Dal Makhani Arancini Bombs

• Nutrition Info (Per Bomb):

  Calories: 220 kcal, Protein: 6g, Carbs: 25g, Fats: 11g, Sodium: 350mg

• History/Origin:

  Arancini (meaning "little oranges") are Sicilian street food staples—fried rice balls usually stuffed with ragu and peas. Dal Makhani is the crown jewel of North Indian cuisine. This fusion addresses a common Indian household scenario: "What to do with leftover Dal and Rice?" By thickening the mixture, stuffing it with cheese, and breading it with Japanese Panko, you transform humble leftovers into a gourmet appetizer.

• 

  Ingredient List:

  • The Base: 1 cup Thick Leftover Dal Makhani (must be cold and thick), 1.5 cups Cooked Rice (Basmati or Arborio/Sticky rice works best), 2 tbsp Corn Starch (binding agent).

  • The Core: small cubes of Mozzarella Cheese.

  • The Crust: ½ cup All-Purpose Flour (for dusting), 1 cup Panko Breadcrumbs.

  • The Slurry: ½ cup Flour + ½ cup Water mixed.

  • Dip: Spicy Garlic Mayo or Mint Chutney.

  Detailed Method (Stovetop):

  1. The Mix: Mix the cold, thick Dal Makhani with the cooked rice. Mash it slightly so it sticks together. Add corn starch if it's too wet. It should hold a shape.

  2. Stuff: Grease your hands. Take a handful of the dal-rice mix, flatten it, place a cheese cube in the center, and roll it into a tight ball.

  3. The 3-Step Breading:

     • Step 1: Roll the ball in dry flour.

     • Step 2: Dip into the liquid slurry.

     • Step 3: Roll in Panko breadcrumbs (press gently so crumbs stick).

  4. Chill: Freeze the breaded balls for 15 minutes. This prevents them from bursting in hot oil.

  5. Fry: Deep fry in hot oil until golden brown and crispy (about 3-4 minutes).

  6. Serve: Cut one open to show the cheese pull. Serve with chutney.

  Pro Tips (Tidbits):

  • Consistency is Key: If your Dal is too watery, cook it down in a pan until it becomes a paste before mixing with rice.

  • Rice Choice: If cooking rice fresh, overcook it slightly so it's sticky (like Sushi rice). This helps the ball hold its shape without breaking.

  • The "Burst" Risk: If the cheese isn't fully sealed inside the rice, it will leak into the oil. Seal cracks carefully.

  Instant Pot Method (Making the Base):

  • Note: You cannot deep fry in an IP. This is to make the Dal-Rice mixture from scratch.

  • Combine: Add ½ cup washed Urad Dal (soaked overnight), ¼ cup Kidney Beans, ½ cup Rice, and 2.5 cups Water to the pot. Add salt and spices.

  • Cook: Pressure Cook (High) for 20 minutes. Natural Release.

  • Mash: Open and mash slightly while adding 1 tbsp butter and 2 tbsp cream. The result will be a thick, sticky khichdi perfect for rolling into balls.

  Air Fryer Method (The Lighter Bomb):

  • Prep: Bread the balls as per the recipe.

  • Oil: Spray the balls generously with oil (dry flour spots will not brown).

  • Cook: Air Fry at 200°C (400°F) for 12-15 minutes. Shake or turn halfway.

  • Result: They will be super crunchy but lighter in color than deep-fried ones.