How to make Baby Corn Cigar - Crisp fried babycorn served with a tangy sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Ginger paste (अदरक की पेस्ट)

Cuisine : Indian

Course : Snacks and Starters

Baby Corn Cigar Recipe Card

Baby Corn Cigar

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Baby Corn Cigar checkout Baby Corn Paneer Ke Pakode, Babycorn Salt And Pepper, Babycorn Fritters, Crispy Corn Fritters . You can also find more Snacks and Starters recipes like Quinoa Poha, Masala Anda Omelette, Ragda Puri, Pan Roast Chicken.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baby Corn Cigar Recipe

  • Babycorns boiled (preferably of the same size) 20-24

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Chaat masala to taste

  • Oil to deep fry


  • Refined flour (maida) 2 tablespoons

  • Cornflour/ corn starch 2 tablespoons

  • Fresh parsley chopped 1 teaspoon

  • Red chilli powder (deghi mirch) 1/4 teaspoon

  • Salt to taste


  • Oil 1 tablespoon

  • Garlic chopped 10-12 cloves

  • Tomato puree 6 tablespoons

  • Tomato ketchup 2 tablespoons

  • Vinegar 1 teaspoon

  • Red chilli powder (deghi mirch) 1 teaspoon

  • Salt to taste


Step 1

In a bowl, marinate the boiled baby corns in ginger paste, garlic paste, red chilli powder, salt and chaat masala for fifteen minutes. Set aside. To prepare a batter, mix refined flour, corn flour, parsley, red chilli powder and salt in a bowl.

Step 2

Add sufficient water and whisk to make a batter of coating consistency. Set aside. Meanwhile to make the sauce heat one tablespoon oil in a pan and sauté garlic. Add tomato puree and tomato ketchup. Cook for a minute. Add vinegar and red chilli powder. Add salt and mix well.

Step 3

Remove from heat. Set aside. Heat sufficient oil in a kadai. Dip the marinated baby corns one by one in the batter and deep fry till golden and crisp. Drain and place on an absorbent paper. Serve hot with the tomato garlic sauce