Paneer Arancines

Masala Rice Balls are yummy, mouth-watering snack influenced from the Arancini di Riso recipe. Arancini di Riso is a wonderful recipe from Sicily, Italy, traditionally deep fried rice balls coated with breadcrumbs, made with rice, cheese and saffron. History states that, Arancini or Arancine had originated in Sicily, Italy in the 10^thcentury.  There are a number of local variations that differ in the stuffing’s and shape. The name ‘Arancini’ is said to have derived from the shape and colour of the food which resembles a small orange as the Italian word for orange is Arancia which means little orange.

Paneer balls stuffed with carrot flavored rice. Coated with a thick batter and deep fried. Served with a red chilli chutney with a dash of jaggery.

Ingredients

1/2 kg paneer

6 green chillies

1 bunch fresh coriander

6 tsp anar dana

2 onions

3 carrots

1 cup basmati rice

1 cup gram flour (besan)

1 cup refined flour (maida)

1 tsp (heaped) turmeric powder

1 tsp red chilli flakes

3 cups oil (for frying)

2 tsp garlic

4 fresh red chillies

2 lemons

2 tsp cumin seeds (jeera)

2 tsp chilli powder

1 cup vinegar

3 Tbsp jaggery (gur)

1 cup tamarind water (or imli pani)

2 tsp coriander seeds

Cooking Direction

Make shavings out of paneer, and mix with 4 chopped green chillies and 1/2 bunch fresh coriander (without stalks). Add in anar daana.

Make an onion / carrot stock for pulao and soften the rice.

Make a besan and maida mix with water. Add in turmeric powder, red chilli flakes, remaining fresh coriander and green chilli.

Make pakoras out of the paneer with a small stuffing of the carrot rice in the core.

Dip the paneer pops into the besan and maida pakora mix. Fry in hot oil.


For Chutney:

Blanch garlic and 4 whole red chillies and the lemon, cumin seeds, chilli powder with vinegar, jaggery and tamarind water. Add coriander seeds.