Baby Corn Cigar is a savory deep-fried starter recipe that is prepared by coating blanched baby corn with spiced mashed potatoes.
Here is the process to make baby corn cigars at home
Baby corns boiled,
(1 tsp)Ginger paste,
(2 tsp)red chili powder,
(2 tbsp)refined flour,
(1/4 tsp)red chili powder,
For Tomato Garlic Sauce
(10 cloves) chopped garlic,
6 tbsp tomato puree,
(2 tbsp) tomato ketchup,
1tsp red chili powder,
In a container, marinate the boiled baby corn, add ginger paste, garlic paste, red chili powder, salt, and chaat masala for 12-15 minutes. Keep it to set.
To make the batter, mix some refined flour, cornflour, parsley, red chili powder, and salt in a container.
Add adequate water and whisk to make the proper consistency of the batter.
Keep it aside.
Meanwhile, to prepare the sauce, heat some oil in a pan and fry some garlic. Put some tomato puree and tomato ketchup. Cook it for 1-2 minutes.
Add some vinegar and red chili powder. Put salt and mix it well.
Remove from the flame. Put it aside. Heat enough oil in a Kadai. Put carefully the marinated baby corn in the batter and deep fry till it turns golden and crisp. To remove excess oil, place it on the absorbent paper.
Your baby corn cigars are ready.
Serve it with some tomato garlic sauce.
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