In a steel vessel add water and let it boil.

Next, add corn and on high flame, let the corn boil for 4-5 minutes.

Once done switch off the flame, strain the corn kernels.

In a mixing bowl add corn flour, chili flakes, red chili powder, and salt to taste and mix well.

Add the strained corn kernels into this mixture and coat them evenly. If it doesn’t mix well sprinkle few water drops and you will be sorted.

Heat oil in a deep bottomed pan.

Turn the flame to low medium and add spoonfuls of coated corn kernels.

Now let the corn kernels fry for two minutes on the same heat.

Turn them around in the oil and try to split them as well.

After frying the corns on flame for 3 minutes, fry them for more for a minute or two on full flame.

Transfer the fried and crispy corn kernels into a mixing bowl, add black sea salt, chaat masala, crushed green chilies, finely chopped coriander and finally squeeze in lemon juice.

Mix well and transfer it to a serving bowl. And your Crispy Corn Chaat is ready.