Maharashtra x Italy

Poha arancini

Name: Poha arancini
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 1/2 cups thick poha poha (flattened rice); 2 medium boiled and mashed potato; 1 tbsp plus frying (about 3 tbsp absorbed) cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 sprig curry leaves; 2 tbsp peanuts; 1 finely chopped onion; 1 chopped green chilli; 1/4 tsp turmeric (ground turmeric); 1 tsp sugar; Salt, to taste; 2 tsp lemon juice; a handful coriander leaves (cilantro); 12 small cubes mozzarella; 1/3 cup for the slurry maida (all-purpose flour, plain flour); Water, for the slurry; 3/4 cup breadcrumbs; Sev, to finish

Kanda poha rolled round with a melting cheese heart. Breakfast just got invited to the party.

50 minTime

14 gProtein each

mildSpice

Little oranges, made of poha3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

543kcal

14 gprotein

4 gfibre

50minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Poha (flattened rice)1½ cups thick poha

Potato2 medium, boiled and mashed

Cooking oil (vegetable oil)1 tbsp plus frying (about 3 tbsp absorbed)

Mustard seeds½ tsp

Curry leaves1 sprig

Peanuts2 tbsp

Onion1, finely chopped

Green chilli1, chopped

Turmeric (ground turmeric)¼ tsp

Sugar1 tsp

Saltto taste

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Mozzarella12 small cubes

Maida (all-purpose flour, plain flour)⅓ cup, for the slurry

Waterfor the slurry

Breadcrumbs¾ cup

Sevto finish

Method

7 steps

1Rinse the poha in a sieve under running water for a few seconds, drain and rest 5 minutes.
2Heat 1 tbsp oil, crackle mustard and curry leaves, fry peanuts, then onion and chilli for 3 minutes. Add turmeric, poha, sugar and salt, toss, cover and steam 2 minutes. Add lemon and coriander and cool.
3Mash the poha with the potato into a dough that holds together.
4Divide into 12. Flatten each, put a cheese cube in the centre and roll into a smooth ball.
5Whisk the maida and water into a smooth slurry. Dip each ball, roll in crumbs and chill 15 minutes.
6Heat oil to 175°C and fry in batches for 3 to 4 minutes, turning. Lower them in gently and keep children away from the pan.
7Drain on paper and finish with a sprinkle of sev and a squeeze of lemon.

Serve it like this

Pile the arancini in a small pyramid, sprinkle sev over the top and tuck lemon wedges and green chutney alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Poha arancini

Make it your way

Ingredients

Method

Make it a meal