Blanch the baby corn for 2-3 minutes in hot water, then immediately transfer to ice water.

Slit the blanched baby corn longitudinally into two.

Boil the potatoes and mash them well.

In a mixing bowl, combine red chili powder, pizza seasoning, garlic paste, salt, and vinegar.

Mix well and drizzle with olive oil.

Coat the slit baby corn with the prepared mixture and let it sit for 10 minutes.

Cook the coated baby corn on medium heat for 2 minutes per side, until the garlic paste and spices are cooked.

Remove from heat and let it cool.

In another pan, combine mashed potato, ginger paste, green chili paste, cornflour, coriander leaves, and salt.

Mix well to combine.

Apply some oil to your palms to prevent sticking.

Take a small amount of the potato mixture, roll it cylindrically, and flatten it.

Place the blanched and split baby corn in the center and cover it completely with the potato mixture to form a cigar shape.

Repeat until all baby corn and potato mixture are used.

Heat oil in a Kadai (wok) for deep frying.

Roll the cigars one by one in breadcrumbs, ensuring they are coated evenly.

Deep fry the baby corn cigars in batches until golden brown.

Place the fried cigars on a kitchen towel to drain excess oil.

Serve with dips like Cottage Cheese Dip or Tzatziki.