• Komal Soni

Khichdi Arancini

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.

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