Ratatouille Kachori - SK Khazana

This Indo-French fusion kachoris will satiate any discerning palate This is a Sanjeev Kapoor exclusive recipe.

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Ratatouille Kachori - SK Khazana

Main Ingredients Refined flour, Brinjal
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Ratatouille Kachori - SK Khazana

  • 1 cup Refined flour
  • 1 Brinjal medium, finely chopped
  • Salt to taste
  • 1/2 teaspoon Baking soda
  • 1 tablespo to deep fry Oil
  • 1 Tomato medium, fiinely chopped
  • 1 Yellow capsicum small, finely chopped
  • 1 Red capsicum small, finely chopped
  • 1/2 Green zucchini small, finely chopped
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic finely chopped
  • 1 Onion medium, chopped
  • 3/4 cup Tomato puree
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 tablespoon Fresh basil leaves chopped
  • Small cubes of mozzarella cheese as required
  • Basil sprigs for garnish


  1. To make the dough, take refined flour in a large bowl, add salt, baking soda and1 tbspoil and mix well. Add water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
  2. To make the stuffing, heat olive oil in a non-stick pan, add garlic and sauté till raw smells disappear.
  3. Add onion, mix well and saute till light golden. Add tomato, mix well and saute for 1-2 minutes.
  4. Add yellow capsicum, red capsicumand green zucchini, mix and sauté for 1-2 minutes. .
  5. Add brinjal , mix and sauté for 1-2 minute. Add tomato puree and mix well.
  6. Add salt and mix. Add crushed black peppercorns and mix well. Add basil, mix, cover the pan and cook for 2-3 minutes. Take the pan off the heat and transfer the mixture into a bowl and let it cool down to room temperature.
  7. To make the kachoris, divide the dough into equal portions and shape them into balls.
  8. Roll out each ball into a small disc, place some stuffing mixture in the centre, place 2 mozzarella cube in the centre, gather the edges together and press to seal. Flatten them slightly.
  9. Heat sufficient oil in a kadai, slide in the kachoris and deep-fry on low heat till golden and crisp.Drain on absorbent paper.
  10. Transfer the kachoris on a serving plate, garnish with basil sprigs and serve hot.