Ingredients
Equipment
Method
- Boil potatoes in a pressure cooker for 3–4 whistles or until soft, then peel and mash them well. Let them cool completely to room temperature.
- Finely chop or grate the vegetables (cabbage, carrots, capsicum, onion) using a chopper or knife for uniform texture.
- In a large mixing bowl, combine mashed potatoes, chopped vegetables, ginger-garlic paste, and all spices (turmeric, chili powder, cumin, garam masala, coriander, chaat masala, salt).
- Add 3 tablespoons of rice flour (or cornflour/besan) to bind the mixture. Mix thoroughly until it forms a firm, non-sticky dough. If too moist, add more flour.
- Refrigerate the mixture for 30 minutes to 2 hours to firm up and prevent breaking during frying.
- Shape the mixture into small balls or logs, then insert an ice cream stick or toothpick into the center to form a lollipop shape.
- Prepare the coating: In a bowl, mix 1 tablespoon besan with 2 tablespoons water to make a smooth batter.
- Place breadcrumbs in another bowl. Dip each lollipop first into the besan batter, then roll in breadcrumbs to coat evenly.
- Heat oil in a deep pan over medium-high heat. Test with a small piece of bread—it should sizzle and turn golden in 15 seconds.
- Fry the lollipops in batches, turning with a butter knife or slotted spoon to ensure even browning.
- Fry until golden brown and crispy, about 4–5 minutes per batch.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with tomato sauce, schezwan sauce, or chili mayo.
Notes
Safety Notes:
Always use caution when handling hot oil. Never leave unattended during frying.
Ensure the oil is hot enough before adding lollipops to prevent oil absorption and sputtering.
Let the potato mixture cool before shaping to avoid burns and ensure better handling.
Substitutions: Use cornflour or besan instead of rice flour for binding.
Replace breadcrumbs with crushed cornflakes, rava, or oats for a different texture.
Use plant-based milk or water in the batter for vegan versions.
Substitute paneer (in some recipes) with extra potatoes or tofu for a vegan option.
Storage: Store cooled lollipops in an airtight container at room temperature for up to 24 hours.
For longer storage, freeze in a single layer for up to 1 month. Reheat in an air fryer or oven at 180°C (350°F) for 5–7 minutes until crispy.
Pro Tips: Chill the mixture before shaping to prevent it from falling apart during frying.
Use a vegetable chopper for finely chopping veggies to ensure even cooking and texture.
Fry in small batches to maintain oil temperature and achieve a crisp exterior.
For a healthier version, air fry at 180°C (350°F) for 12–15 minutes, flipping halfway through.
Ensure the oil is hot enough before adding lollipops to prevent oil absorption and sputtering.
Let the potato mixture cool before shaping to avoid burns and ensure better handling.
Substitutions: Use cornflour or besan instead of rice flour for binding.
Replace breadcrumbs with crushed cornflakes, rava, or oats for a different texture.
Use plant-based milk or water in the batter for vegan versions.
Substitute paneer (in some recipes) with extra potatoes or tofu for a vegan option.
Storage: Store cooled lollipops in an airtight container at room temperature for up to 24 hours.
For longer storage, freeze in a single layer for up to 1 month. Reheat in an air fryer or oven at 180°C (350°F) for 5–7 minutes until crispy.
Pro Tips: Chill the mixture before shaping to prevent it from falling apart during frying.
Use a vegetable chopper for finely chopping veggies to ensure even cooking and texture.
Fry in small batches to maintain oil temperature and achieve a crisp exterior.
For a healthier version, air fry at 180°C (350°F) for 12–15 minutes, flipping halfway through.