Pasta Balls


Added to 85 cookbooks
This recipe has been viewed 23829 times

These little wonders are crunchy on the outside and soft and cheesy on the inside. They make terrific appetizers.

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Preparation Time: 
Cooking Time: 
Makes 25 balls
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4 tbsp butter
5 tbsp plain flour (maida)
1 1/2 cups milk
1 1/2 cups leftover boiled pasta
1 to 2 green chillies, chopped
1 tbsp chopped fresh coriander (dhania)
1/2 cup grated processed cheese
1 tbsp finely chopped celery
salt to taste

To be mixed together for the batter
1/4 cup plain flour (maida)
1/2 cup water
salt to taste

Other ingredients
1/2 cup dried bread crumbs for coating
oil for deep-frying
tomato ketchup for serving

  1. Melt the butter in a pan, add the flour and cook for 1 minute.
  2. Add the milk and cook while stirring continuously, until the mixture resembles a thick sauce. Allow the sauce to cool to room temperature.
  3. Add the pasta, green chillies, coriander, cheese, celery and salt and mix well.
  4. Divide the mixture into 25 equal portions and shape each into small rounds.
  5. Dip the pasta balls in the prepared batter and roll lightly in bread crumbs.
  6. Deep fry the balls in hot oil until golden brown in colour.
  7. Remove and drain on an absorbent paper.
  8. Serve hot with tomato ketchup.
RECIPE SOURCE : Recipes Using Left OversBuy this cookbook
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