First of all heat oil in a non stick pan, when oil get heated add finely chopped onions, chilli ginger paste and saute it properly.
Now add boiled vegetables, salt to taste, garam masala, coriander leaves and gram flour, mix all the ingredients properly, cook it little then take it out in a bowl and let it cool in room temperature.
Heat butter in a non stick pan for making topping, when butter get melted completely add boiled corn seeds, salt to taste, black pepper powder, tomato ketchup and mix all the things very well.
Now grate the cheese on it and mix it well, cook it little and take it out in bowl.
For making cutlet stuff, in a big mixing bowl add boiled mashed potatoes then mix prepared in step 1, coarsely crushed corns, bread crums, salt to taste and coriander leaves.
Now mix all the ingredients very well and make nice cutlet stuff.
Take cutlet mould grease it with oil, take little cutlet stuff put in mould and make cutlet, make all the cutlets similarly (if you don’t have mould then you can simply make cutlet of your choice shape).
In maida add salt to taste, pinch of pepper powder and little bit of water mix it well and make maida slurry (slurry should be thin in consistency).
Now dip all the cutlets one by one in maida slurry and coat with dry bread crums.
Now heat oil for deep frying the cutlets, deep fry the cutlets on medium to high flame for 5-7 minutes or till they become golden brown, take them out in a serving plate.
Sprinkle some chaat masala on every cutlet, put little corn topping prepared in step 2 and garnish it with some grated cheese and enjoy the delicious cheese corn cutlets.