Preparing the sweet corn

• Shuck 2 ears of corn by removing the husks and the silken tassels (or beard).

  To steam the corn either:

  place in 2" of water and pressure cook for one whistle or

  place in 2" of water in an instant pot and cook on High Pressure for 5 mins or

  bring 2" of water to a boil in a large pot, place the corn in a steamer, cover and cook till tender, about 5-7 mins
• Once the corn is cooked, remove from the water and let cool.

  To remove the kernels, place the corn on a flat surface, point down, and run a sharp knife from the stalk end to the bottom on all sides of the ear till the kernels are separated.
• Boil one large potato in a pressure cooker, instant pot. Allow to cool.

  Peel and grate. Set aside.
• Finely chop

  1/4 cup onion

  1/4 cup tomato

  2 green chilis

  Grate 1 tsp ginger or use readymade ginger paste

  Grate 1 tsp garlic or use readymade garlic paste
• Place the onions, tomatoes, green chilis, and corn kernels in a blender and give it a quick whirr.

  We want to retain the textures of the veggies but also want to mash the corn a bit.

  Pour the blended veggies into a large bowl.
• Add the masalas:

  1 tsp red chili powder

  1 tsp garam masala

  1 tsp cumin powder

  1 tsp chaat masala (optional)

  1.5 tsp salt
• Take 1 slice of bread and crumble it into small pieces, add to the veggies.

  Add the ginger and garlic pastes.
• Add the grated potato.

  Mix everything by hand and make small balls (about 1/3 cup each)

  Flatten each ball into a squat patty
• Heat a large pan and add 1/3 cup oil to it, allow it to heat.

  Slide the patties into the hot oil and allow them to shallow fry to a deep golden brown color.

  Flip to fry the other side
• Remove and set them on a kitchen towel to drain

  Serve hot with a dollop of cilantro-mint chutney or any other sauce