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CORN SOOJI BALLS

Ingredients

¾ cup boiled sweet corn kernels
1 cup semolina (rawa)
1 cup milk
½ cup grated cottage cheese (paneer)
2 tbsps chopped fresh coriander leaves
2 tsps lemon juice
½ tsp garam masala powder
½ tsp chaat masala
Salt to taste
Refined flour slurry as required
Bread crumbs for coating
Oil for deep frying
Tomato ketchup to serve

Method

1. Dry roast semolina till golden brown.
2. Add milk little by little and mix till well combined. Cook for 4-5 minutes or till the semolina is cooked completely. Transfer in a large bowl and allow to cool completely.
3. Add boiled sweet corn kernels, cottage cheese, coriander leaves, lemon juice, garam masala powder, chaat masala and salt and mix till well combined.
4. Divide the mixture into equal portions and shape each into a ball.
5. Dip each corn ball into the slurry and roll over the bread crumbs.
6. Heat sufficient oil in a kadai. Gently slide in the corn balls and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Serve hot with tomato ketchup.

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