Veg lollipop recipe with step-by-step pics. These veg lollipop are crispy fried balls made with combine vegetable filling. Within the Indo Chinese language delicacies, there are two sorts of vegetarian lollipops. One is made with cauliflower and the second is made with combine veggies. On this put up I’m sharing the combination vegetable model.
These veg lollipop are too good and disappear in regardless of of time. Veg lollipops make for an excellent vegetarian appetizer or a starter snack at get collectively and events. You’ll be able to serve them with any dip or sauce or chutney.
The veggies that I exploit for this recipe are potatoes, cabbage, carrots, capsicum and onion (or spring onions). You’ll be able to add different greens like broccoli, French beans, cauliflower, and many others. or simply make it with a mixture of 1 or 2 greens too. This recipe is an efficient means to make use of leftover veggies to make a scrumptious get together snack.
This veg lollipop has extra Indian tastes and flavors as I’ve used extra of Indian spices. The quantity of spices could be at all times added much less or extra as per your preferences.
I’ve crumb coated the lollipop balls, however you may fry them immediately in oil with out crumb coating. For coating I’ve used besan batter (gram flour batter) and breadcrumbs.
This recipe makes for 15 veg lollipop and could be simply halved or doubled or tripled. Veg lollipop are deep fried, however you may also air fry or bake them.
You’ll be able to serve veg lollipop scorching with any dip or chutney or sauce of your selection like mint chutney or inexperienced chutney or peri peri sauce or tomato sauce or cilantro chutney.
Step-by-Step Information
The way to make Veg Lollipop
Preparation:
1. Rinse and take 2 medium potatoes in a 2 litre stovetop stress cooker. Add water nearly masking the potatoes.
Within the under pic you see many potatoes, however I used them for an additional recipe and saved 2 potatoes for making this veg lollipop recipe.
2. Stress prepare dinner for 3 to 4 whistles on a medium flame. When the stress settles down by itself, then solely take away the lid.
Take away the boiled potatoes and allow them to turn out to be heat. Potatoes needs to be drained properly.
3. As soon as heat then peel and mash them very properly with a fork. Maintain the mashed potatoes apart and allow them to cool utterly at room temperature.
Making veg lollipop combination
4. Now grate or finely chop the veggies. You will have ⅓ cup finely chopped cabbage, ¼ cup grated carrots or finely chopped carrots, 3 tablespoons finely chopped capsicum and three tablespoons finely chopped onions or spring onions.
I used a vegetable chopper to finely chop the veggies. Do chop them finely. add the chopped veggies to the mashed potatoes. Other than the veggies I’ve used, you may also use french beans, broccoli and cauliflower.
5. Add ½ teaspoon ginger-garlic paste, ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri purple chilli powder, ¼ black pepper powder (optionally available), ¼ teaspoon cumin powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder and ½ teaspoon chaat masala.
You can even add some soy sauce or Schezwan sauce or purple chilli sauce if you would like.
6. Additionally add salt as required. Add 3 tablespoons of rice flour. Rice flour is added to bind the vegetable combination.
You can even add 4 tablespoons rice flour. As a substitute of rice flour you may also use corn starch or besan (gram flour).
7. Combine all the things very properly and refrigerate the combination for half-hour. In case the combination seems to be pasty or too moist and free, then add 1 to 2 tablespoons extra of the rice flour. Combine properly. Then cowl and refrigerate veg lollipop combination for 1 to 2 hours.
8. Then make small balls from the combination. Don’t make massive balls as then it does turn out to be tough to fry them. For ease of frying, make small balls. Maintain apart. Do verify the style of the combination and add extra salt and spice powders if required.
Crumb coating veg lollipop
9. In a small bowl take 1 tablespoon besan (gram flour).
10. Add 2 tablespoons of water. Combine to a easy batter with out lumps.
11. Take ½ cup bread crumbs in a plate. You can even take rava or crushed corn flakes or crushed oats or sesame seeds.
12. Now take every ball and dip within the besan batter. Coat it properly with the batter.
13. Now place the ball on the breadcrumbs.
14. Coat it evenly with the breadcrumbs.
15. Do the crumb coating with all of the veggie balls.
Frying vegetable lollipop
16. Warmth oil for deep frying in a kadai or pan. When the oil turns into medium scorching, gently place the ball in it.
17. Add the variety of balls as relying on the capability of the kadai. The oil must be scorching or else veg lollipops soak up extra oil and also can break in oil.
