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Indian Arancini

  • May 9, 2016
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vegan indian arancini recipeI LOVE Aracini! Yummy risotto balls bursting with tasty Italian flavor, oh so good! But recently I was experimenting with Royal Basmati Rice I was inspired to create Indian style rice balls! Yep, so here it is, my vegan Indian Arancini recipe! It’s like Samosa rice balls!! Enjoy!
  • 3 tbsp. olive oil
  • 1⁄2 small yellow onion, minced
  • 1⁄2 small red pepper, minced
  • 1/2 teaspoon crushed garlic
  • 1 cup mashed potato (or cauliflower mash)
  • 1/2 cup peas
  • 1/2 cup vegetable broth
  • 2 tsp. tomato paste
  • 1 1⁄2 cups Royal Basmati Rice
  • 1⁄4 tsp. crushed saffron
  • 1 1/2 cups vegetable broth
  • ¾ tsp garam masala powder
  • ¾ tsp cumin seeds (jeera)
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground corriander
  • Salt and pepper, to taste
  • 1⁄4 cup flour (gluten free if desired)
  • 2 vegan eggs
  • 1/2 cup water
  • 2 cups bread crumbs (gluten free if desired)
  • Canola oil, for frying
Heat 1 tbsp. olive oil in a 12″ skillet over medium-high heat. Add onions, pepper, and garlic and cook, stirring often, until soft, about 10 minutes.
Add peas. Stir in tomato paste, reduce heat to medium-low, and cook, stirring occasionally, until thickened, cooked down and well incorporated. Remove from heat and mix in mashed potatoes. Transfer meat filling to a bowl and let cool; refrigerate until chilled.
Heat remaining oil in a 2-qt. saucepan over medium-high heat. Add rice and stir to coat. Stir in saffron and 1 1⁄2 cups broth. Bring to a boil, cover, and remove from heat. Let sit for 20 minutes.
Remove lid and stir in garam masala, cumin seeds, turmeric, salt, and pepper. Spread rice out on a plate and let cool.
Meanwhile, whisk together flour, vegan eggs, and 1⁄2 cup water in a shallow bowl until smooth; place bread crumbs in another bowl and set both aside.
To assemble, place 1 heaping tablespoon of rice in the palm of your hand; flatten into a disk. Place 1 tsp. chilled potato filling in center of rice disk and form rice around filling to encase it completely; press gently to form a ball or samosa style triangle. Roll ball in batter and then in bread crumbs until evenly coated. Transfer to a parchment paper—lined baking sheet; repeat with remaining rice, potato mixture, batter, and bread crumbs. Refrigerate for 20 minutes to firm up.
Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add rice balls to oil and fry until golden and heated through, about 3 minutes. Using a slotted spoon, transfer rice balls to paper towels; let cool for 5 minutes before serving.
Serve with curry or sweet chili sauce for dipping.

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  • Ariancini
  • gluten free
  • Indian
  • recipe
  • vegan
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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