How to cook:- Heat oil for deep frying in a kadai or pan. Add a small piece of a ball to the hot oil. If the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veggie balls. If the balls break, then some more binding agent is required. So you can add 2 to 3 teaspoons of some more all-purpose flour (maida). Gently place the balls in the hot oil. The oil has to be medium hot. Too much heat and the Manchurian balls will be browned from top and uncooked from inside. Less hot oil will make the balls absorb too much oil. When cooked from one side, turn the balls with a slotted spoon. Fry the balls till crisp and golden turning them over a couple of times. Remove them with a slotted or perforated spoon and drain as much as oil as possible Place the fried manchurian balls on kitchen paper towels. For a low-fat version, you can cook the veggie balls in an appe-appam pan or aebleskiver pan. Fry the veg balls this way in batches and keep aside.