Baby Corn Cigars are one of my family’s absolute favorite snacks, especially on a rainy day or when we’re all gathered around watching a match. They’re soft, spicy, cheesy, and that hidden crunch from the baby corn inside always brings a little surprise in every bite. I love serving these as a party appetizer, and they’ve also been a hit during iftar. And now with the IPL season in full swing, these cigars have become our go-to match snack. Trust me, once you try them, you’ll keep making them again and again!

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What Are Baby Corn Cigars?

If you love a cosy evening snack, these are for you. They pair perfectly with a hot cup of tea or coffee.
They make a yummy after-school treat and an easy party appetizer. I cook them often during Ramadan — they vanish the moment I set them on the table at iftar.

This recipe is kid-friendly and simple. You can do the prep ahead and fry just before serving. That saves time and keeps them crisp. My little secret twist is Smoky Tikka Mayo. I’m obsessed with it right now — it gives a smoky, spicy lift to every bite.

How they’re made — in a nutshell: steamed bread slices get a generous spread of mayo and ketchup. Then I pile on lightly steamed baby corn, grated cheese, oregano and a pinch of chaat masala. Roll them up, dip into a batter made with cornflour and all-purpose flour, and deep-fry until golden. Soft, cheesy, with a delightful crunch hiding inside — pure comfort.

Follow the step-by-step recipe below and try these out today. I promise they’ll be a hit at your next iftar, party, or match-day gathering.

Kid-Friendly Cigar Rolls

These cheesy, crunchy, and slightly spicy baby corn cigars are always a big hit with lil’M and her friends. I still remember, years back when I first moved to Chennai, I would carry homemade snacks for the kids during their evening playtime. The moment I opened a box of bhel puri or these baby corn cigars, it would be gone in no time — not a crumb left behind!

What I love most is that these cigars aren’t just loved by kids; even the mommies eagerly reach out for them. They’ve always been one of those snacks that disappear too quickly for me to ever click a picture. By the time I’d think of pulling out my camera, the plate would already be empty.

Today, though, I finally sat down to share the recipe. A dear friend, who recently moved to the USA, asked me for it. She wanted to take these baby corn cigars to a potluck in her neighborhood. That little nudge gave me the perfect reason to write it down for all of you too.

Ingredients Needed To Make Baby Corn Cigars

• Bread Slices: Use white or whole wheat bread, but make sure they are a day old. Slightly firm bread rolls better without tearing. If your slices feel dry, just steam them for a few seconds to soften.
• Baby Corns: Lightly steam them so they stay crunchy but soft enough to bite into. Make sure they’re completely cooled before rolling them inside the bread.
• Chaat Masala: This adds that tangy, chatpata flavor which kids and adults both love. You can also sprinkle a little black salt or peri-peri seasoning if you like.
• Oregano (optional): Gives a light herby flavor. Skip if you don’t have it, the cigars will still taste amazing.
• Cheese: Any grated cheese works here — mozzarella for stretch, cheddar for sharpness, or even a mix of both.
• Tomato Ketchup: Balances the spice and adds sweetness. A must for kids!
• Smoky Tikka Mayo (optional): My favorite twist! It gives a smoky, spicy flavor that makes these cigars irresistible. But plain mayo or chili sauce works just as well.

Tips To Make Perfect Baby Corn Cigars

• Use day-old bread: Slightly stale bread works best because it holds shape better and doesn’t tear easily.
• Steam the baby corn in advance: Let it cool down completely before using. Warm baby corn can make the bread soggy.
• Check the temperature: Always place baby corn at room temperature — never hot.
• Soften hard bread: If your bread feels dry, just steam the slices in the microwave or on a hot pan for 15–20 seconds to make them pliable.
• Play with spreads: I love using smoky tikka mayo for a spicy twist, but you can keep it simple with plain mayo or even go tangy with chili-tomato sauce.

More Baby Corn Recipes To Try – Baby Corn Pepper Fry, Baby Corn Satay, Baby Corn & Capsicum Stir Fry, Capsicum Baby Corn Masala

FAQ About Baby Corn Cigar Rolls

Q. Which bread is good for making cigar rolls?
I usually use soft white bread because it rolls easily and gives a crisp outer layer when fried. But you can also use whole wheat or multigrain bread if you prefer a healthier option. Just make sure the slices are fresh enough to roll without cracking.

Q. Can I prepare baby corn cigars ahead of time?
Yes, you can! The trick is to do the prep in stages. Roll the bread with the filling and keep the cigars ready, but don’t dip them in the flour-cornflour batter yet. Store the rolled cigars in an airtight box in the fridge for 3–4 hours. When you’re ready to serve, dip them in the batter and fry fresh. This way they stay crisp and don’t turn soggy.

Q. Can I bake these instead of frying?
Absolutely. Brush the rolls with oil and bake them at 180°C (350°F) until golden and crispy. The texture will be slightly different but still tasty.

Q. What dips go well with baby corn cigars?
They pair beautifully with mint chutney, schezwan sauce, mayo-ketchup mix, or even cheesy dips.

Q. Can I make these without baby corn?
Yes, you can swap baby corn with paneer sticks, boiled potato fingers, or even mixed veggies for a different version.

Step-By-Step Recipe of Baby Corn Cigars | Rolls

• Thoroughly wash the baby corn and cut them vertically into half. Sprinkle salt and steam them for 1 minute in microwave.
• 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.