18. Start to fry the veg lollipops.
19. When turning over use a butter knife. Its simpler to show with a butter knife than with a slotted spoon.
20. Fry until the bottom flip crisp and a light-weight golden after which flip over every ball.
21. Proceed to fry and switch over every veg lollipop as required to make sure even frying.
22. Fry until they’re crisp and golden.
23. With a slotted spoon take away the balls that are fried properly.
24. Drain the additional oil from the spoon whereas eradicating the veg lollipop.
25. Place on kitchen paper towels to soak up additional oil.
26. Fry the remaining veg lollipop in the identical means in batches.
27. Now place a toothpick within the heart of every vegetable ball.
28. Organize the veg lollipops on a tray or platter and Serve veg lollipop scorching with any dip or chutney or sauce of your selection like schezwan sauce or purple chilli chutney or tomato sauce or mint chutney or coriander chutney.
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Veg Lollipop
Vegetable lollipop are crispy fried balls made with combine vegetable filling. veg lollipops make for a tasty vegetarian appetizer or a starter snack at get collectively and events.
Prep Time 25 minutes
Prepare dinner Time 20 minutes
Complete Time 45 minutes
for making veg lollipop combination
for crumb coating veg lollipop
Stop your display from going darkish whereas making the recipe
boiling potatoes for veg lollipop recipe
Rinse and take 2 medium potatoes in a 2 litre stress cooker. Add water nearly masking the potatoes.
Stress prepare dinner for 3 to 4 whistles on medium flame. When the stress settles down by itself, take away the lid. Take away the boiled potatoes and allow them to turn out to be heat. Potatoes needs to be drained properly.
As soon as heat then peel and mash them very properly with a fork. Maintain the mashed potatoes apart and let it cool utterly at room temperature.
making veg lollipop combination
Now grate or finely chop the veggies. i used a vegetable chopper to finely chop the veggies. Do chop them finely.
Add the chopped veggies to the mashed potatoes. French beans, broccoli and cauliflower can be added.
Add all of the spice powders (talked about above) and likewise add salt as per style
You can even add some soy sauce or schezwan sauce or purple chilli sauce if you would like.
Add 3 tablespoons rice flour. Rice flour is added to bind the vegetable combination. As a substitute of rice flour you may also use corn starch or besan. You can even add 4 tablespoons rice flour.
Combine all the things very properly and refrigerate the combination for half-hour. In case the combination seems to be pasty or too moist and free, then add 1 to 2 tablespoons extra of the rice flour. Then combine properly and refrigerate the combination for 1 to 2 hours.
Then make small balls from the combination. Don’t make massive balls as then it does turn out to be tough to fry them. For ease of frying, make small balls. Maintain apart. do verify the style of the combination and add extra salt and spice powders if required.
crumb coating veg lollipop
In a small bowl take 1 tablespoon besan (gram flour).
Add 2 tablespoons water. Combine to a easy batter with out lumps.
Take ½ cup bread crumbs in a plate. You can even take rava or crushed corn flakes or crushed oats or white sesame seeds.
Now take every ball and dip within the gram flour batter. Coat it properly with the batter.
Now place the ball on the breadcrumbs. coat it evenly with the breadcrumbs. do the crumb coating with all of the veggie balls.
frying veg lollipop
Warmth oil for deep frying in a kadai or pan. When the oil turns into medium scorching, gently place the ball in it.
Add the variety of balls as relying on the capability of the kadai. The oil must be scorching or else veg lollipops soak up extra oil and also can break in oil.
Start to fry the veg lollipops.
When turning over use a butter knife. Its simpler to show with a butter knife than with a slotted spoon.
Fry until the bottom turns crisp and a light-weight golden after which flip over every ball.
Proceed to fry and switch over every veg lollipop as required to make sure even frying.
Fry until they’re crisp and golden.
With a slotted spoon take away the balls that are fried properly.
Place on kitchen paper towels.
Fry the remaining veg lollipop in the identical means.
Now place a toothpick within the heart of every vegetable ball.
Organize the veg lollipop on a tray or platter and serve scorching with any dip or chutney or sauce of your selection.
Approximate diet information is for 1 veg lollipop.
Diet Information
Veg Lollipop
Quantity Per Serving
Energy 59 Energy from Fats 18
% Day by day Worth*
Fats 2g3%
Sodium 32mg1%
Potassium 143mg4%
Carbohydrates 8g3%
Fiber 1g4%
Protein 1g2%
Vitamin A 375IU8%
Vitamin C 5.6mg7%
Calcium 16mg2%
Iron 1.2mg7%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
This Veg Lollipop Recipe put up from the archives first revealed in November 2017 has been republished and up to date on January 2023.
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