Take 500 gram of sweet corn, a large piece of ginger, 6 green chillies and blend it in an electric blender to a course consistency. The sweet corn should appear to be halved. Add three Tablespoons of cake flour salt to taste and a bunch of coriander finely chopped. Place small chunks of the mixture on a greased skillet and flatten it into a neat circle with a spatula and cook at medium temperature turning them after a few minutes until both sides are brown and crisp. You can cook five or six at a time on a skillet. Do not turn too soon or too frequently as then they would break. It should be left to cook for at least three minutes before turning.
Serve with a smooth pesto sauce made of green coriander leaves green chillies ginger salt and cumin seeds liquidised together.