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Baby corn cigar
Category : Corn, India series, Starters and accompaniments
Servings : 4
Time Taken : 15-30 mins
Rating :
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 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 and crisp.
- Drain and place on an absorbent paper.
- Serve hot with the tomato garlic sauce.
Ingredients:
20-24 - babycorns, boiled (preferably of the same size)
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
20-24 - babycorns, boiled (preferably of the same size)
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 - refined flour (maida)
2 tbsp - cornflour/corn starch
1 tsp - fresh parsley, chopped
1/4 tsp - red chilli powder (deghi mirch)
Salt to taste
For tomato garlic sauce:
1 tbsp - oil
10-12 cloves - garlic, chopped
6 tbsp - tomato puree
2 tbsp - tomato ketchup
1 tsp - vinegar
1 tsp - red chilli powder (deghi mirch)
Salt to taste
RECIPES BY NITHYA ASHOK
