MASKA ARANCINI

Hindustan Times (Patna) - Live - - Lifestyle - By chef Piyush Jain at Mol­e­cule, Gur­gaon

Take dif­fer­ent coloured chopped pep­pers, cook them with chopped gar­lic in oil. Then add jeera pow­der, pav bhaji masala and chopped tomato to it. Once cooked, add rice and green peas to it and fin­ish it with salt, pep­per and lemon juice. For crumb­ing, take flour, salt, pep­per and add wa­ter to it to make a bat­ter con­sis­tency. Now make balls of rice and dip them in the bat­ter. Once it’s cov­ered with bread crumb, keep them in the fridge to set­tle down. Once you are ready to eat, fry them in oil till they turn golden brown in colour. Serve them hot with mint chut­ney or tomato chut­ney.

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