In a bowl, combine gram flour, black salt, and enough water to make a smooth, thick batter.

Whisk well so there are no lumps. Set aside.

Wash and pat dry the spinach leaves.

On each leaf, place a small amount of paneer, boiled corn, a pinch of red chili powder, and salt.

Roll the spinach leaf tightly to enclose the stuffing. Repeat for all leaves.

Dip each spinach roll into the besan batter, coating it evenly.

Sprinkle or press sesame seeds onto each roll to add crunch.

Heat oil in a deep pan on medium flame.

Deep-fry the coated spinach rolls until golden brown and crispy.

Remove on paper towels to drain excess oil.