
Veg Lollipops
Ingredients
- 100 grams Cauliflower Florets (grated)
- 100 grams Cabbage (grated)
- 50 grams Carrot (grated)
- 50 grams French Beans (finely chopped)
- 4 medium-sized Potatoes (boiled and mashed)
- 1 small Onion (finely chopped)
- 2 tablespoona Rice Flour
- 1 ½ teaspoon Ginger-Garlic-Green Chilli Paste
- 1 teaspoon Coriander Seeds Powder
- ¾ teaspoon Garam Masala Powder
- ½ teaspoon Red Chilli Powder
- 1 tablespoon Fresh Coriander Leaves (chopped finely)
- Salt to taste
- 1 tablespoon Maida
- 2 tablespoons Corn Flour
- Water as needed
- Oil as needed
- 40 grams breadcrumbs
Instructions
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Heat 1 tablespoon oil in a non-stick pan on low flame.
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Add onion and sauté until they get translucent.
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Put in the ginger-garlic-green chilli paste and stir-fry for a few seconds.
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Put in the cabbage, cauliflower florets, french beans and let them cook till they turn soft.
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Season with salt, red chilli powder, garam masala powder, coriander powder and fresh coriander leaves.
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Mix it up very well.
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Add the mashed potatoes and bring them all together.
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Shut off the flame in a couple of minutes and add the rice flour.
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Let the mixture cool down to room temperature and then place it in the fridge in a tight-lidded tiffin.
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Let it cool for a minimum of 30 minutes
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This makes it firmer and easier to handle and shape.
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Meanwhile prepare a slurry by mixing the maida, corn flour, salt to taste and 1 teaspoon of oil.
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Add water little by little and make a smooth, lump-free batter.
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This slurry should be of dripping consistency.
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To deep fry the balls, heat 2 cups of oil in a thick bottom pan on low heat.
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Now, remove the vegetable mixture from the fridge and make lemon-sized balls.
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If the mixture feels moist, add more rice flour and mix well.
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Dip each ball first in the slurry and then in the breadcrumbs.
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Coat them well with the crumbs to get a crunchy exterior.
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Ready all the balls and deep fry 3 to 4 in a batch.
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Remove with a slotted spoon when golden brown all over.
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Fry the balls in batches to avoid overcrowding and for even cooking.
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Stick in toothpicks in the center of all the fried balls.
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Arrange them on a serving platter.
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Serve hot along with any dip/ sauce/ ketchup/chutney.