Baby Corn Cigar Recipe
Delve into the delightful world of Indian cuisine with this mouthwatering Baby Corn Cigar recipe, which harmoniously blends the crunchiness of baby corn with a delectable, seasoned potato filling, all wrapped in a crispy breadcrumb coating. Ideal as an appetizer, these cigars are not only vegetarian but also bursting with flavor, making them perfect for any occasion or gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Corn (to be blanched) | 10 pieces |
| Whole Wheat Bread Crumbs (roasted) | 3 tablespoons |
| Corn Flour | 2 tablespoons |
| Extra Virgin Olive Oil | ½ tablespoon |
| Vinegar | 1 tablespoon |
| Potato (Aloo, boiled and mashed) | 1 piece |
| Coriander (Dhania) Leaves (chopped) | 1 tablespoon |
| Pizza Seasoning | 1 teaspoon |
| Garlic (paste) | ½ teaspoon |
| Red Chili Powder (adjust to taste) | 1 tablespoon |
| Green Chili Paste | 1 tablespoon |
| Ginger (paste) | ½ tablespoon |
| Salt | To taste |
| Sunflower Oil (for frying) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Fat | 10 g |
| Sodium | 350 mg |
Preparation Time
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 40 minutes | 50 minutes | 3 servings |
Instructions
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Blanching the Baby Corn: Begin by blanching the baby corn to preserve its vibrant color and crunch. Place the baby corn in boiling water for 2-3 minutes, ensuring they do not overcook. Immediately transfer them to ice water to stop the cooking process. Once cooled, carefully slit the baby corn longitudinally into two halves.
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Preparing the Mashed Potato Mixture: Boil the potato until tender, then mash it thoroughly using a masher or fork. In a mixing bowl, combine the red chili powder, pizza seasoning, garlic paste, salt, and vinegar, stirring until well blended. Drizzle in the extra virgin olive oil and mix until all ingredients are combined.
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Coating the Baby Corn: Gently add the slit baby corn to the prepared mixture, ensuring they are well coated. Let them sit aside for about 10 minutes to absorb the flavors.
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Pre-cooking the Baby Corn: Heat a heavy-bottomed pan over medium heat. Add the coated baby corn and sauté for 2 minutes on one side. Flip and cook for an additional 2 minutes, allowing the garlic and spices to cook through. Remove from heat and set aside to cool.
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Making the Potato Cigars: In another bowl, combine the mashed potato, ginger-chili paste, corn flour, chopped coriander leaves, and a pinch of salt. Mix until you achieve a smooth consistency. To prevent the mixture from sticking, apply a little oil to your palms. Take a portion of the potato mixture, roughly the size of a small lemon, and roll it into a cylindrical shape, then flatten it slightly.
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Assembling the Cigars: Place a piece of the blanched baby corn in the center of the flattened potato mixture. Carefully wrap the potato around the corn, forming a cigar shape. Repeat this process until all the baby corn and potato mixture are used.
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Frying the Cigars: Heat sunflower oil in a kadai (wok) over medium heat for deep frying. While the oil heats up, roll each cigar in the roasted breadcrumbs to ensure a uniform coating. You can lightly oil the cigars before coating them with breadcrumbs to help them adhere better.
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Deep Frying: Fry the baby corn cigars in batches until they turn golden brown and crispy. Once done, transfer them to a kitchen towel to drain any excess oil.
Serving Suggestions
These crispy baby corn cigars are a perfect match for an array of dips, such as a creamy Cottage Cheese Dip with Pepper and Olives or a refreshing Tzatziki sauce. Serve them warm to fully appreciate their delightful textures and flavors. Enjoy your culinary creation as a standout appetizer at your next gathering!
Indulge in these delicious Baby Corn Cigars, which are not only a treat for the taste buds but also a fantastic way to impress your family and friends with your culinary skills. Happy cooking!
