Description
Veg Lollipop is a crispy, deep-fried Indian snack made with a mix of finely chopped vegetables, mashed potatoes, and aromatic spices, shaped into round balls and served on sticks. These fun and flavorful vegetable lollipops are perfect for parties, appetizers, or as a kid-friendly snack. Pair them with schezwan sauce or chutney for an irresistible treat that’s crunchy on the outside and soft inside.
Ingredients
- 1 cup finely chopped or grated mixed vegetables (cabbage, carrot, capsicum, beans)
- 2 medium potatoes, boiled and mashed
- 2 tbsp corn flour
- 2 tbsp all-purpose flour
- 1 tsp ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt, to taste
- Black pepper, to taste
- 1/4 cup bread crumbs (plus extra for coating, if needed)
- Oil, for deep frying
- Lollipop sticks or skewers
Instructions
- Heat a little oil in a pan and sauté ginger-garlic paste and green chili until fragrant.
- Add chopped vegetables and cook for 3–4 minutes until slightly softened. Let cool.
- In a bowl, combine the sautéed veggies with mashed potatoes, corn flour, all-purpose flour, red chili powder, garam masala, salt, pepper, and breadcrumbs.
- Mix into a smooth, firm dough. Add more breadcrumbs if too sticky.
- Shape into small balls.
- Heat oil in a pan and deep fry the balls on medium heat until golden brown and crispy. Drain on paper towels.
- Once slightly cooled, insert lollipop sticks or skewers.
- Serve hot with chutney, ketchup, or schezwan sauce.
Notes
- For extra crispiness, coat the balls in a flour slurry and roll in breadcrumbs before frying.
- Add grated cheese or paneer for a richer flavor.
- To bake, brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Store raw shaped lollipops in the freezer and fry or bake straight from frozen.
- Great with sweet chili sauce, schezwan, or green chutney.
