Baby Corn Cigar

Ingredients

20-24  Babycorns, boiled (preferably of the same size)

1 teaspoon Ginger paste

1 teaspoon Garlic paste

½ teaspoon Red chilli powder

Salt to taste

Chaat masala to taste

Oil to deep fry

 For Batter

2 tablespoon Refined flour (maida)

2 tablespoon Cornflour/ corn starch

2 tablespoons

1 teaspoon Fresh parsley, chopped

¼ teaspoon Red chilli powder (deghi mirch)

Salt to taste

For tomato garlic sauce

1 tablespoon Oil

1 tablespoon

10-12 cloves chopped Garlic

6 tablespoon Tomato puree

2 tablespoon Tomato ketchup

1 teaspoon Vinegar

1 teaspoon Red chilli powder (deghi mirch)

Salt to taste

Method

• 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. 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. 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.