Put the cheese, eggs, flour, baking powder, chilli, coriander and salt in a bowl and mix together thoroughly. If the mixture is too wet, add a little more flour; if it is too dry, mix in a little more beaten egg white. Pour oil to a depth of about 5 cm (2 inches) into a deep-fryer or large saucepan and heat until hot enough to brown a cube of bread in 30 seconds. Meanwhile, shape teaspoons of the cheese mixture into small balls. Carefully transfer the cheese balls to the hot oil and cook, in batches if necessary, for 2-3 minutes, until golden. Drain the balls on kitchen paper, then serve hot, skewered on cocktail sticks and accompanied by tomato chutney.