Name: Indian style arancini recipe by Hanzala Khan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1 cup leftover khichdi; 1 cup leftover sprouts( matki); 1/4 cup chopped onion; 2 Chopped green chili; 1 Teaspoon chopped garlic; 3 tablespoon cornflour; 4 crushed urad pappad; Salt to taste; Oil for Deep frying; For garnishing; 1 tablespoon Shezwan chutney; 3 tablespoon thick yogurt; 1 tablespoon grated cream cheese

ABOUT Indian style arancini RECIPE

This is fusuion indian italian recipe made with leftover khichdi and sprouts

Ingredients Serving: 2

1 cup leftover khichdi
1 cup leftover sprouts( matki)
1/4 cup chopped onion
2 Chopped green chili
1 Teaspoon chopped garlic
3 tablespoon cornflour
4 crushed urad pappad
Salt to taste
Oil for Deep frying
For garnishing
1 tablespoon Shezwan chutney
3 tablespoon thick yogurt
1 tablespoon grated cream cheese

Instructions

Take a large bowl add khichdi, sprouts, chopped onion, green chili and garlic mash it and mix it well.
Then divide the mixture in equal parts and make small balls.
Take a small bowl add corn flour and some water make smooth thick paste and spread the crushed pappad evenly on plate.
Dip the balls in flour paste evenly then coat with crushed pappad and these coated balls for 30 minutes in refrigerator
Heat oil in a frying pan then deep fry balls on medium flame till golden drain on absorbent.
To make shezwan and yogurt dip take another small bowl add yogurt and shezwan chutney and mix them well
serve the arancini balls with shezwan and yogurt dip and garnish with grated cheese and Coriander leave.

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