Garlic and Herbed Baby Corn Samosa Cigars

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Lately I have been getting a lot of requests from my readers to post some different and unique snacks recipes. Therefore, thought of coming up with some delish starters that you can make and serve during tea time or as party appetizers.

For me, the most loved Indian tea time snack happens to be the ever popular Punjabi Aloo Samosa and talking about the continental recipes, I am a great fan of Italian cuisine; the aroma of dried herbs, garlic, basil and cheese is simply to die for. Well, what if we do a fusion of these two beautiful flavours/techniques? Thought over it for a couple of days and suddenly this idea of trying out these "Garlic & Herbed Baby Corn Samosa Cigars" popped in my mind. So, one may ask, why I call them Samosa Cigars? That is because the crust covering the baby corns inside is made using the same technique that we use to make the samosas. The only difference is, it is flavored with some fresh garlic, some chopped basil and a bit of dry Italian seasoning, lending it that beautiful taste every time you bite in. Overall the recipe is very simple and easy, but, just a little time consuming as you need to roll out the dough, cut into strips and then wrap it around the baby corns in a spiral fashion just like the Egyptian mummies. If you too are a fan of Italian flavors, I am sure you are just gonna love this recipe. Do try and let me know in comments how it turned out!!     




Garlic and Herbed Baby Corn Samosa Cigars



INGREDIENTS









Garlic and Herbed Baby Corn Samosa Cigars






Garlic and Herbed Baby Corn Samosa Cigars




METHOD

  • In a bowl, combine flour, salt, black pepper powder, fresh chopped basil, Minced garlic, Italian herbs and chili flakes. Mix them nicely.
  • Add in the olive oil and rub in the flour using your hands until it resembles a bread crumb texture. Take a portion of flour and hold it in your fist. If it holds the shape, the flour has been shortened to the right consistency.
  • Now, using a little chilled water at a time, knead the mixture into a tight dough.
  • Cover with a damp cloth and rest for 20 minutes.
  • Divide the dough into 3 equal size portions.
  • Taking one portion at a time, roll out into a thin disc about 2 to 3 mm thickness.
  • Cut the disc into 1 cm thick strips.
  • Dip your index finger in some water and dab it over a strip. Take this strip and start rolling on a babycorn in a spiraled fashion. Repeat until all the babycorns are covered with the strips.
  • Rest these babycorns in the refrigerator for 10 minutes.
  • In the meanwhile, bring some oil to heat up in a kadhai. Once the oil is hot, lower the heat.
  • Slide in the baby corns gently in the oil. Let them fry on low heat, flipping in between.
  • Once they start acquiring some color, turn the heat to medium so that they get a nice golden brown color on all sides. Keep flipping them at intervals so that all are evenly browned.  
  • Dish them out on an absorbent paper and serve hot with some tomato ketchup on side.

PRO-TIP - Frying on low heat is the key to getting crispy and flaky babycorn cigars. If fried on high heat, the maida would look cooked from outside but, would remain raw on the inside. Also, they won't turn out crispy.




Garlic and Herbed Baby Corn Samosa Cigars






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