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.