Mix together the sweetcorn, shallot, red chilli, kaffir lime leaves, salt, pepper, paneer, plain flour, cornflour and egg.
Let it rest for 10 minutes in the fridge.
In the meantime heat up oil in a skillet on medium to high heat.
Place a spoonful of the mixture in the hot oil and fry for up to 1 minute on each side or until crispy golden brown.
Sprinkle chaat masala and garnish with red chilli and spring onions
