Thursday, June 20, 2013

Pasta Balls

Makes 25 Small Balls

Butter - 4 tbspns 
All Purpose Flour (Maida) - 5 tbspns
Milk - 1 1/2 cups
Cooked(Leftover) Pasta - 1 1/2 cups 
Green chilies - 1 or 2, finely chopped
Coriander - 1 tbspn, finely chopped
Cheese - 1/2 cup, any variety
Salt to taste

Mixed together for the batter;
All Purpose Flour - 1/4 cup 
Water - 1/2 cup
Salt to taste

Other ingredients;
Dried Bread Crumbs - 1/2 cup, for coating
Oil for deep frying
Tomato Ketchup for serving

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 chilies, coriander, cheese and salt. 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 color. Remove and drain on an absorbent paper. Serve hot with tomato ketchup.

1 comment: