Step 1: Prepare the Corn Mixture : If using frozen corn, blanch in hot water for 2–3 minutes and drain. In a mixing bowl, combine corn kernels, green chilies, coriander, cumin seeds, turmeric, chili powder, garam masala, and salt. Add chickpea flour and rice flour to the mixture.

Step 2: Make the Batter : Add water gradually, a tablespoon at a time, just enough to bind the mixture into a thick, sticky batter. The batter should hold together but not be too runny.

Step 3: Fry the Pakoras : Heat oil in a deep pan or skillet over medium-high heat. Drop small spoonfuls of the batter into the hot oil. Fry until golden brown and crispy, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels.