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Main Ingredients | Multigrain khichdi mix, Ghee |
Cuisine | Indo-Italian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 200 grams multigrain khichdi mix
- 2 tablespoons ghee
- 2 tablespoons fresh coriander leaves chopped
- 50 grams mozzarella cheese cubes cut into ½ inch cubes
- Refined flour (maida) as required
- Bread crumbs dried as required
- Oil for deep-frying
- Fresh parsley for garnish
- Tomato sauce to serve
Method
- Place a strainer on a bowl, put the Multigrain Khichdi Mix in it and wash well with water. Place the filter in another bowl so that excess water drains away.
- Heat 2 tbsps ghee in a pressure cooker, add the masala premix that comes with the khichdi mix and sauté for a few seconds or till the cumin seeds turn golden brown.
- Add the khichdi mix, mix well and sauté for a few seconds. Add 500 ml water, mix well and allow the mixture to come to a boil. Put the lid on the cooker and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.
- Transfer the cooked khichdi onto a plate and allow to cool down. Add coriander leaves and mash the mixture well with your hand.
- Divide the mixture into equal portions, stuff each portion with a cheese cube and shape them into balls.
- Heat sufficient oil in a wok.
- Take refined slurry in a bowl and spread dried breadcrumbs on a plate. Dip each ball into a slurry, coat them with breadcrumbs, slide them into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
- Put some tomato sauce in each soup spoon, and keep one arancini in each spoon. Skew a sprig of fresh parsley on each toothpick and pierce them onto each arancini and serve immediately
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