firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
combine and mix well without adding any water.
add more besan if required and form a dough.
now drop the corn pakoda mixture, making rough balls into hot oil.
stir occasionally, and fry on medium flame.
fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
finally, serve crispy corn pakoda with chutney or tomato sauce.