Active Time: 35 minutes
Total Time: 1 hour
Yield: 7 balls
RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.
INGREDIENTS: 1/2 CUP SEMOLINA, 2 POTATOES, 1/2 CUP WATER, 11-12 CASHEWS (SOAKED OVERNIGHT), TSP OLIVE OIL, PINCH OF SALT, PINCH OF PEPPER, 1/2 CUP SOYA GRANULES
RECIPE BY AISHWARYA KHANNA
Step One: In a mixing bowl, combine semolina and 1/4 cup water till no lumps remain. Set it aside.
Step Two: Put potatoes in boiling water till the outer skin becomes soft.
Step Three: Meanwhile, for the cashew cheese, blend 1/4 cup water, soaked cashews, salt, pepper, olive oil and herbs (if you prefer).
Step Four: Pour the cashew cheese in the mixing bowl. Stir all the ingredients thoroughly with the semolina batter.
Step Five: Heat oil in a pan and put on medium flame. Add the semolina-cashew cheese mixture on pan. Using a spatula, try to fluff it up. The mixture will become dry as it starts to lose moisture.
Step Six: Meanwhile, peel the boiled potatoes.
Step Seven: Once it is completely dry, remove the mixture from the pan and combine it with boiled potatoes.
Step Seven: Divide the mixture into seven arancini balls. Roll them in soya granules.
Step Eight: Heat oil in a pan on medium flame. Gently place the arancini balls in it. Fry till they turn golden-brown. Serve immediately with coriander chutney.
Pair arancini balls with macaroni-peanut salad – it’s a wonderful combination!
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.