Ingredients
1 cup leftover cooked basmati rice
¾ cup leftover dal
1 yellow or red bell pepper, finely chopped
¼ cup green peas
2 carrots, peeled and finely chopped
1 tsp garlic, crushed
1 tsp ginger, crushed
2 tsp cumin seeds
1 tsp red chilli powder
½ tsp cumin powder
½ tsp turmeric powder ¼ tsp garam masala powder
½ cup breadcrumbs + to roll
Salt to taste
Black pepper powder to taste
Rice bran oil to deep-fry
Chaat masala to sprinkle
A few leaves of lettuce ½ cup tomato salsa
Preparation
Put rice, dal, bell pepper, green peas, carrots, crushed garlic, crushed ginger, cumin seeds, red chilli powder, cumin powder, turmeric powder, garam masala powder, half cup breadcrumbs, salt, and black pepper powder in a large mixing bowl and mix well.
With dampened hands divide the mixture into 15 equal golf-sized balls. Roll each ball in breadcrumbs and shake off excess. Keep them on a plate and in a refrigerator for half an hour.
Heat sufficient rice bran oil in a deep pan, gently slide in the arancini (balls) and deep-fry till crisp and golden brown. Drain on an absorbent paper.
Place lettuce leaves on a serving plate, place the arancini over them, sprinkle some chaat masala and serve hot with tomato salsa.