Baby Corn Cigar

Ingredients list for Baby Corn Cigar

• 20-24 Babycorns boiled (preferably of the same size)
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1/2 teaspoon Red chilli powder
• to taste Salt
• to taste Chaat masala
• to deep fry Oil
• FOR BATTER
• 2 tablespoons Refined flour (maida)
• 2 tablespoons Cornflour/ corn starch
• 1 teaspoon Fresh parsley chopped
• 1/4 teaspoon Red chilli powder (deghi mirch)
• to taste Salt
• FOR TOMATO GARLIC SAUCE
• 1 tablespoon Oil
• 10-12 cloves Garlic chopped
• 6 tablespoons Tomato puree
• 2 tablespoons Tomato ketchup
• 1 teaspoon Vinegar
• 1 teaspoon Red chilli powder (deghi mirch)
• to taste Salt

Method

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.
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.
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