Baby corn cigar

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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.