Corn Kernals: 2 cup (fresh & ground coarsely)
Cashewnuts:1 cup (roasted and ground coarsely)
Onion: 1 (cut into tiny pieces)
Sago: 1/2 cup (ground coarsely)
Turmeric: 1 tsp
Chilli powder: 2 tbsp
Cumin powder: 1 tbsp (roasted and ground)
Cilantro: 3 to 4 sprigs (stems separated)
Salt: As needed
Bason: 1 cup
Oil: For deep frying
Let the corn kernals be fresh and moist. Grind in coarsely in a blender. Add cashewnuts roasted and grounded couarsely. Add Sago as well and mix it well. Don't smash it. Just mix it. Then add turmeric powder, chilli powder, cumin powder, Salt and mix it well. Then add onion and cilantro mix well again. Don't add water. Finally add Bason and mix it well. So that it binds the entire mixture. Once all the ingredients are mixed well. Make it balls of a polo-ball size or a little smaller than that.
Heat oil in a tawa, once the oil is ready for deep frying, flatten the balls by pressing it on your palms. Slowly, let it into the oil. (Pls don't throw, oil may spill on your hands or on you). You can apply little oil on your hands if the mixture is sticky. Fry it till it become golden brown. Remove it to the tissue paper. Serve it hot with spicy Chutney or tomato Ketchup/sauce.