Sooji Balls Recipe

Name: Sooji Balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 pc (approx. 500 g to 800 g) Cabbage; 500 g Capsicum Green; 100 g Coriander Leaves; 500 g Suji; 100 g Hing Khoda; 250 ml Olive Oil; 200 g Dahi; 200 ml Mustard Oil; 50G Green Chilies; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 176 calories

About this recipe

Sooji Balls are a delightful Indian snack that combines the comforting flavors of semolina with the crunch of a light, golden crust. Perfect for busy professionals craving a quick yet satisfying treat, these bite-sized delights are seasoned with aromatic spices to evoke the charm of Indian street food. Ideal for sharing, they’re not just budget-friendly but also a surefire crowd-pleaser, making them an excellent choice for gatherings or solo indulgence during snack time. With their soft interior and crispy exterior, Sooji Balls offer a burst of flavor and texture in every bite. Serve them with tangy chutney or ketchup for an irresistible experience. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

1 pc (approx. 500 g to 800 g) Cabbage
500 g Capsicum Green
100 g Coriander Leaves
500 g Suji
100 g Hing Khoda
250 ml Olive Oil
200 g Dahi
200 ml Mustard Oil
50G Green Chilies
100 g Jeera
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. In a mixing bowl, combine the sooji and curd to form a thick batter. Let it rest for 10 minutes to allow the semolina to absorb the curd.
2. Heat 2 tablespoons of oil in a pan on medium heat. Add mustard seeds, cumin seeds, and hing, and allow them to splutter.
3. Add the chopped capsicum, cabbage, and green chilies to the pan. Sauté for 2-3 minutes until slightly softened.
4. Add turmeric powder, red chili powder, and salt to the sautéed vegetables. Mix well and let it cool slightly.
5. Combine the sautéed vegetables with the rested sooji batter. Add chopped coriander leaves and mix until fully incorporated.
6. Shape the mixture into small, round balls using your hands. Ensure they are firm to prevent breaking during frying.
7. Heat oil in a deep frying pan over medium heat. Once hot, carefully drop the sooji balls into the oil in small batches.
8. Fry the sooji balls until they turn golden brown and crispy, approximately 4-5 minutes per batch. Remove and drain on a paper towel to remove excess oil.
9. Serve the hot sooji balls with your choice of chutney or ketchup for a delicious snack.