Palak Corn Pakoda

Prep the Mix: In a large bowl, combine the chopped spinach, sweet corn, green chilies, and ginger paste.

Add Flour & Spices: Add the besan, rice flour, ajwain, red chili powder, turmeric, and salt. Mix everything well with your hands.

Form the Batter: Rest the mixture for 5 minutes; the spinach will release water. If needed, sprinkle a few drops of water to bind everything into a tight, moist mixture (it should not be runny).

Fry until Golden: Heat oil in a deep pan over medium heat. Drop small, lemon-sized portions of the mixture into the hot oil. Fry until they turn golden brown and crispy on all sides.

Serve: Drain on paper towels, sprinkle with chaat masala, and serve hot with green chutney or tomato ketchup.