Mumbai x Sicily
Pav bhaji arancini
Buttery bhaji rice rolled round a melty mozzarella heart. Juhu beach meets Palermo.
95 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original515kcalsame
13 gproteinsame
4 gfibresame
95minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Boil the rice in plenty of salted water on medium heat for 15 minutes until just tender. Drain and spread on a tray to cool.
- 2Pressure cook the potato, cauliflower and peas with 1 cup water for 2 whistles. Let the pressure release naturally, then mash.
- 3Melt 2 tbsp butter in a pan on medium heat. Cook two thirds of the onion for 4 minutes, the garlic and capsicum for 2 minutes, then the tomato, masala and salt for 5 minutes. Add the mash and cook 5 minutes, mashing, until thick.
- 4Mix the rice with two thirds of the bhaji and half the coriander. Chill for 30 minutes.
- 5Shape 18 balls, pressing a mozzarella cube into the centre of each. Roll in maida, dip in beaten egg and coat in breadcrumbs.
- 6Heat the oil to 175°C on medium heat. Fry in batches for 4 minutes until deep golden. Drain on a rack.
- 7Warm the rest of the bhaji with the last tbsp of butter and a splash of water. Spoon onto a plate, set the arancini on top and finish with the rest of the onion, coriander and lemon.
Serve it like this
Spoon a pool of bhaji onto a wide plate, set three arancini on it, one cut open to show the cheese. Scatter onion and coriander and add a lemon wedge.