Finely chop capsicum.
Heat oil in a non-stick pan. Add onion and saute well. Add chopped capsicum, toss to mix and saute well.
Add ginger-garlic paste, mix and saute on high heat till onion turns golden.
Put cornflakes in a crusher and crush finely. Transfer into a bowl.
Put potato chips in the crusher and crush coarsely.
Add corn kernels to the pan, toss to mix and cook for 2 minutes.
Grate cottage cheese in another bowl.
Add 3 tsps refined flour to the pan, mix and saute well. Add crushed peppercorns and toss to mix. Add salt and toss to mix. Mash with the back of a ladle and cook for 2 minutes.
Add cooked corn mixture to the cottage cheese alongwith three-fourth of crushed cornflakes and mix well. Add crushed potato chips and mix well.
Combine 2 tbsps refined flour, remaining crushed cornflakes and salt in a bowl. Add water as required and mix well into a thin batter of pouring consistency.
Heat some oil in a non-stick pan.
Divide corn-cottage cheese mixture into equal portions and shape them into tikkis. Dip tikkis in the batter, place on the pan and shallow-fry till golden from both sides.
Finely chop salad leaves and place on a serving platter. Place tikkis on top and serve hot.