Khichdi Arancini

💛 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.