Defrost the corn, and pat dry. Then mix the corn to coarse paste with out including any water.
Switch the paste to a big blending bowl. Upload the entire spices, ginger, fennel, coriander, inexperienced chili, mango powder and salt, combine it smartly.
Upload rice flour to the corn aggregate, combine it smartly. Aggregate must hang in combination, and consistency must be like a comfortable dough. If wanted upload little extra rice flour.
Wash and grease your palm evenly, divide the dough into 12 equivalent portions and form the into bullets.
Warmth the oil in a frying pan on medium warmth. Oil must be slightly sizzling. To test the oil, drop somewhat piece of aggregate, aggregate must sizzle and are available up. Drop the rolls slowly into it, taking care to not overlap them.
Fry the cutlets till they’re golden brown, turning every now and then. This must take about 6-7 mins. Take them out over a paper towel.