Baby Corn Cigars
My family’s favorite rainy day or game day snack is Baby Corn Cigars. Soft, spicy, cheesy, and with a surprise crunch coming up from hidden baby corn, these cigars stand out. These will make the perfect party appetizer and will be the best iftar snack. As IPL is going on, these will be a perfect IPL snack too. Do give these a try!
Kid Friendly Cigar Rolls
These cheesy, crunchy, and spicy cigars are a hit with Lil’ M’s friends. Years back, when I first came to Chennai, I used to carry homemade snacks along with me for the kids’ evening play time. Whenever I take bhel puri or these baby corn cigars, Indian restaurants in Markham, the box will get empty in no time. These cigars are not only loved by kids; they are mommies’ favorites too.
Though I make these often, I never get a chance to take pictures as they vanish super-fast. Today I got a special request from a friend who has recently moved to the USA from here to share this recipe for baby corn cigars, as she was going to attend a potluck in her neighborhood.
Tips to Make Perfect Baby Corn Cigars
Always use day-old bread.
Steam the baby corn ahead and leave to cool completely.
Place the baby corn only when it reaches room temperature to avoid sogginess of the bread.
If the bread is hard, steam the bread slices in the microwave or on the pan for 20 seconds.
I used smoky tikka mayo to spread inside the bread. You can use plain mayo or chili-tomato sauce too.
Which bread is good for making cigar rolls?
I used white bread in making these bread cigar rolls. But you can use whole wheat or multigrain bread too.
What are “baby corn cigars”?
Baby corn cigars are the perfect evening snack to go with coffee or tea. These make yummy after school snack and the best party appetizers. I make these often during Ramadan for Iftar time.
This kid- friendly recipe is easy, and you can also do the preparations ahead and fry them just before serving to save time. The spicy twist in the recipe is Smoky Tikka Mayo, which is my current favorite.
In this recipe, steamed bread slices are layered with a generous spread of mayo and ketchup. Then it is topped with crunchy and lightly steamed baby corn, grated cheese, oregano, and chaat masala. rolled and dipped in paste made with corn flour and all-purpose flour. deep fried and tada. The Baby corn cigars are ready. Do follow these step by step recipe instructions and make these easy and yummy cigars today.
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Step by Step Recipe of Baby Corn Cigars
Thoroughly wash the baby corn and cut them vertically into halves. Sprinkle salt and steam them for 1 minute in the microwave.
Alternatively, you can add baby corn pieces to boiling water and drain after 5 minutes. Tap them to dry.
Sprinkle with chaat masala and salt. Set this aside.
Trim the edges of the bread slices. Spread them on a plate or kitchen towel for 10 minutes.
In the meantime, make a spread by combining tomato ketchup and smoky tikka mayo. Keep this aside.
In another bowl, combine all purpose flour, corn flour, salt, and pepper powder with very little water and make a thick paste. Set this aside.
Now steam the bread slices in the microwave or on a pan until just soft and, using a rolling pin, roll them to flatten them.
Evenly spread a tbsp.
Of ketchup and mayo on the steamed bread slice and place a steamed baby corn slice at one end. Top it with grated cheese and oregano.
Slowly roll the bread slice to look like a cigar or pipe. Repeat and complete all the bread slices.
Now heat enough oil for deep frying and carefully dip one by one cigar roll in the all-purpose and corn flour mixture and start frying.
Fry on a medium flame by turning the cigar on all sides until it turns a nice golden brown.
Remove on to a kitchen plate lined with tissue and repeat to complete all the cigar rolls.
Serve it hot with sauce or ketchup.
Add love to make these baby corn cigars taste better.
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