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    Cheese Corn Balls
    Garam Masala
    Vegetarian Snack
    Intermediate
    For 3 people

    About Crispy Corn Cheese Balls


    Golden-fried, crunch-coated balls of cheesy sweetcorn and spiced potato, these moreish morsels are an irresistible Indian party starter. Flavoured with garam masala and chilli, then double-coated in a crisp bread crumb shell, they deliver pops of spice, mellow cheesiness and sweet corn in every bite. Prep the mixture in advance, then just fry before serving - these will vanish fast!

     

    Ingredients

    • Sunrise Garam Masala

      25 g

    • Refined Oil

      50 ml and as needed for deep frying

    • Sweet Corn

      25 g

    • Onion (finely chopped)

      25 g

    • Ginger (finely chopped)

      15 g

    • Garlic (finely chopped)

      15 g

    • Sunrise Red Chilli Powder

      15 g

    • Salt to taste

    • Potatoes (boiled)

      100 g

    • Green Chilli (chopped)

      25 g

    • Coriander Leaves (chopped)

      15 g

    • Cheese (grated)

      50 g

    • All-Purpose Flour

      15 g

    • Corn Flour

      30 g

    • Water

      20 ml

    • Breadcrumbs for coating

    Sunrise tip: For an even crispier coating, swap half the bread crumbs for crushed cornflakes or finely crumbled papad.


    Steps

    Step 1: Make the mixture

    Time: 25 minutes

    Heat refined oil in a large pan, add chopped onions, chopped ginger and chopped garlic. Fry for 2-3 minutes.

    Add sweet corn and cook for 2-3 minutes. Once cooked, add Sunrise Red Chilli powder, salt to taste and then cook for 2-3 minutes.

    Add boiled potatoes and cook for 2-3 minutes. Now, add Sunrise Garam Masala and cook for 2-3 minutes.

    On top of it, add chopped green chilli and coriander leaves. Cook the whole mixture for 2-3 minutes. Turn off the heat and take out the mixture in a bowl.


    Step 2: Make the corn cheese mixture

    Time: 5 minutes

    In the same bowl, add grated cheese and mix thoroughly until evenly combined.


    Step 3: Prepare the coating mixtures

    Time: 5 minutes

    In a bowl, mix together the corn flour, all purpose flour and salt. Gradually whisk in the water to make a smooth, lump-free batter.


    Step 4: Shape the mixture into balls

    Time: 10 minutes

    Pinch out lime-sized portions of the corn cheese mixture and shape into smooth, even-sized balls. Arrange them on a plate.


    Step 5: Coat the cheese corn balls

    Time: 5 minutes

    Dip each corn ball first in the flour batter, letting the excess drip off. Then roll it in the bread crumbs, pressing gently to ensure an even coating that adheres well.

    Place the coated balls on a clean plate.


    Step 6: Deep fry the coated balls

    Time: 15 minutes

    Heat oil for deep frying in a heavy-based pan or kadai. Once hot, carefully slide in the crumb-coated balls in batches, without overcrowding.

    Fry on medium heat, turning occasionally, for 2-3 minutes until crisp and golden-brown all over. Drain on paper towels.


    Step 7: Garnish and serve

    Time: 2 minutes

    Sprinkle the hot fried corn cheese balls with chaat masala or extra red chilli flakes if you like. Serve immediately with ketchup or green chutney for dipping.

    Enjoy while still crunchy and piping hot!


    Goes Best With

    • Main Dish: Vegetable pulao or jeera rice

    • Accompaniment: Tangy tamarind chutney or mint-coriander chutney