POTATO LOLLIPOP

By quality food products

Boiled potato

2 - 3

Onions, finely chopped

¼ cup

Coriander leaves, finely chopped

2-3 tbsp

Green chilli, chopped

2

Red chilli powder

¼ tsp

Chaat masala

1 tsp

Lemon juice

1 tsp

Maida

2 tbsp

Cornstarch

1 tsp

Bread crumbs

1/2 Cup

Chilli flakes

1 tsp

Oil

As needed

Salt

to taste

  • Pre time

    30 MIN

  • serves

    5

  • difficulty

    Easy

  • Boiled potato : 2 - 3
  • Onions, finely chopped : ¼ cup
  • Coriander leaves, finely chopped : 2-3 tbsp
  • Green chilli, chopped : 2
  • Red chilli powder : ¼ tsp
  • Chaat masala : 1 tsp
  • Lemon juice : 1 tsp
  • Maida : 2 tbsp
  • Cornstarch : 1 tsp
  • Bread crumbs : 1/2 Cup
  • Chilli flakes : 1 tsp
  • Oil : As needed
  • Salt : to taste
  • Mash the boiled potatoes in a mixing bowl,
  • Add finely chopped onion, green chilli, and coriander leaves.
  • Add salt, red chilli powder, chaat masala and lemon juice.
  • Mix well and make a firm dough.
  • Grease palms with oil and take the potato mixture in your hands.
  • Make small balls using all the potato mixture.
  • Keep it aside.
  • In a bowl, add maida, cornflour and salt. Make slurry by mixing it well.
  • Make sure that the batter is not too runny or too thick.
  • In another plate and add breadcrumbs and chilli flakes.
  • Mix well and keep it aside.
  • Assemble potato balls, maida solution and breadcrumbs mix.
  • Dip the potato balls one by one in the maida slurry.
  • Coat the balls properly from all the sides.
  • Once coated, roll them in the bread crumb mix.
  • Place a frying pan and pour the oil to fry the lollipop. Heat the oil medium hot.
  • Now add the potato balls one by one into the pan and fry them on low medium flame.
  • Deep-fry for two to three minutes on low medium heat, or until crisp and golden brown.
  • Drain these lollipops onto a paper tissue.
  • Insert a toothpick OR an icecream stick into each ball.
  • Serve with tomato ketchup or mayonnaise.