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BABY CORN CIGAR
Crisp fried babycorn served with a tangy sauce.
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Babycorns, boiled (preferably of the same size)
20-24
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Red chilli powder
1/2 teaspoon
Salt
to taste
Chaat masala
to taste
Oil
to deep fry
FOR BATTER
Refined flour (maida)
2 tablespoons
Cornflour/ corn starch
2 tablespoons
Fresh parsley, chopped
1 teaspoon
Red chilli powder (deghi mirch)
1/4 teaspoon
Salt
to taste
FOR TOMATO GARLIC SAUCE
Oil
1 tablespoon
Garlic, chopped
10-12 cloves
Tomato puree
6 tablespoons
Tomato ketchup
2 tablespoons
Vinegar
1 teaspoon
Red chilli powder (deghi mirch)
1 teaspoon
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.