Egg Lollipop
Boiled eggs wrapped in a spiced potato coating, crumbed, and fried until crisp outside and soft in the middle. This fun Indian snack works beautifully with mint chutney or ketchup and is great for sharing.
For 4 servings
- boil · ~10 min
Boil and peel the eggs.
Cook the eggs in boiling water until hard-boiled, about 10 minutes. Cool them, peel them, and keep aside.
- mix · ~4 min
Make the potato coating.
1.Add mashed potato, onion, green chili, ginger, coriander leaves, garam masala, red chili powder, cumin powder, chaat masala, and salt to a bowl.2.Mix well until the potato mixture holds together.3.Divide the mixture into 4 equal portions. - assemble · ~7 min
Wrap the eggs.
1.Take one portion of potato mixture and flatten it in your palm.2.Place one boiled egg in the center and wrap the potato mixture around it evenly.3.Repeat with the remaining eggs.4.Insert one ice cream stick into each coated egg from the bottom. - mix · ~1 min
Make the coating slurry.
Mix cornflour and water in a small bowl to make a smooth, thick slurry without lumps.
- assemble · ~3 min
Crumb the lollipops.
1.Dip each wrapped egg into the cornflour slurry.2.Roll it in bread crumbs until fully coated.3.Press lightly so the crumbs stick well on all sides. - fry · ~7 min
Fry the egg lollipops.
Heat oil for deep frying over medium heat. Fry 1 or 2 lollipops at a time until crisp and golden brown all over, then lift them out and drain briefly.
TIPKeep the oil at medium heat so the coating turns crisp without breaking or browning too fast. - serve
Serve the egg lollipops hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the boiled eggs fully before wrapping, or the potato layer can loosen and crack.
- 2If the potato mixture feels sticky, chill it for 10 to 15 minutes before shaping.
- 3Keep the potato coating even all around so the lollipops fry at the same rate.
- 4Press the bread crumbs firmly after coating to prevent bare patches during frying.
- 5Fry only 1 or 2 at a time so the oil temperature stays steady and the crust stays crisp.
- 6Insert the sticks gently after wrapping; pushing too hard can split the potato coating.
- 7For make-ahead prep, shape and crumb the lollipops, then refrigerate and fry just before serving.
Adapt it for your goals.
Air-fryer
Brush or spray the crumbed lollipops with oil and air-fry until golden for a lighter version with less deep frying.
cheesyCheesy
Add a thin layer of grated cheese around the egg before sealing with potato for a richer, melty center.
spicierSpicier
Increase green chili and red chili powder for a hotter snack that pairs especially well with mint chutney.
no onionNo-onion
Skip the onion for a smoother potato coating and a version suitable when you want a simpler filling.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs add satisfying protein, making this snack more filling than a plain potato cutlet.
Herb and Spice Boost
Ginger, green chili, coriander, cumin, and garam masala bring flavour without needing heavy creamy ingredients.
Energy-Supporting Carbs
Potatoes provide carbohydrates that make these lollipops hearty and useful as a substantial snack.
Frequently asked questions
This usually happens if the potato mixture is too soft, the coating is uneven, or the oil is too hot. Chill the shaped lollipops briefly and fry on medium heat.
