How to make Khichdi Arancini - SK Khazana -

A traditional Italian dish gets an Indian twist

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Multigrain khichdi mix, Ghee (घी)

Cuisine : Indo-Italian

Course : Snacks and Starters

Khichdi Arancini - SK Khazana

Khichdi Arancini - SK Khazana Recipe Card


The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones. 
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Khichdi Arancini - SK Khazana Recipe

  • Multigrain khichdi mix 200 grams

  • Ghee 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Mozzarella cheese cubes cut into ½ inch cubes 50 grams

  • Refined flour (maida) as required

  • Bread crumbs dried as required

  • Oil for deep-frying

  • Fresh parsley for garnish

  • Tomato sauce to serve


Step 1

Place a strainer on a bowl, put the Multigrain Khichdi Mix in it and wash well with water. Place the strainer on another bowl so that excess water drains away.

Step 2

Heat 2 tbsps ghee in a pressure cooker, add the masala premix that comes with the khichdi mix and sauté for a few seconds or till the cumin seeds turn golden brown.

Step 3

Add the khichdi mix, mix well and sauté for a few seconds. Add 500 ml water, mix well and allow the mixture to come to a boil. Put the lid on the cooker and cook under pressure till 4-5 whistles are released. Allow the pressure to reduce completely.

Step 4

Transfer the cooked khichdi onto a plate and allow to cool down. Add coriander leaves and mash the mixture well with your hand.

Step 5

Divide the mixture into equal portions and stuff each portion with a cheese cube and shape them into balls.

Step 6

Heat sufficient oil in a wok.

Step 7

Take refined slurry in a bowl and spread dried breadcrumbs on a plate. Dip each ball into slurry, coat them with breadcrumbs, slide them into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 8

Put some tomato sauce in each soup spoons, keep one arancini in each spoon. Skew a sprig of fresh parsley on each toothpick and pierce them onto each arancini and serve immediately

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.