To prepare baby corn cigar recipe, start by blanching the baby corn. Make sure you do not overdo it. 2-3 minutes in hot water and immediate transfer to ice water will do just fine.

Slit baby corn longitudinally into two.

Boil the potatoes and mash them well with a masher.

Take a mixing bowl, add red chili and pizza seasoning, garlic paste, salt and then the vinegar. Mix.

Drizzle olive oil and give a nice mix. Add slit baby corn, coat them well with the prepared mixture. Keep aside for 10 minutes.

Add coated baby corn onto a heavy bottomed pan and let it cook on medium heat for 2 minutes. Flip and cook for further 2 minutes such that garlic paste and other spices are well cooked.

Remove from heat and let it cool.

In another pan, add mashed potato, 1-1/2 tablespoon ginger chili paste, cornflour, coriander leaves and salt and mix them well to combine.

Apply some oil to your palms such that the mixture doesn’t get too much sticky. Take some mashed potato mixture about the size of a small lemon between your palms, roll it out cylindrically and flatten it. Keep the blanched and split baby corn in the center and cover it completely with potato mixture. This appears cigar-shaped at this stage.

Repeat rolling out baby corn cigars similarly until you use up all baby corn and potato mixture.

Keep a Kadai on medium heat and add oil for deep frying.

While the oil is heated, roll cigars one by one in breadcrumbs and ensure it get coated from everywhere. (You can also oil the cigars a bit to make the breadcrumbs stick nicely)

Deep fry the baby corn cigars in batches till golden brown and place on kitchen towel to drain excess oil.

These baby corn cigars goes well with dips like Cottage Cheese Dip Recipe with Pepper and Olives or Tzatziki.