In a large mixing bowl add the corn kernels and red onion.
Using your hand, squeeze and mash the vegetables through your fingers, mixing well and releasing corn milk. Now add the garlic, ginger paste, and chile. MIx all together.
Add the Dry Ingredients to the vegetables, mixing well to form a wet, clumpy mixture. Add a tablespoon of water if needed to hold a scoop together (or tablespoon of chickpea flour if too loose) to fry.
Heat vegetable oil in a large frying pan or saucepan (large enough to cook four pakoras at a time) over medium heat to reach 300°F.
Use a 1/4 cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook 3 minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.