Baby Corn Cigar Recipe

Step 1: To prepare baby corn cigar recipe, start by blanching the baby corn

Step 2: Make sure you do not overdo it

Step 3: 2-3 minutes in hot water and immediate transfer to ice water will do just fine

Step 4: Slit baby corn longitudinally into two

Step 5: Boil the potatoes and mash them well with a masher

Step 6: Take a mixing bowl, add red chili and pizza seasoning, garlic paste, salt and then the vinegar

Step 7: Mix

Step 8: Drizzle olive oil and give a nice mix

Step 9: Add slit baby corn, coat them well with the prepared mixture

Step 10: Keep aside for 10 minutes

Step 11: Add coated baby corn onto a heavy bottomed pan and let it cook on medium heat for 2 minutes

Step 12: Flip and cook for further 2 minutes such that garlic paste and other spices are well cooked

Step 13: Remove from heat and let it cool

Step 14: In another pan, add mashed potato, 1-1/2 tablespoon ginger chili paste, cornflour, coriander leaves and salt and mix them well to combine

Step 15: Apply some oil to your palms such that the mixture doesn’t get too much sticky

Step 16: Take some mashed potato mixture about the size of a small lemon between your palms, roll it out cylindrically and flatten it

Step 17: Keep the blanched and split baby corn in the center and cover it completely with potato mixture

Step 18: This appears cigar-shaped at this stage

Step 19: Repeat rolling out baby corn cigars similarly until you use up all baby corn and potato mixture

Step 20: Keep a Kadai on medium heat and add oil for deep frying

Step 21: While the oil is heated, roll cigars one by one in breadcrumbs and ensure it get coated from everywhere

Step 22: (You can also oil the cigars a bit to make the breadcrumbs stick nicely)Deep fry the baby corn cigars in batches till golden brown and place on kitchen towel to drain excess oil

Step 23: These baby corn cigars goes well with dips like Cottage Cheese Dip Recipe with Pepper and Olives or Tzatziki