Take the noodles, in a bowl. Add finely chopped corriander, red chili powder, garam masala, salt, dry mango powder, chaat masala, black pepper powder to it.
While white sauce is still hot add it to noodles, mix well so that all the spices, noodles and white sauce are mixed well.
The Thick white sauce will give binding to the noodles so that you will be able to make the balls easily and the sauce will give the required texture, binding, and taste to the balls.
Once it is mixed, start making small balls out of it, you can grease your palm with little oil and make balls.
Dip the ball in batter, take out, put on bread crumbs, and coat it well with the bread crumbs. Ideally use one hand for dipping and another hand for coating bread crumbs.
Repeat the process twice. After coating with crumbs again put in batter and then crumbs, this way the balls will be coated well and after frying the layer will be crispy
Now heat the oil in a kadai and once oil is hot enough, put the balls one by one and fry. You can fry 6-7 balls at a time as you can see in the pic.
Flame should be medium to high as everything is cooked inside, we just need to make outer layer crispy.
Take out the balls and serve hot.