Fried Babycorn Cigars

Fried Babycorn Cigars

By Chef Rakesh Sethi

From Tea Time

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

An anytime snack that is so tasty that you will want to have them again and again

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

Methods

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.
Add refined flour, cornflour and parsley and mix well.
Heat sufficient oil in a wok, slide in the babycorns and deep fry till golden. Drain on absorbent paper.
To make tomato garlic sauce, heat oil in a non-stick pan, add garlic cloves and saute till fragrant.
Add tomato puree, tomato sauce, vinegar, degi mirch powder and salt, mix and saute for 1-2 minutes. Transfer into a serving bowl.
Arrange the fried babycorns in a serving platter and serve hot with the tomato garlic sauce.

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