Separate sweet corn kernels from the cob, I chose to use my knife, you can adapt your convenient method.
Take the corn in a container and pressure cook it by keeping inside a cooker, adding water in the cooker, no water in the corn container.
Once done, drain water if any and keep aside.
Finely chop onion, green chilli, coriander and mint leaves.
I made fresh ginger garlic paste by grinding 4 cloves of garlic, 2 teaspoon of ginger along with fennel seeds.
If using readymade ginger garlic paste, add fennel as such.
Add ½ cup of cooked corn to the mixer and just give couple of pulses to grind coarsely.
Take the ground paste, top it with remaining cooked corn (drain water if any).
Add chopped onion, green chilli, coriander, mint, curry leaves, salt, chickpea flour, corn flour.
Mix well so the the mixture comes together. Add more chickpea flour if needed.
Heat oil in kadai/ pan and add small portions of the mixture in oil in sprinkled way.
Cook until bubble ceases. It takes a bit of time to get golden colour.
Flip and cook until golden both sides and drain over paper towels.