In a bowl mix semolina and some salt. Add red chilli powder turmeric powder, and yogurt to prepare a thick batter. Add corn seeds, chopped onions, chopped green chillies, chopped coriander, grated cheese, and boiled and grated potatoes to the semolina batter. Mix very well. Set aside for 10 to 15 minutes. Flatten some portion of the batter and fill with potato and corn mix and make lemon sized balls. Heat oil in a pan. Fry aloo bondas until they become golden brown. Drain excess oil. Garnish with a tomato slice and serve with mint chutney.