Take the 3 packets of maggi. Crush all of them inside their packets and then remove their maggi tastemaker and keep aside.
Now, take a bowl, add 1½ cup of water and let it boil.
As soon as the water starts to boil, add 1 and ½ packets of maggi noodles into the water. Keep ½ packet noodles aside for later use.
As soon as the noodles are half cooked, add only 1 packet of maggi tastemaker and stir well.
Now, add the chopped onion and the chopped capsicum and stir well until the water dries up.
Remove the maggi into a bowl and keep aside to cool down completely.
As soon as it is cooled down, add 3 tablespoons of corn flour and the remaining 1 maggi tastemaker and mix well.
Now, take water in a small bowl. Dip your palm into the water. Take a small portion of maggi into your palm, give it a round shape and keep it aside. When it is done, dip your palm again into the water, take a small portion into your palm and give it a round shape.
Similarly make round balls for all the remaining maggi.
Take the ½ crushed maggi noodles into a flat plate. Coat all the maggi balls into it and keep aside. This coating is done to make the maggi balls crispy.
Take a kadhai and add oil for deep fry. As soon as the oil is hot, reduce the flame to the lowest possible flame. Add the maggi balls and deep fry them until they turn slightly golden brown in color.