Jain Cheesy Corn Rice Ball

Corn and rice mixed with white sauce, shaped into balls, stuffed with cheese and deep-fried. This is a Sanjeev Kapoor exclusive recipe.

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Jain Cheesy Corn Rice Ball

Main Ingredients Processed cheese, Sweet Corn
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Jain Cheesy Corn Rice Ball

  • 1 cup Processed cheese grated
  • 1 cup Sweet Corn crushed
  • 1 cup Rice boiled
  • 1 tablespoon Butter
  • 2 tablespoons Refined flour (maida)
  • 1 cup Milk
  • to taste Salt
  • 1 teaspoon Red chilli flakes
  • 1 teaspoon Dried oregano
  • for deep-frying Oil
  • 8-10 Fresh coriander leaves
  • 1 tablespoon Cornstarch


  1. To make white sauce, heat butter in a non-stick pan. Add1 tablespoon flour and mix well. Add milk, mix and cook on low heat till thick.
  2. Add salt, ½ teaspoon chilli flakes and oregano and mix well. Transfer into a bowl and set aside to cool to room temperature.
  3. Heat sufficient oil in a kadai.
  4. Add corn and rice to the white sauce and mix well. Add salt, remaining chilli flakes and torn coriander leaves and mix well.
  5. Mix together remaining flour and cornstarch with some water to make a smooth slurry.
  6. Divide the corn mixture into equal portions. Flatten, make a dent in the centre and stuff them with cheese. Shape into medium size balls.
  7. Dip the prepared balls in theslurry and deep-fry in hot oil till golden. Drain on absorbent paper.
  8. Serve hot.

Nutrition Info

Calories 1447
Carbohydrates 139.5
Protein 46.7
Fat 78.1
Other Fiber Niacin- 5.3mg