Boil the corn and coarsely grind it. Crush the ginger, garlic, and green chilies. Heat oil, add cumin seeds and asafoetida, then add 1 tablespoon of the crushed ginger, garlic, and chili mixture. Mix in the peas and sauté. Add salt and cumin powder, mix well, then add cilantro and turn off the heat. Mix in the cheese thoroughly and let the mixture cool. Meanwhile, prepare the outer covering.

Heat oil, add cumin seeds, asafoetida, and the remaining crushed mixture, and sauté. Add turmeric and mix in the corn. Add cumin powder and garam masala, then salt, and turn off the heat. For binding, grate the boiled potatoes and mix them in. Add roasted gram flour (sattu) and mix well. In a separate bowl, mix chickpea flour (besan) with water to make a batter. Take a small portion of the corn mixture, place raisins in the center, seal, and shape into small balls (gullak).