Heat 2-3 cups water in a pan adding salt and corn kernels. Boil for 3-4 minutes. Corn should be 80% cooked.Optionally pressure cook upto 1 whistle and open lid immediately. Strain the corn and set aside to cool.

Add salt,black pepper powder and garlic paste to the boiled corn kernels and mix.Now add 2 tbsp cornflour, 1 tbsp rice flour and 2 tbsp all-purpose flour/ maida when the corn is cooled.Toss well with a spoon.Sprinkle 1 tablespoon water and mix gently to lightly coat the corn.Repeat the same process of adding cornflour,rice flour and plain flour.Sprinkle 1 tbsp water to coat the corns evenly.Seive the corn kernels in a strainer to shake off excess flour from them.

Heat oil in a pan for frying.Test by adding a corn to the hot oil.If it sizzles up immediately, then the oil is heated enough and ready for frying.Gently slide the coated corn in the oil.Fry on medium heat partially covering the pan with a lid to avoid the corns from popping up.Fry them for 2-3 minutes till they are golden brown and crispy. Remove them on a strainer and spread them on a kitchen tissue to remove excess oil.

Remove excess oil. Heat 2 tbsp oil in a wok and saute ginger garlic and onion.Next add chopped capsicum and green chillies.Saute for 2 minutes.Add Hot and Sweet Tomato Chilli Sauce, Red Chilli Sauce,Soy Sauce, Kashmiri Red Chilli Powder,vinegar,salt and half teaspoon sugar or to taste and toss on high heat.

Add the fried corn and garnish with chopped coriander.. Serve hot Crispy Corn Chilli as a teatime snack or as an appetizer specially during the rainy season.