Take 200 grams of sweet corn kernels and grind them coarsely in a mixer.
In a bowl, add the ground corn, 2 tablespoons of maida (all-purpose flour), 1 tablespoon of cornflour, 1 teaspoon of ginger-garlic paste, salt to taste, and a pinch of black pepper. Mix well to form a thick batter.
Heat oil in a kadai for deep frying. Make small balls from the batter and deep fry them until they turn golden brown. Remove and drain on a paper towel.
In another pan, heat 2 tablespoons of oil. Add 1 teaspoon of finely chopped garlic, 1 teaspoon of finely chopped ginger, and 2 finely chopped green chillies. Sauté for a minute.
Add 1 finely chopped onion and 1 finely chopped capsicum. Sauté until they become soft.
Add 2 tablespoons of soy sauce, 1 tablespoon of red chilli sauce, 1 tablespoon of tomato ketchup, and salt to taste. Mix well.
Add the fried corn balls to the pan and toss well in the sauce. Cook for 2-3 minutes.
Garnish with chopped spring onion greens and serve hot.