Poha Crusted Bisse Belle Bhat Arancini with Podi Chutney: The Fusion We Never Imagined

| Team Atomberg
Poha Crusted Bisse Belle Bhat Arancini with Podi Chutney: The Fusion We Never Imagined

Equipment 

  • Big and small bowls 
  • Spoons 
  • Plates 
  • 1 Frying pan
  • Gas stove 
  • Forks 
  • 1 Mixing bowl 
  • 1 Serving plate  
  • 1 Paniyaram pan 
  • Banana leaf for serving 
  • Atomberg Mixer Grinder

Method of Preparation

Poha First: Let Atomberg Do It All! 

  • Take 1 cup of poha and add it to the 1 litre multi-purpose jar. 
  • Close the lid and the safety LED light turns to blue when the jar is locked properly. 
  • Grind on Coarse Mode to get a perfect coarse texture.
  • After the poha is done grinding, transfer it to a plate. 

Time for Bisse Belle Bath Mixture, Give It A few Whirls & It’s Done! 

  • Now, take the 2 cups of leftover Bisse Belle Bhat mixture. 
  • Add this mixture to the 500-ml chutney jar. 
  • Close the lid and when the light turns to blue, it means that it is locked properly. 
  • Grind it in Coarse Mode for 1 minute for a grainy texture.  
  • After it is done, transfer the grainy mixture to a mixing bowl.

Frying Time: Gather All The Ingredients for Podi Chutney

  • Take a frying pan and add grated coconut, 5 dry Kashmiri chilli, 3-4 dried tamarind, 2 tbsp chana dal, 2 tbsp urad dal, ¼th tsp hing and salt as per taste; roast them on low flame. 
  • Now add all the roasted ingredients to the 500-ml chutney jar. 
  • Grind it in Coarse Mode for 1 minute for a grainy texture. 
  • Transfer the Podi Chutney to the serving plate.  

Knead, Fill, Dip & Coat! 

  • Use clean hands and knead all of them in a dough in the mixing bowl.
  • Make a small flattened patty, fill it with a small cheese cube and wrap it up in the form of a ball. 
  • Coat it with cornflour, then dip it in the cornflour slurry and finally coat it with the coarse textured poha. Repeat the steps for the other balls too. 

Finally, Almost Ready! Are You Ready Too? 

  • Take out the Paniyaram pan and heat oil on low flame. 
  • Now, one by one, add each ball. Add more cooking oil and keep flipping the balls for cooking them properly from each side. 
  • Once done, add them to the serving plate, garnish the balls with curry leaves and serve the hot arancini with podi chutney. 
  • And, just like that…your Poha Crusted Bisse Belle Bhat Arancini with Podi Chutney is ready! 

Happy Cooking, everyone!