Fried Babycorn Cigars

Fried Babycorn Cigars

From   Tea Time

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indian

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


  • 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


  • 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.