Take boiled chopped corn in a bowl. Mix with almond powder bread crumbs, corn flour, refined flour, chaat masala, salt and cheese. In another bowl, take some chopped pineapple. Add a little almond powder and cheese to it. Give the corn mixture a fine ball shape after filling it with the pineapple mixture. Coat the balls using bread crumbs. Heat oil in a pan. After the oil becomes hot place the balls in it and deep fry. Once they turn brown, remove them from the oil. Cut the prunes into small pieces and put them in a blender. Add some chopped pineapple a little chaat masala and almond powder, and grind well into a chutney. Transfer the chutneys to a serving bowl. Serve the corn balls with the prunes pineapple chutney, garnishing them with prune slices and green olives.