1. Finely chop ¼ bunches of parsley, 4 – 5 button mushrooms, 2 tomatoes and 1 capsicum. Remove seeds of the tomatoes and chop finely. In a bowl put together 200 gm boiled rice, 1 egg, salt to taste, ½ tsp black pepper powder and all the chopped vegetables. Mix well.
2. Cut 1 packet of mozzarella cheese into small cubes. Make balls with the rice mixture. Insert your finger in each ball to make it hollow. Put 1 cheese cube in each ball and reshape again.
3. Coat each ball in ½ cup flour. Beat 2 eggs with a little flour. Dip flour coated rice balls in beaten egg and deep fry till golden brown and crisp. Remove from oil and serve with chili garlic sauce.