Quinoa Khichdi Arancini with Achari Mayo Dip
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!
Ingredients
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
Slurry:
- 1/2 cup all purpose flour
- 1/2 cup water , as needed
Coating:
- 3/4 cup breadcrumbs
Others:
- oil , for brushing and cooking
Instructions
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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.
Air Fryer:
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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!
Appe Pan:
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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!
Achari Mayo:
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Mix 1/4 cup vegetarian mayonnaise with 2 tbsp mashed store-bought mixed pickles.
Recipe Notes
- If the arancini mixture is too thin, you can add some breadcrumbs to adjust the consistency.