For stuffing, in a pan add oil, jeera, hing, fennel seeds and white sesame seeds. Sauté it.
Then add turmeric powder and mix well.
Now add corn paste and salt. sauté paste till oil separate from its sides.
Then add boiled and mashed potatoes, red chilli powder and garam masala. mix well.
Now switch off gas and add lemon juice and coriander leaves. mix well.
Stuffing is ready.
For batter, in a bowl, add gram flour, salt, turmeric powder, hing and baking soda. Mix well.
add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.
Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.
Once whisked well, let the batter rest for a minimum time of 10 minutes.
Then add 1 tsp hot oil into batter and mix well.
Now Set oil on medium heat for deep frying.
Then add masala ball with the besan batter and coat with it.
Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown in colour.
Now drain off over wire rack and fry all vada into same way.
Enjoy corn vada with chutney and fried chilli.