Khichuri Arancini

My ultimate comfort food is khichuri with beef curry, deshi-style omelette and chilli onion pickle. So when I have leftover khichuri and jhuri gosh, I do not want to waste it.

So I turn this into this Arancini (cheesy rice balls) and this becomes a deliciously golden, crunchy, eye-catching snack. 

Ingredients

2 cups khichuri 

2/3 cup jhuri gosh 

1/2 cup grated parmesan cheese (You can use mozzarella or other local cheese)

1/2 cup flour

1 cup bread crumbs

1 or 2 eggs, depending on size

Oil for frying

Method

1. Grate a good amount of cheese onto the Khichuri. Be generous because you want to taste the cheese.

2. Add the jhuri gosh and mix in khichuri, cheese and beef together. It should have enough moisture so it binds together.

3. Now turn them into medium-sized rice balls.

4. Beat the egg in a bowl. Get the bread crumb in a separate bowl and flour in another.

5. Roll the rice balls in the flour first and shake off any excess. 

6. Roll the rice balls in the bowl with beaten eggs. Use one hand only and keep the other hand dry to handle dry ingredients.

7. Lastly, roll the arancini balls in the bread crumbs and coat well. .

8. In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium-high heat.

9. Toss in a pinch of bread crumb in the saucepan and if it starts sizzling immediately, the oil is hot enough.

10. Carefully transfer a few balls into the hot oil. Turn frequently so they cook evenly and it reaches a deep golden-brown colour, remove onto a paper towel lined plate.

11. Serve it with mint coriander chutney, pickled cucumber, some herbs and parmesan crisp