Grind the 1/2 cup corn kernels with boil rice. Place the corn mixture in a large bowl. Add Ginger Garlic Chilly Paste coriander leaves, besan, chopped onions, and salt. Add 1/2 cup Boil kernels. Mix well.

Heat sufficient oil in a Kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides. Drain and place on an absorbent paper. Serve hot with green chutney.