Fried Babycorn Cigars

About Fried Babycorn Cigars

Ingredients

• Fried babycorn
• Babycorns, boiled 200 gms
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Red chilli poweder ½ tsp
• Chaat masala ½ tsp
• Salt to taste
• Refined flour 2 tbsps
• Cornflour 2 tbsps
• Fresh parsley, chopped 1 tsp
• Oil to deep-fry
• Tomato garlic sauce
• Tomato puree 6 tbsps
• Tomato sauce 2 tbsps
• Garlic 4 to 5 cloves
• Oil 1 tbsp
• Vinegar 1 tsp
• Degi mirch powder 1 tsp
• Salt to taste

How to Make Fried Babycorn Cigars (Stepwise Photos)

Method

1. To make fried babycorn, take babycorn in a bowl, add ginger paste, garlic paste, red chilli powder, chaat masala and salt and mix well. Set aside to marinate for 15 minutes.
2. Add refined flour, cornflour and parsley and mix well.
3. Heat sufficient oil in a wok, slide in the babycorns and deep fry till golden. Drain on absorbent paper.
4. To make tomato garlic sauce, heat oil in a non-stick pan, add garlic cloves and saute till fragrant.
5. Add tomato puree, tomato sauce, vinegar, degi mirch powder and salt, mix and saute for 1-2 minutes. Transfer into a serving bowl.
6. Arrange the fried babycorns in a serving platter and serve hot with the tomato garlic sauce.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps