Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well.
Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides.
Drain and place on an absorbent paper. Serve hot with green chutney.