Grind the corn kernels to a coarse paste.
In a bowl, mix together corn, potatoes, cheese, corn flour, all purpose flour, salt, sugar, green chilli, coriander and baking powder.
Make 13-15 balls from the mixture.
Refrigerate the balls for 10-15 minutes.
Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.
Heat oil for frying in pan.
When the oil becomes hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
Serve hot with tomato ketchup or green chutney.
Replace boiled potatoes with grated paneer if you wish to.
Fry one balls to see if they are not bursting in the oil. Once it gets fried perfectly, then drop more balls in hot oil.
Fry the cheese balls on medium heat so that they are fried well from inside as well.