cheesy sooji and corn balls
Print Recipe
4 from 2 votes

Sooji corn balls

Cheesy dumpling made with semolina ,capsicum and corn- a easy snack for Diwali
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, snacks/starters
Cuisine: International Cuisine

Ingredients

  • 1 cup Semolina / Sooji
  • 3/4 cup Corn Kernels / Makai Dana
  • 3 tbsp Bell Peppers / Capsicum / Shimla Mirch chopped finely
  • 1/2 tsp Pepper Powder / Kali Mirch
  • To taste Salt / Namak
  • 1 tsp Chilli Flakes / Kuti Lal Mirch
  • 1/2 tsp Oregano
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 1/3 cup Cheese
  • 1 cup Whole Milk / Doodh
  • 1.5 cup Water / Paani
  • 1/3 cup Refined Flour / Maida
  • 1 cup Bread Crumbs, Dried
  • 1 tbsp Cooking Oil

Instructions

  • Coarsely crush corn in mortar and pestle or pulse in the grinder(keep aside 2 tbsp whole corn kernels)
  • Heat 1 tbsp oil in a pan and add chopped green chilies in it and stir for few seconds.
  • Then add semolina and roast for about a minute on medium heat.
  • Now add chopped capsicum,crushed corn ,spices , milk and water
  • Cook on medium heat till the mixture thickens and become lumpy.
  • let it cool down and come to room temperature.
  • In a bowl add maida ,salt ,pepper powder and water and make a medium thick slurry and keep aside.
  • Make small size balls from the mixture,flatten them slightly and stuff cheese in it and then close it and make a ball.
  • Spread bread crumbs in a plate.
  • Dip the balls in the maida slury and then roll in the bread crumbs.
  • In a wide and deep pan heat enough oil to deep fry.
  • Gently drop the prepared balls in the hot oil.
  • Cook on medium heat till the balls become golden in colour.
  • Remove the fried balls from the pan and drain on a paper napkin to absorb the excess oil.
  • Serve hot corn balls with tomato ketchup or any tangy dip of your choice.

Notes

Note-
  1.  instead of using milk and water you can add milk only.
  2. Can stuff grated cheese or cheese cubes in the balls.