Heat water in a large pot.
Add corn kernels and boil until they are softened.
Drain the water and spread the corn on a kitchen towel for an hour.
Mix corn kernels, cornflour, all purpose flour, rice flour, salt and black pepper powder in a bowl.
Mash the corn well using your palms.
Add some more cornflower and maida if the corn is too wet.
Add a few drops of water if the corn is too dry.
Heat oil for frying the corns in a pan.
Put the corn in hot oil and fry until crispy and golden brown on medium high flame.
Cover the pan while frying the corn.
Remove the crisp corn from the oil on a tissue lined plate.
To make the coating, heat oil in a pan.
Add minced garlic, green chilli, onion and coriander.
Add salt and white pepper powder.
Add vinegar, red chilli paste and soy sauce.
Add fried corns in the pan and mix well.
After frying the corn, coat them immediately in the sauce and serve.
You can keep the coating ready while the corns are frying.