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 tomato sauce.