Chop the coriander leaves, curry leaves and green chillies very finely. Peel off the onion and chop it as very thin slices. Keep them aside.

Take the sweet corn in a vessel adding around 1.5 cups of water. Bring it to rolling boil and switch off. Using a fine strainer, strain the corn and let it cool down.

In a wide bowl add the slightly cooked sweet corn, gram flour, rice flour, salt, red chilly powder, chopped onion, coriander leaves, curry leaves and green chillies. Mix everything together using your fingers. Do not add water. The moisture present in corn and onion is enough to give dough consistency.

Next, heat oil in a heavey bottom wok, when it heats up drop pakoda sized dough in to oil. And deep fry them till they turn golden brown. Remove using a slotted ladle and drain over a kitchen tissue.

Crispy sweet corn pakoda is ready to relish with evening tea/coffee.

The moisture in onion and corn is enough make the dough. If you find the dough as loose, add some more gram flour and mix.

Let the dough be of stiff consistency otherwise it will drink lots of oil.

To check the oil temperature, drop a pinch of dough in to oil. If it raises to top immediately, then the oil temperature is perfect.

Adjust the spice according to your preference.