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 all of the spices, ginger, fennel, coriander, inexperienced chili, mango powder and salt, combine it neatly.
Upload rice flour to the corn combination, combine it neatly. Combination will have to hang in combination, and consistency will have to be like a cushy dough. If wanted upload little extra rice flour.
Wash and grease your palm calmly, divide the dough into 12 equivalent portions and form the into bullets.
Warmth the oil in a frying pan on medium warmth. Oil will have to be relatively sizzling. To test the oil, drop somewhat piece of combination, combination will have to 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 infrequently. This will have to take about 6-7 mins. Take them out over a paper towel.