1. Heat oil in a non-stick pan.
2. Add corn kernels, stirfry for 4-5 minutes.
3. Add all masala powders, salt, mint, strifry for a minute.
4. Add wheat flour, stir till all moisture evaporates.
5. Take off fire, keep aside.

For Covering:

1. Mix all ingredients, except oil to deep fry.
2. Divide mixture into 6 portions.
3. Take one, make a large pattie like shape.
4. Press one tsp. filling in centre.
5. Reshape pattie, so that corn is totally covered with potato mixture.
6. When all are ready, heat oil to deep fry in a frying pan.
7. Fry till crisp and golden. Drain on absorbent paper,
8. Cut into half, serve with hot chutney, sauce.

Making time: 30 minutes
Makes: 6 bombes, or 12 halves
Shelflife: Best fresh after frying