Updated: Mar 6
💛 Ingredients 💛
2 cups of leftover toor dal khichdi (or any khichdi of your choice)
2 tablespoons ghee
1 teaspoon ginger paste
1 teaspoon green chili paste
1/4 teaspoon salt (or to taste)
1/2 tablespoon chili powder
1/2 tablespoon cumin-coriander powder
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder
Pinch of pepper powder
1/4 teaspoon asafetida
1/4 teaspoon sugar (optional)
1 teaspoon mango pickle (optional)
1 tablespoon coriander, finely chopped
10 small mozzarella cheese cubes
1 cup bread crumbs ( or crushed pauva or crushed papad)
3 tablespoons corn starch
2 tablespoons all-purpose flour
Water as needed for slurry
Salt and pepper for slurry
Oil for frying
💚 Instructions 💚
In a pan, heat ghee.
Add in ginger paste and green chili paste.
Add in asafoetida, chili powder, turmeric powder, coriander-cumin powder, pepper powder, and garam masala. Give it a nice stir.
Add khichdi, salt, sugar and pickle (if using) to it and mix until well combined.
Add coriander and mix mix mix.
Now transfer the khichdi to a plate and let it cool down.
Divide the khichdi mixture into ten equal parts.
Stuff each portion with a cheese cube and shape them into a tight ball.
Mix all-purpose flour, cornflour, salt, pepper, and water, making a slurry.
Also, spread breadcrumbs on a plate.
Now, dip the arancini balls into the slurry, making sure that they are nicely coated, and then roll them into the breadcrumbs (or pauva/papad).
Heat oil in a wok.
Now, deep-fry all the arancini balls till golden and crisp.
Serve hot with yogurt, coriander chutney, sweet chutney, or any dip of your choice.