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Arre Wah! Rice Balls, the Goan Way: Bolinhos de Arroz!

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Chef Curry Do’pyaza

Arre Wah! Rice Balls, the Goan Way: Bolinhos de Arroz!

Namaste, and Kem Chho, my lovely foodies! Chef Curry Do’pyaza here, back with another recipe that’s sure to tantalize your taste buds and bring a smile to your face. Today, we’re diving into the world of Goan cuisine with a delightful snack: Bolinhos de Arroz, or Goan Rice Balls!

These golden-brown, crispy-on-the-outside, soft-on-the-inside balls of deliciousness are a staple in Goan homes. You’ll often find them gracing tables during festive occasions like Ganesh Chaturthi, Christmas, and even those joyous monsoon evenings when all you crave is something warm and comforting with your chai. It is also enjoyed by our Mangalorean friends.

A Little Trip Down Memory Lane

Bolinhos de Arroz have a fascinating history, influenced by Goa’s Portuguese heritage. They are a beautiful example of culinary fusion, blending Indian spices with Portuguese cooking techniques. Imagine Goan cooks experimenting with leftover rice, adding a touch of sweetness and spice, and creating this amazing treat! It is a testament to Goan ingenuity and their love for good food.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

  • Bhaat (Cooked Rice): 2 cups (preferably leftover rice, a day old is perfect!)
  • Sooji (Semolina): 1/2 cup
  • Maida (All-Purpose Flour): 2 tablespoons
  • Pyaaz (Onion): 1 medium, finely chopped
  • Adrak-Lasun Paste (Ginger-Garlic Paste): 1 teaspoon
  • Hara Dhania (Fresh Coriander): 2 tablespoons, finely chopped
  • Hari Mirch (Green Chilies): 1-2, finely chopped (adjust to your spice level)
  • Haldi Powder (Turmeric Powder): 1/4 teaspoon
  • Jeera Powder (Cumin Powder): 1/2 teaspoon
  • Lal Mirch Powder (Red Chili Powder): 1/2 teaspoon (optional, for extra heat)
  • Cheeni (Sugar): 1 tablespoon
  • Namak (Salt): To taste
  • Tel (Oil): For deep frying

Step-by-Step Instructions:

  1. Mash the Rice: In a large mixing bowl, gently mash the cooked rice with a fork. You want it to be slightly broken down, but not completely mushy. A little texture is good!
  2. Mix the Goodies: Add the sooji, maida, chopped onion, ginger-garlic paste, coriander, green chilies, turmeric powder, cumin powder, red chili powder (if using), sugar, and salt to the mashed rice.
  3. Knead it Well: Use your hands to mix everything together thoroughly. Knead the mixture for a few minutes until it forms a soft, pliable dough. If the dough is too sticky, add a little more maida.
  4. Rest Time: Cover the dough and let it rest for about 15 minutes. This allows the sooji to absorb the moisture and bind the mixture together.
  5. Shape the Balls: Heat oil in a deep frying pan or kadhai over medium heat. While the oil is heating, take small portions of the rice mixture and shape them into round or slightly flattened balls.
  6. Fry to Golden Perfection: Gently drop the rice balls into the hot oil, being careful not to overcrowd the pan. Fry them until they are golden brown and crispy on all sides, turning occasionally.
  7. Drain and Serve: Remove the fried rice balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve them hot and enjoy!

Chef’s Secret Tips:

  • Use day-old rice for the best texture. Freshly cooked rice tends to be too sticky.
  • Don’t over-fry the rice balls, or they will become hard.
  • Adjust the amount of green chilies to your preference.
  • For a richer flavor, you can add a tablespoon of grated coconut to the mixture.

Cooking it Your Way:

  • Gas Stove/Induction Stove: The traditional method, perfect for achieving that golden-brown crispiness.
  • Air Fryer: For a healthier option, preheat your air fryer to 350°F (175°C). Lightly brush the rice balls with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown.
  • Oven: Preheat your oven to 375°F (190°C). Place the rice balls on a baking sheet lined with parchment paper, brush with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.
  • Microwave: I do not recommend this method, as you won’t get the crispy texture.

Nutritional Information (approximate per serving):

  • Calories: 150-200
  • Carbohydrates: 25-30g
  • Protein: 3-5g
  • Fat: 5-8g

Serving Suggestions:

  • Serve Bolinhos de Arroz hot as a snack or appetizer.
  • Pair them with your favorite chutney, like mint-coriander chutney or tamarind chutney.
  • Enjoy them with a hot cup of chai or coffee.
  • They also make a great side dish with Goan curries.

Now it’s Your Turn!

So there you have it, folks! A simple yet incredibly delicious recipe for Bolinhos de Arroz. I encourage you to try this recipe at home and experience the magic of Goan cuisine. Share these tasty treats with your friends and family, and spread the joy of good food! Happy cooking!