Millet Arancini Kebab Recipe
Recipe type: Snacks, Appetisers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15 kebabs
This millet arancini kebab is a fusion between the Italian arancini and the Indian kebab. It makes a perfect starter in any party or easy to pack in lunch boxes.
  1. Place Kodo millet in a strainer and rinse well.
  2. Tear bread slices into uneven pieces. Place in a mixie jar and pulse into bread crumbs and keep aside.
  3. Chop onions finely. Grate garlic and keep aside. Mash the potato well.
To make Millet Arancini Kebab:
  1. Place rinsed kodo millet in the pressure cooker. Add 5 cups water and cook for 3 whistles. Let the pressure subside by itself.
  2. Heat a pan with 2 tsp oil. Add onions, garlic and sauté till it turns translucent. Add mashed potato and mix to combine.
  3. Add black pepper powder, turmeric powder, coriander leaves, salt and mix well.
  4. Cook for 1 minute over medium flame and take the pan off stove.
  5. Transfer the potato mixture to the cooked kodo millets. Let the mixture cool off completely.
  6. Add 1/4 cup bread crumbs and keep the rest aside as we will be using it later to coat the kebabs.
  7. Add grated mozzarella cheese and mix everything together in a big lump.
  8. Divide the mixture into 15 equal lemon sized portions.
  9. Greasing your palms with oil. Roll each portion into a ball and gently press the ball between your palms to resemble a patty and keep them ready.
  10. In a shallow bowl, mix together corn flour in 1/2 cup water to form a slurry.
  11. Tip the remaining bread crumbs in a plate and keep aside.
  12. Heat 1/2 cup oil in a skillet and keep it on a simmer.
  13. Dip each kebab in the cornflour solution and then transfer to the bread crumb plate.
  14. Coat the kebab fully in bread crumbs, shaking off any excess crumbs.
  15. Place the kebab in the hot oil. Arrange 3 to 4 kebabs at a time depending on the size of the skillet.
  16. Let it cook till the bottom becomes firm and golden brown.
  17. Gently turn over using a fork or a spatula for the other side to cook to a golden brown.
  18. Remove on to a plate lined with kitchen towel to absorb excess oil.
  19. Serve these hot millet arancini kebab with tomato ketchup or mint chutney.
Recipe by Tickling Palates at