BABY CORN CIGAR

Cooking Time: 20-30 minutes
Servings: 4

 Preparation Time: 15-20 minutes
 Category: Veg

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.