This Indian twist to the classic Italian Arancini is the perfect way to use some leftover khichdi! Arancini is a quick appetizer made out of risotto balls that are coated in breadcrumbs and deep fried until golden brown and crispy. I like to think of khichdi like an Indian risotto since it’s a comfort meal made with rice, lentils, and other grains.
I usually have some leftover khichdi so I thought, why not make some arancini with them? These crispy little bites are much healthier than traditional arancini with loads of protein and veggies and are much tastier too! Instead of deep frying, I just air-fried them for that perfect golden brown crunch without the extra fat. You can also make them in an appe pan.
Perfect as a light snack or appetizer for your next get-together, you can’t go wrong with these adorable Quinoa Khichdi Arancini!
You can make Quinoa Khichdi by following this recipe, a day before. However, this recipe will work with any leftover khichdi.
STEP BY STEP VIDEO:
Perfect as a light snack or appetizer for your next get-together, you can’t go wrong with these adorable Quinoa Khichdi Arancini paired with achari mayo dip! Made in an air-fryer or appe-pan, these crispy little bites with loads of protein and veggies are much more healthier than the traditional Italian arancini!
- 1 cup quinoa khichdi (or any other leftover khichdi) , make quinoa khichdi using this recipe a day before.
- 2 medium potatoes , boiled and mashed
- 1/4 cup cheese , grated
- 3 tbsp bell peppers , finely chopped
- 3 tbsp cilantro , finely chopped
- 2 tbsp ginger garlic paste
- 1 green chilies , minced
- 1½ tsp red chili powder
- 1 tsp chaat masala
- 1 tsp amchur powder
- 1/2 tsp garam masala
- 1 tsp lemon juice
- salt , to taste
- 1/2 cup all purpose flour
- 1/2 cup water , as needed
- 3/4 cup breadcrumbs
- oil , for brushing and cooking
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Roughly mash the khichdi. It's best to use a day-old (leftover) khichdi for this recipe. However, if you want to use a khichdi that is cooked the same-day, then make sure that it is thick enough to form the arancini balls.
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Now, add in all the other ingredients under Arancini. Mix them well together.
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Apply some oil on your palms and roll the mixture into small round balls.
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Mix all purpose flour and water, making a slurry. It should be a buttermilk consistency, not too thick or thin.
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Spread breadcrumbs on a plate.
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Now, dip the arancini balls into the slurry, making sure that they are nicely coated and then roll them into the breadcrumbs.
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You can now cook the Arancini balls in two different ways: in an Air Fryer or Appe Pan.
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Preheat the air fryer. This will ensure that the arancini will cook evenly.
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Brush the aranicini balls with some oil.
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Air fry them for around 15-20 minutes or until they are golden brown. Make sure to turn them around half-way through.
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Take them out and serve them with an achari mayo dip or marinara sauce. Enjoy!
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Heat the appe pan and add some oil.
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Now, put the arancini balls in it.
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Cook on low heat until the bottom turns golden.
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Turn the arancini balls over with a spoon, brush with some oil and cook until the other side also turns golden brown.
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Take them out and serve them with an achari mayo dip or marinara sauce. Enjoy!
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Mix 1/4 cup vegetarian mayonnaise with 2 tbsp mashed store-bought mixed pickles.
- If the arancini mixture is too thin, you can add some breadcrumbs to adjust the consistency.
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