Take 200 grams of sweet corn kernels and coarsely grind them in a mixer grinder. Transfer the ground corn to a mixing bowl.
Add 100 grams of gram flour (besan), 1 finely chopped onion, 1 finely chopped green chili, 1/2 teaspoon ginger-garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Mix all the ingredients well to form a thick batter.
Add 2 tablespoons of finely chopped coriander leaves and mix well.
Heat oil in a deep frying pan or kadai over medium flame. Once the oil is hot, drop small portions of the corn batter into the oil using your fingers or a spoon.
Fry the pakodas until they turn golden brown and crispy, turning them occasionally to ensure even cooking.
Remove the corn pakodas from the oil using a slotted spoon and place them on a paper towel to absorb excess oil.
Serve the corn pakodas hot with green chutney or tomato ketchup.