In a large bowl, mix together corn kernels, all-purpose flour (maida), cornflour, white pepper, chilli flakes, black pepper powder, oregano, salt, and ginger garlic paste, and mix nicely.

Then add water to the corn and mix to combine.

Heat about 1 inch of vegetable oil in a large pan over medium heat.

Once the oil is hot, carefully add the corn kernels to the pan in small batches.

Stir the corn kernels occasionally to ensure even cooking.

Cook the corn kernels until they are golden brown and crispy, about 5-6 minutes.

Remove the corn kernels from the pan and drain on a paper towel-lined plate.

Heat a pan over medium heat and add 1 tbsp oil.

Once the oil is hot, add the chopped garlic to the pan.

Sauté the garlic for about 1 minute, or until it becomes fragrant and starts to turn a light golden color.

After sautéing the garlic in oil, add the chopped spring onion, capsicum, and chopped green chillies to the pan.

Sauté the vegetables for a few minutes, or until they are slightly tender.

Add soy sauce to the pan and stir to coat the vegetables.

Add hot and sweet sauce to the pan, along with a squeeze of lemon juice. Stir to combine.

Add 1 tbsp of water and stir for a few seconds.

Add the fried corn kernels to the pan.

Stir the corn kernels into the mixture until they are evenly coated with the vegetables and sauce.

Cook the mixture for a few more minutes, or until the corn kernels are heated through.

Season the fried corn kernels with chat masala.

Serve the corn crisps warm with your choice of dipping sauce.