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Indian Twist To Yummy And Vegan Arancini [Recipe]

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3 Min Read

Saute 1/2 onion, 1 red pepper, 1/2 tsp garlic, 1/2 cup peas, 2 tsp tomato paste, and 1 cup mashed potatoes in 1 tbsp olive oil. Separately, fry 1.5 cups rice and 1⁄4 tsp crushed saffron. Pour in 1.5 cups veg broth. Add spices. For the batter, whisk 1/4 cup flour, 2 vegan eggs, and 1⁄2 cup water. Place filling in center of rice disks, roll into balls, and coat with batter and bread crumbs. Chill. Deep fry.

I LOVE Arancini! They’re oh so good yummy risotto balls, bursting with tasty Italian flavor! But recently I was experimenting with Royal Basmati Rice and I was inspired to create Indian style rice balls!

So here it is, my vegan Indian Arancini recipe, similar to Samosa rice balls!! Enjoy!

Ingredients Required

  •    3 tbsp. olive oil
  •    1⁄2 small yellow onion, minced
  •    1⁄2 small red pepper, minced
  •    1/2 teaspoon crushed garlic
  •    1 cup mashed potato (or cauliflower mash)
  •    1/2 cup peas
  •    1/2 cup vegetable broth
  •    2 teaspoon tomato paste
  •    1 1⁄2 cups Royal Basmati Rice
  •    1⁄4 teaspoon crushed saffron
  •    1 1/2 cups vegetable broth
  •    ¾ teaspoon garam masala powder
  •    ¾ teaspoon cumin seeds (jeera)
  •    1/2 teaspoon turmeric
  •    1 teaspoon ground coriander
  •    Salt and pepper, to taste
  •    1⁄4 cup flour (gluten free if desired)
  •    2 vegan eggs
  •    1/2 cup water
  •    2 cups bread crumbs (gluten free if desired)
  •    Canola oil, for frying

Preparation

  1. Heat 1 tbsp. olive oil in a 12″ skillet over medium-high heat.
  2. Add onions, pepper, garlic and cook, stirring, until soft, for 10 minutes.
  3. Add peas. Stir in tomato paste, reduce heat to medium-low and cook, stirring occasionally, until thickened, cooked down and well incorporated.
  4. Remove it from the heat and mix in the mashed potatoes.
  5. Transfer meat filling to a bowl and let it cool; refrigerate until chilled.
  6. Heat the remaining oil in a 2-qt. saucepan over medium-high heat.
  7. Add the rice and stir in to coat.
  8. Stir in saffron and 1 1⁄2 cups broth.
  9. Bring to a boil, cover, and remove from the heat. Let it sit for 20 minutes.
  10. Remove the lid and stir in the garam masala, cumin seeds, turmeric, salt and pepper.
  11. Spread the rice out on a plate and let it cool.
  12. Meanwhile, whisk together flour, vegan eggs, and 1⁄2 cup water in a shallow bowl until smooth; place the bread crumbs in another bowl and set both aside.
  13. To assemble, place 1 heaped tablespoon of rice in the palm of your hand; flatten into a disk.
  14. Place 1 teaspoon chilled potato filling in the center of rice disk.
  15. Cover the rice around the filling to encase it completely; press gently to form a ball or samosa style triangle.
  16. Roll the ball into the batter and then into bread crumbs until it is evenly coated.
  17. Transfer it to a parchment paper—lined baking sheet; repeat with remaining rice, potato mixture, batter, and bread crumbs. Refrigerate for 20 minutes to firm it up.
  18. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 360°.
  19. Working in batches, add rice balls to the oil and fry until golden and heated through, about 3 minutes.
  20. Using a slotted spoon, transfer rice balls to paper towels; let cool for 5 minutes before serving.
  21. Serve with curry or sweet chili sauce for dipping.
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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