How to make Corn N Sooji Balls - A perfect snack made with semolina and sweet corn these are crunchy on the outsiude and soft inside.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sweet corn kernels (स्वीट कॉर्न के दाने), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Fusion

Course : Snacks and Starters

Corn N Sooji Balls Recipe Card

Corn N Sooji Balls

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Corn N Sooji Balls checkout Sweet Corn Crunch Cake. You can also find more Snacks and Starters recipes like Arbi Cutlets, Peas And Carrot Dalia, Chatpata Corn, Chorizo and Sweet Potato Roll Ups.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Corn N Sooji Balls Recipe

  • Sweet corn kernels boiled 1/4 cup

  • Semolina (rawa/suji) 1/4 cup

  • Milk 1/2 cup

  • Paneer (cottage cheese) crumbled 1/2 cup

  • Fresh coriander leaves chopped 2 tablespoon

  • Salt to taste

  • Garam masala powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Lemon juice 2 teaspoons

  • Refined flour (maida) 1/4 cup mi

  • Bread crumbs 1/2 cup

  • Oil for deep-frying


Step 1

Dry roast semolina in a non stick kadai till fragrant. Add milk and stir briskly and cook till dry. Set aside to cool.

Step 2

Add crumbled paneer, boiled sweet corn kernels, salt, garam masala powder, chaat masala, chopped coriander leaves and lemon juice and mix well. Divide into 8 equal portions and shape into balls.

Step 3

Heat sufficient oil in a non stick kadai. Take the flour in a bowl and a little water in it.

Step 4

Mix well. Spread the bread crumbs on a plate.

Step 5

Dip the balls, one by one, in the flour mixture and roll each in breadcrumbs so that it is evenly and thickly coated.

Step 6

Gently slide the balls into the hot oil, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper.

Step 7

Serve with tomato ketchup.