Recipe for Organic Millet Arancini Kebab | 24 Mantra


Organic Millet Arancini Kebab



  • 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.


  • 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.

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