Name: Veg Lollipops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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Veg Lollipops

Veg Lollipop is an Indo-Chinese party snack. It can also be called as finger food. It combines a number of vegetables with a base flavour of garlic and ginger that gives it a Chinese style taste. As it uses many vegetables, the unique point of this recipe is that one can incorporate any vegetable of choice. Potato is the major ingredient as it is also the binding agent and cabbage is the second most important addition as it gives these lollipops their unique taste and flavour. One can then go ahead and add cauliflower, french beans, carrots, peas, beetroots etc. Lastly, the crunchy exterior is what makes it even more irresistible.

Course Snacks

Cuisine Indo-Chinese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 25 Lollipops

Calories 15 kcal

Author Anju Bhagnari

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

Heat 1 tablespoon oil in a non-stick pan on low flame.
Add onion and sauté until they get translucent.
Put in the ginger-garlic-green chilli paste and stir-fry for a few seconds.
Put in the cabbage, cauliflower florets, french beans and let them cook till they turn soft.
Season with salt, red chilli powder, garam masala powder, coriander powder and fresh coriander leaves.
Mix it up very well.
Add the mashed potatoes and bring them all together.
Shut off the flame in a couple of minutes and add the rice flour.
Let the mixture cool down to room temperature and then place it in the fridge in a tight-lidded tiffin.
Let it cool for a minimum of 30 minutes
This makes it firmer and easier to handle and shape.
Meanwhile prepare a slurry by mixing the maida, corn flour, salt to taste and 1 teaspoon of oil.
Add water little by little and make a smooth, lump-free batter.
This slurry should be of dripping consistency.
To deep fry the balls, heat 2 cups of oil in a thick bottom pan on low heat.
Now, remove the vegetable mixture from the fridge and make lemon-sized balls.
If the mixture feels moist, add more rice flour and mix well.
Dip each ball first in the slurry and then in the breadcrumbs.
Coat them well with the crumbs to get a crunchy exterior.
Ready all the balls and deep fry 3 to 4 in a batch.
Remove with a slotted spoon when golden brown all over.
Fry the balls in batches to avoid overcrowding and for even cooking.
Stick in toothpicks in the center of all the fried balls.
Arrange them on a serving platter.
Serve hot along with any dip/ sauce/ ketchup/chutney.