The popular Italian rice balls, Arancini, made with leftover risotto rice, split pea gram and served with tamarind & mint chutney, giving it an Indian twist is an Indian -Italian fusion. 

Arancini normally uses leftover risotto from a previous meal, stuffed with cheese, coated with a crumbing set and deep-fried, however here the recipe uses the same rice cooked with water and is coated with corn-flakes, thus creating an eggless crispy texture. A suitable choice for vegetarians as well!


Recipe Card (Yield: 4 nos.)

Ingredients Quantity
Risotto Rice (Par cooked) 100 gm
Split pigeon peas (cooked) 40 gm
Cumin powder ½ tsp
Green chili 1 no
Tamarind chutney 1 tbsp
Mint chutney 1 tbsp
Dehydrated carrot shavings 5 gm
Coriander leaves 5 gm
Ghee 10 ml
Cornflakes To coat


Method of Preparation: 

  1. Cook the rice in little ghee till al dente and keep aside for cooling down.
  2. Boil dal with seasoning until soft, mash and keep aside.
  3. Take the cooled rice in hand, press with the thumb to create a hole inside and add a teaspoon of mushy dal, roll over and shape into a ball.
  4. Coat over with some ghee, crushed corn flakes and deep-fry in hot oil to a golden colour.
  5. Drizzle with tamarind and mint chutney, garnished with carrot ribbons, deep-fried green chilli and serve warm.