Ingredients

• 24 - baby corns, boiled
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1/2 tsp - red chilli powder
• Salt to taste
• Chaat masala to taste
• Oil to deep fry
• For batter:
• 2 tbsp - maida
• 2 tbsp - cornflour
• 1 tsp - fresh parsley, chopped
• 1/4 tsp - red chilli powder
• Salt to taste
• For tomato garlic sauce:
• 1 tbsp - oil
• 12 cloves - garlic, chopped
• 6 tbsp - tomato puree
• 2 tbsp - tomato ketchup
• 1 tsp - vinegar
• 1 tsp - red chilli powder
• Salt to taste

How to Make Baby corn cigar

• 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 batter, mix refined flour, corn flour, parsley, red chilli powder and salt in a bowl. Add sufficient water and whisk to make a batter of coating consistency. Set aside.
• To make sauce heat one tbsp oil in a pan and saute garlic, add tomato puree and tomato ketchup, cook for a minute, add vinegar and red chilli powder.
• Add salt and mix well, 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 brown and crisp.
• Drain and place it on an absorbent paper.
• Serve hot with the tomato garlic sauce.