Pasta and cheese balls
Preparation time: 1 hour
Ingredients:
1. Boiled and chopped pasta - 1 cup
2. Grated cheese - 1/2 cup
3. Butter - 2 tbsp
4. Maida (all purpose flour) - 5 tbsp
5. Milk - 1-2 cups (depending on consistency of maida batter)
6. Finely chopped coriander leaves - 2 tbsp
7. Finely chopped green chilies - 2 tbsp
8. Salt to taste
9. Bread crumbs - 1 cup
To make coating for balls - 1. Maida - 1/2 cup
2. Water - 3/4 cup
Preparation method:
1. Take a pan and add butter to it.
2. Once it melts, add 5 tbsp maida to it. Saute it for 2 mins.
3. Now add milk to it and whisk it continuously so avoid lumps.
4. Even if lumps form, keep whisking it to minimize the lumps.
5. Once it leaves the sides of the pan and is thick , turn off the flame.
6. Transfer it to a bowl and let it cool down.
7. Add finely chopped boiled pasta to it. Make sure boiled pasta is chopped into small pieces. If pieces are big it will be difficult to make balls.
8. Add grated cheese, finely chopped coriander, salt, finely chopped green chilies and mix all these well with hand.
9. Now take small portion of mixture and make small balls out of them. It will be little sticky, so apply little oil on the palms to make good round shaped balls.
10. After making balls, keep them aside in a fridge for 30 minutes.
11. To make a coating batter, take a bowl , add maida and water to it and mix it well. Take bread crumbs in another bowl.
12. Now dip the balls in maida batter first and then in bread crumbs. Repeat the same for all balls.
13. Keep the balls in fridge for 10 mins, once all the balls are coated with bread crumbs. This will give good coating to balls.
14. Meanwhile , heat the oil in a vessel to deep fry the balls.
15. Once the oil is hot, add the balls one by one and deep fry them till they are golden brown in color.
16. Take them out on tissue paper and serve hot with ketchup. Make sure you deep fry them just before serving otherwise cheese will cool down and wont be tasty.
Serves: 3