Masala Arancini
by Leo Hernandez
24 May 2026 · 👁 154 views
Sicilian street food with a tadka twist — leftover masala rice never had it this good.
🧺 Ingredients
- Arborio Rice1 cup
- Garam Masala1 tsp
- Turmeric Powder1/2 tsp
- Green Peas1/2 cup
- Mozzarella Cheese100 g, cubed
- Tamarind Chutney2 tbsp
- Breadcrumbs1.5 cups
- Chickpea Flour (Besan)1/2 cup
👨🍳 Method — step by step
1
Cook arborio rice risotto-style with turmeric, garam masala, peas and salt until creamy. Cool completely.
2
Take a lemon-sized ball of rice, press a hole, tuck in a mozzarella cube and a few drops of tamarind chutney, and seal.
3
Make a slurry of besan and water. Dip each ball, then roll in breadcrumbs.
4
Deep fry at 175°C until deep golden, about 4 minutes. Drain on paper.
5
Rest 2 minutes (molten cheese is a safety hazard and we love it) and serve with coriander chutney.
💡 Chef's verdict & trivia
Hidden info: a tiny cube of mozzarella AND a half-teaspoon of tamarind chutney in the centre. The chutney melts into a sweet-sour surprise.
💬 Comments (1)
Arjun Mehta
Made this tonight — absolute banger. The family went silent, which is the highest praise.
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