Baby Corn Cigars

Baby Corn Cigars are my family favorite rain day or match day snack. Soft, spicy, cheesy and with a surprise crunch coming up from hidden baby corn makes these cigars stand out. These will make a perfect party appetizer and these will be the best iftar snack. As IPL is going on, these will be a perfect IPL snack too. Do give these a try!

Though I make these often, I never got a chance to take pictures as they vanish super-fast. Today I got a special request from a friend who has recently moved to USA from here to share this recipe of baby corn cigars, as she was going to attend a potluck in her neighborhood.

Tips To Make Perfect Baby Corn Cigars

• Always use a 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 sogging of bread.
• If the bread is hard, steam the bread slices in microwave or on pan for 20 seconds.
• I used smoky tikka mayo to spread inside of 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 perfect evening snack to go with coffee or tea. These make yummy after school snack and best party appetizer. 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 recipes, steamed bread slice is layered with 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…Baby Corn Cigars are ready. Do follow these step by step recipe instructions and make these easy and yummy cigars today. 

Ingredients Needed To Make Baby Corn Cigars

Bread Slices

Baby Corns

Chaat masala

Oregano, optional

Cheese

Tomato ketchup

Smoky Tikka Mayo, optional

Step by Step Recipe of Baby Corn Cigars

• Thoroughly wash the baby corn and cut them vertically into half. Sprinkle salt and steam them for 1 minute in microwave. A
• Alternatively you can add baby corn pieces to boiling water and drain after 5 minutes. Tap them to dry.
• Sprinkle 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 microwave or on a pan until just soft and using rolling pin, roll 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 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 medium flame by turning the cigar on all sides, until it turns nice golden brown.

• Remove on to a kitchen plate lined with tissue and repeat to complete all the cigar rolls.
•  Serve hot with sauce or ketchup.
• Add love to make these baby corn cigars taste ‘Yummy’.

Yield: 6

Baby Corn Cigars

Print

Crunchy, spicy and easy to make baby corn cigars are perfect evening snack to go with chai or tea. These make yummy after school snack, best party appetizer and delicious IPL snack too.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 12 slices of Bread
• 6 Baby Corns
• ½ tbsp. Chaat masala
• ½ tbsp. Oregano
• ¾ cup grated Cheese
• Salt, to taste

FOR THE SPREAD:

• 3 tbsp. Tomato ketchup
• 3 tbsp. Smoky Tikka Mayo

FOR BINDING:

• ½ cup All-purpose flour
• 2 tbsp. Corn flour
• Pinch of Salt
• ¼ tbsp. Black pepper powder

Instructions

How to make Baby Corn Rolls
STEP 1:

1. Thoroughly wash the baby corn and cut them vertically into half. Sprinkle salt and steam them for 1 minute in microwave.
2. Alternatively you can add baby corn pieces to boiling water and drain after 5 minutes.
3. Tap them to dry. Sprinkle chaat masala and salt. Set this aside.

STEP 2:

1. Trim the edges of the bread slices. Spread them on a plate or kitchen towel for 10 minutes.
2. In the meantime, make a spread by combining tomato ketchup and smoky tikka mayo. Keep this aside.
3. 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.
4. Now steam the bread slices in microwave or on a pan until just soft and using rolling pin, roll to flatten them.

STEP 3:

1. Evenly spread a tbsp. of ketchup and mayo on the steamed bread slice and place a steamed baby corn slice at one end.
2. Top it with grated cheese and oregano.
3. Slowly roll the bread slice to look like cigar or pipe. Repeat and complete all the bread slices.

STEP 4:

1. 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.
2. Fry on medium flame by turning the cigar on all sides, until it turns nice golden brown.
3. Remove on to a kitchen plate lined with tissue and repeat to complete all the cigar rolls.
4. Serve hot with sauce or ketchup.
5. Add love to make these baby corn cigars taste ‘Yummy’.

Notes

Lubna's Serving Suggestions

As I said, these baby corn cigars are the best party snack. You can serve these with tea or coffee or any fruit drink.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 617mgCarbohydrates: 49gFiber: 3gSugar: 7gProtein: 12g

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