Wash and Soak poha for 2 minutes. Then drain the water and keep aside for 15 minutes. Transfer it in a mixing bowl and add besan and curd. Mix it well.
Peel wash and Chop onion, tomato, ginger, coriander leaves, carrot and green chilli.
Mix all the chopped vegetables in poha mixture. Add corn, salt, red chilli powder, turmeric powder, garam masala asafoetida and chaat masala. Mix well. Adjust the consistency of mixture by adding little water if required. It should be thick in consistency.
Now grease a thali and pour the mixture into the thali and spread it evenly with the help of spetula. Tap the thali. Now heat water in a karahi put a katori in centre and place the thali over it and cover the lid and steam for 30 minutes.
Now remove thali from karahi and let it cool.
When it cool down, tap it from back side of thali and put it upside down on other plate. The cake will come out easily on other plate. Now heat cooking oil in a pan. Add mustard seeds and when mustard seeds splutter add sesame seeds and sauté the cake from both sides.
Serve hot with sauce or chutney.
