1 cup grated potatoes
1/2 cup grated onions
1/2 cup boiled sweet corn kernels (makai ke dane)
3 tbsp chilli sauce
1/4 cup whole wheat flour (gehun ka atta)
salt to taste
oil for deep-frying
Squeeze and drain the liquid from the grated potato and put in a deep bowl.
Add all the remaining ingredients and mix well.
Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Repeat with the remaining mixture to make more fritters.
Serve immediately with tomato ketchup and green chutney.