For the curd balls, mix all ingredients and mix well so that no lumps are visible.
Place this mixture in small pieces in the oil, which is about 170 degrees. (Be careful! They may stick to the bottom and turn black).
The curd balls will turn themselves when they have a good round shape and are well golden brown on one side. (Caution. No more than a tablespoon-sized “lump.” Otherwise, the curd balls will be too big or too small).
If the curd balls are thinner than golden brown, they are good.
To check, cut through a ball and make sure the inside is no longer runny.
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