Cheesy Spaghetti Balls

In a heavy bottomed pan, melt the butter; add 6 tbsp of flour and cook for a minute or so to get rid of the taste of raw flour.

Add the milk and keep cooking, whisking continuously, until the mixture becomes very thick, almost a lump. This will take a little time, just keep whisking, you’ll get there.

Add the cheese to the white sauce and mix. Finely chop the green chilies (remove seeds if you wish, I didn’t) and the coriander.

Once the white sauce has cooled, add the cooked spaghetti (you can cut up the noodles if you want, it makes it easier to mix) and the green chilies and coriander. Taste for salt and add only if required.

Mix it well, it will be quite sticky, and I found chilling the mix helps with the stickiness. Make lemon sized balls. Lightly grease your palms with oil to help shape the balls easily.

Mix the ¼ cup flour with ½ cup water to make a thin paste. Dip the balls in the flour paste and then roll in breadcrumbs; make sure the balls are coated well and evenly with the breadcrumbs.

In a pan of suitable size, heat the oil and deep fry the balls to a deep golden brown.