1. Heat oil in a pan for deep-frying.
2. In a large mixing bowl, add frozen or boiled corn, cornstarch, black pepper powder, pink salt according to taste, and red chilly paprika.
3. Mix everything nicely together.
4. Add some water and coat everything nicely.
5. Now add or splatter coated corns to heated oil, deep fry on medium-high flame, and cover with a strainer.
6. On medium-high flame, fry for 1 to 2 minutes till crisp and golden.
7. While taking it out, lower the flame and then take it out with a strainer and keep it aside.
8. Heat a frying pan and add 2 tablespoons of oil on medium-high flame.
9. Add garlic cloves, chopped, and fry till the raw smell goes away.
10. Add onion, chopped, and fry for 2 minutes until translucent.
11. Add green chile, chopped, and fry for 1 minute.
12. Add pink salt, red chilly paprika, amchur powder, and chopped spring onion.
13. Saute everything for 1 minute till the onions are translucent. Now turn off the gas and take it out in a bowl.
14. Now, in a mixing bowl, add the fried corn and the fried onion mixture.
15. Add some lemon juice, and mix everything nicely together.
16. Garnish with a chopped spring onion.
17. Our crispy corn chaat is ready to be served.

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