Wash the fenugreek leaves and chop them roughly or finely. Keep it aside.
Grind the sweet corn kernels and green chillies into a course paste.
Add the chopped onion, salt, amchur powder, rice flour, besan, chopped leaves and garam masala to the ground corn and combine everything.
Heat oil in a pan for deep frying.
Take a small portion of the corn mixture and slowly drop into the hot oil.
Deep fry until crisp and golden brown.
Drain them on paper napkins to remove excess oil.
Serve hot with tomato ketchup along with coffee or ginger tea.