PROCEDURE

• Place Kodo millet in a strainer and rinse well.
• Tear bread slices into uneven pieces. Place in a mixie jar and pulse into bread crumbs and keep aside.
• Chop onions finely. Grate garlic and keep aside. Mash the potato well.

TO MAKE MILLET ARANCINI KEBAB

• Place rinsed kodo millet in the pressure cooker. Add 5 cups water and cook for 3 whistles. Let the pressure subside by itself.
• Heat a pan with 2 tsp oil. Add onions, garlic and sauté till it turns translucent. Add mashed potato and mix to combine.
• Add black pepper powder, turmeric powder, coriander leaves, salt and mix well.
• Cook for 1 minute over medium flame and take the pan off stove.
• Transfer the potato mixture to the cooked kodo millets. Let the mixture cool off completely.
• Add 1/4 cup bread crumbs and keep the rest aside as we will be using it later to coat the kebabs.
• Add grated mozzarella cheese and mix everything together in a big lump.
• Divide the mixture into 15 equal lemon sized portions.
• 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.
• In a shallow bowl, mix together corn flour in 1/2 cup water to form a slurry.
• Tip the remaining bread crumbs in a plate and keep aside.
• Heat 1/2 cup oil in a skillet and keep it on a simmer.
• Dip each kebab in the cornflour solution and then transfer to the bread crumb plate.
• Coat the kebab fully in bread crumbs, shaking off any excess crumbs.
• Place the kebab in the hot oil. Arrange 3 to 4 kebabs at a time depending on the size of the skillet.
• Let it cook till the bottom becomes firm and golden brown.
• Gently turn over using a fork or a spatula for the other side to cook to a golden brown.
• Remove on to a plate lined with kitchen towel to absorb excess oil.
• Serve these hot millet arancini kebab with tomato ketchup or mint chutney.