Name: Rajma chawal desi arancini recipe by Sarika Singh at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups cooked rice; 2 cups boiled Rajma; 2 onions finely chopped; 2 tomatoes chopped; 2 tbsp ginger garlic paste; 2-3 green chilies chopped finely; 1/2 cup chopped coriander leaves; 1/2 cup mozzarella cheese; 1/2 cup bread crumbs; 1/2 tsp turmeric powder; 2 tsp coriander powder; 1 tsp curry powder; 1/2 tsp garam masala; 1/2 tsp cumin seeds; 1/4 tsp hing powder; Salt to taste

ABOUT Rajma chawal desi arancini RECIPE

Awesome looking delicious snacks , a twisted version of arancini. Even fussy eaters will love to hog on. Can be made fried or grilled. In both ways tastes awesome and leave you drooling for one more.

Ingredients Serving: 4

2 cups cooked rice
2 cups boiled Rajma
2 onions finely chopped
2 tomatoes chopped
2 tbsp ginger garlic paste
2-3 green chilies chopped finely
1/2 cup chopped coriander leaves
1/2 cup mozzarella cheese
1/2 cup bread crumbs
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp curry powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/4 tsp hing powder
Salt to taste

Instructions

Heat oil in a wok and add hing and cumin seeds when it crackle add chopped onions and let them fry till transparent.
Then add 1 tbsp ginger garlic paste and chilies , fry for 1 min then add all dry masalas and tomatoes. Let them cook until nice aroma starts to come and tomatoes get nicely cooked.
In the mean while mash rajma and rice with a potato masher or by hand roughly. Don't make its paste it must be chunky so just make binding consistency.
Now add the prepared masala , coriander leaves, 1 tbsp ginger garlic paste and salt to rajma rice mixture.
Mix well and make small balls of it filling 1- 2 pinch of grated mozzarella cheese inside it. Now roll it in bread crumbs
Now fry it on medium heat till nice golden.
You can also grill it or make in appe pan for more healthier version.
Now enjoy this crunchy outer and soft inside healthy snacks with any chutney or sauce.

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