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 Chicken Garlic Bites, Chicken Crumb Chops, Methi Pakora, Paneer Snacker.

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.