by Tarla Dalal
Added to 96 cookbooks
This recipe has been viewed 26080 times
These little wonders are crunchy on the outside and soft and cheesy on the inside. They make terrific appetizers.
- Melt the butter in a pan, add the flour and cook for 1 minute.
- Add the milk and cook while stirring continuously, until the mixture resembles a thick sauce. Allow the sauce to cool to room temperature.
- Add the pasta, green chillies, coriander, cheese, celery and salt and mix well.
- Divide the mixture into 25 equal portions and shape each into small rounds.
- Dip the pasta balls in the prepared batter and roll lightly in bread crumbs.
- Deep fry the balls in hot oil until golden brown in colour.
- Remove and drain on an absorbent paper.
- Serve hot with tomato ketchup.
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