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
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 Aloo Sabzi Sandwich Canapes Chaat Spiced Zucchini and Mushroom Skewers Spinach And Cheese Idli
Baby Corn Cigar Recipe Card
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!
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
FOR BATTER
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
FOR TOMATO GARLIC SAUCE
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
Method
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
Nutrition Info
Calories : 1226 Kcal
Carbohydrates : 137.3 gm
Protein : 26.5 gm
Fat : 63.5 gm
Other : Zinc- 1.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
