Boil 2 cups of sweet corn kernels until they are soft. Drain the water and let them cool down.
In a mixing bowl, mash 2 medium-sized boiled potatoes.
Add the boiled corn kernels to the mashed potatoes.
Add 1/2 cup finely chopped onions, 1/4 cup chopped coriander leaves, 2 finely chopped green chilies, 1 teaspoon grated ginger, 1 teaspoon chaat masala, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Mix well to combine all the ingredients.
Add 1/4 cup breadcrumbs to the mixture and mix well. This will help in binding the cutlets.
Divide the mixture into equal portions and shape them into round or oval cutlets.
In a shallow plate, spread 1/2 cup breadcrumbs. Coat each cutlet with breadcrumbs on all sides.
Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan and shallow fry them until they turn golden brown and crispy on both sides.
Remove the corn cutlets from the pan and place them on a paper towel to absorb excess oil.
Serve the corn cutlets hot with green chutney or tomato ketchup.