Biryani Aranchini Balls, Crispy Veg. Biryani Balls
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 9 cookbooks
This recipe has been viewed 3531 times
A bit of this and a bit of that makes this a mouth-watering treat! Really, you will be amazed by the number of ingredients that goes into the Biryani Aranchini Balls.
Cooked rice forms the base of the dough mixture, which is perked up with varied taste-givers like onions, green chillies, spice powders and mint.
Boiled mixed veggies and paneer add more textures and flavours to the snack, while biryani masala gives it its special and characteristic taste and aroma.
Though the recipe uses a lot of ingredients, all of them are readily available and the method is also quite easy, so you can make this snack on any day without much ado.
You can serve it as a starter at parties or enjoy it at tea-time . It tastes best with raita and roasted papad .
Try other veg ball recipes like Broccoli and Cheese Balls and Malai Paneer Dill Balls .
- Combine the plain flour, cornflour and ½ cup water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on medium flame for 2 to 3 minutes or till they turn golden brown in colour.
- Add the ginger-garlic paste and sauté on medium flame for a few seconds.
- Add the tomatoes, biryani masala, chilli powder, turmeric powder and 1 tbsp water , mix well and cook on medium flame for 2 minutes, while stirring occasionally.
- Add the boiled mixed vegetables, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
- Add the rice, paneer, mint leaves, coriander leaves and salt, mix well and cook on medium flame for 3 minutes, while mashing it with the back of a spoon.
- Transfer the mixture on a plate and cool completely. Mash the mixture again with help of your hands.
- Divide the mixture into 14 equal portions and roll them in between your palms to form a ball.
- Dip each ball in the plain flour-water mixture and then roll it in bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick pan, deep-fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with tomato onion raita and roasted papad.
Nutrient values per ball
|Vitamin A||146.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||2.9 mg|
|Folic Acid||8.3 mcg|
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