Chole Chawal Aranchini

 

RECIPE

Serves 

Prep time

Cook time

Tools

INGREDIENTS 

Aranchini 

Cooked rice 1 cup

Cooked chole 1 cup

Mashed paneer 1/2 cup

Bread crumbs 1 cup

Salt to taste

Black pepper to taste 

Corn flour 3 tbsp

Oil for frying 

Slurry

Corn flour 2 tbsp

Water 2 tbsp

Peanut Dip

Roasted peanuts 3 tbsp

Sesame oil 2 tsp

Garlic cloves 2

Chilli paste 2 tsp

Jaggery 2 tbsp

Water 1/2 cup

Peanut butter 2 tbsp

Soya sauce 2 tsp

Kashmiri mirch powder 2 tsp

Salt to taste

Lemon juice 2 tsp

METHOD 

Prepare bread crumbs for coating aranchini balls in it.

Prepare chole masala as you prefer. Only make it dry.

Mash them with masher. Make small marble sized balls.

Take Cooked rice in a bowl. Add salt and pepper. Also mix mashed paneer. Mix well by mashing them together and make a dough.

Divide dough in equal, big lemon sized balls.

Shape them like cups. Fill with chile balls.

Cover and seal.

Repeat the same with all the rice balls.

Prepare slurry by mixing cornflour and water together.

Dip the prepared balls in the slurry.

Next coat the balls in bread crumbs. Slightly press the crumbs.

Heat oil for frying. When oil is meduim hot add the balls and fry until golden brown.

Aranchini balls are ready. Prepare chutney.

Roast peanuts. Rub and remove the cover. Grind to a powder.

In a pan heat oil, cook crushed garlic. Fry for a minute. Add chilli paste and cook for 1 minute.

Add water, Soya sauce and peanut butter and cook together to combine.

Add salt, kashmiri chilli, jaggery powder and lemon juice. 

Add crushed peanuts and the dip is ready.

Serve archini with peanut dip.

Thanks for visiting 😊