Hello friends!!! I’m Manju Mittal and we are going to make crispy Cheese Cigars! Here I’ve taken 1 cup of boiled rice A lot of times when we have leftover rice, we can use that too. You just have to overcook the rice slightly so that it’s texture becomes soft and it mashes completely. We have to properly mash the boiled rice. It has to be soft just like this. 1 tablespoon of finely chopped capsicum 1 tablespoon of yellow bell peppers, finely chopped 1 tablespoon of red bell peppers, finely chopped 1 small onion, finely chopped 1 tablespoon of coriander, finely chopped. 1 or 2 green chilli, finely chopped If young children are having this dish, you may avoid the chilli. ½ teaspoon of salt. We have to mix them properly. 1 cup of grated Mozzarella cheese. We have to mix them all together. If you wish to, you may add garlic paste to this mixture, It’s optional. Chilli flakes, ¼ teaspoon it adds a lot of flavour. We must mix it properly so that everything binds together. Now I will make cigars with this. I am applying a little oil to my hands. This will allow me to make the cigars easily and the batter won’t stick in hands. We’ll make sure that these are not too thick. If you’re hosting a party then you can prepare these a day in advance very easily. Take a look If you prefer, you can make them round as well. And when you’re making them round , you have to create a little space in the centre and fill it with a little cheese in the centre and cover it with the batter and roll it one more time. As you can see, the cigar and rolls are ready. Now we have to cover them in a slurry made with flour and breadcrumbs. I have taken 2 tablespoon of flour and I’m adding water to this little by little . We don’t have to make the batter too thick. This has to be kept slightly runny. So far I have added ¼ cup of water. We have to ensure that no lumps are formed. Take a look, if you mix it properly, we can get rid of all the lumps, if formed. It is still a little thick, we can’t keep it this thick. I’ll add another teaspoon of water to this. We can continue to add little water till you achieve the desired consistency. Now when we mix it properly, it attains a perfect flowing consistency. I have taken 1 cup of breadcrumbs. When you’ll dip the cigar in the flour, it coat too much flour on it. Instead of this, what we have to do is, take the flour on palm and cover it properly from all sides. Now we’ll put in the breadcrumbs batter. See, this is covered perfectly in breadcrumbs. You can see how really soft they are when I’m picking them up, which is why we’ll keep them in the fridge, so that it becomes a little hard. And when you’ll deep fry it, it won’t break apart. And will turn out very crispy. So we need to keep it in the fridge for about 10 minutes. You can make it a day in advance and keep it in the fridge, in any airtight container. But before deep fry, you must take it out half an hour before from fridge. Otherwise, if you fry them while they are cold, there are chances of breaking them As you can see, our rolls and cigar are ready. Now I’ll keep these in the fridge for 10 minutes. While these set, We’ll make the dip to be served with the cigars. Here I’m taking one tablespoon of honey, 1 tablespoon of water. So far I have not turned on the flame. ¼ teaspoon of garlic paste. You can check out the recipe for the garlic paste in our kitchen hacks video. We have shown, how to prepare it, in that video. ¼ teaspoon of degi mirch. This will add a lovely colour. ¼ teaspoon of salt. ½ teaspoon of chilli flakes. This dip is a little hot but very tasty. Now I’ll turn the gas on and cook this a little bit. We’ll cook it for a minute or two. This ‘Honey Chilli Sauce’ works very well and can be served with any snacks. Look at this this is cooked properly. Now we’ll take it out. Now we’ll deep fry the rolls and cigars. For this we’ll heat the oil. I have taken the rolls and cigars out of the fridge. They have been in the fridge for 10 minutes and become firm. Now they’ll be easy to deep fry. If you heat the oil on a very high flame and the oil becomes too hot, anything that is fried in it will take on colour very quickly but will not cook from the inside, just changes the colour from outside As you can see, I can feel the heat on my palm. I will now turn down the heat to slow flame. Now, I’ll tap the cigars a bit. So that they loose the extra breadcrumbs on them. Now we’ll add them slowly to the hot oil. Now, I will turn the flame back on high because when I added the cigars, it dropped the temperature of the oil and the oil turns slightly cool. I have added cigars in hot oil. Now the cigars will cook easily. When they take on a little colour then we will turn them. If you turn them while they are still cold they will break. For now you don’t have to do anything just wait till the colour changes. We must not add a lot at once to the oil because whatever you are frying needs space in the wok. If they don’t get enough space, they may break. Take a look, now we are going to turn it a little bit, so that it becomes crispy from all sides. They’ve become really soft because of the cheese. Now we don’t have to turn it over and over as the cheese is melting and due to it’s softness, they may break. You have to cook it on high flame now. Take a look, the cheese is melting now. As you can see, these are absolutely ready. I will switch off the gas. We will take them out on the kitchen towel. And now we’ll serve them! Here I have taken some shot glasses. We’ll take some of the sauce/dip we made earlier and pour this in each glasses And in it, now we’ll put the cigars! If you liked this recipe, please ‘like’ this video and do subscribe to our channel!