In a large bowl, combine 200 grams of sweet corn kernels (boiled and drained), 100 grams of gram flour (besan), 1 finely chopped green chili, 1 finely chopped onion, 2 tablespoons of chopped coriander leaves, 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin seeds, and salt to taste. Mix well to form a thick batter.

Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the corn batter into the oil, making sure not to overcrowd the pan.

Fry the fritters until they turn golden brown and crispy, turning occasionally to ensure even cooking. This should take about 3-4 minutes per batch.

Use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the sweet corn fritters hot with green chutney or tomato ketchup.