Take onion, chillies, spinach and add salt, methi, garlic, chaat masala, garam masala, soda, besan, ginger paste and mint leaves in a mixing bowl and mix well.
Meanwhile in a wok heat oil for deep frying.
Now add boiled corn and mix again to form a smooth batter slightly thicker than pakoda consistency.
Make small balls of pakoda mixture and drop carefully in hot oil 6-7 at a time.
Deep fry on a medium heat until golden brown and crispy.
Delicious and crispy spinach corn Balls are ready.
Serve hot with masala tea, green chutney or sauce or any dip.