Boil 2 packs of maggi without the spice mix as instructed on the packet.
Once boiled, drain all the water out by living it in the strainer for few minutes.
Place boiled maggi and everything else listed under the "Maggi Manchurian Balls" ingredients except the corn starch.
Mix everything well and massage it with your hand so everything starts to become a little mushy, do not crush it and make it pasty!
Once everything breaks down a little add 1 tbsp of corn starch at a time and keep combining it until you are able to form a golf ball sized ball. You should need max 3-4 tbsp of corn starch to get the right consistency, assuming all the extra water is drained completely initially.
Make 12 (or as many as you can) golf sized balls from the maggi mixture and keep them aside. Make sure the balls are holding together its shape, you do not want to make loose ball because it will fall a part when you deep fry them.
Crush 1-2 packet of dry maggi as much as you can. Roll each maggi manchurian ball in the dry crushed maggi to coat the ball as much as you can. Once coated, press each ball between your palms gently to make sure the dry maggi is properly stuck to the balls.
Repeat the above process for all the balls. Once done, keep them aside.
Heat oil in a pan for deep frying. Once oil is hot, deep fry all the balls (few at a time to give it enough room to cook) on medium heat until they are golden brown and perfectly crunchy. Keep them aside once they are all perfectly fried.