Vegetable Lollipop

1. 1
   prep · ~10 min

   Prepare the vegetables.

   1.Grate the cabbage finely using a box grater or food processor.

   2.Grate the carrot finely.

   3.Finely chop the bell pepper.

   4.Finely chop the spring onion whites and green parts, keeping them separate.

   5.Mince the garlic cloves, grate the ginger, and finely chop the green chilies.
2. 2
   steam · ~7 min

   Steam the grated vegetables.

   1.Combine the grated cabbage, carrot, and chopped bell pepper in a steamer-safe bowl.

   2.Steam over boiling water for 5 minutes until the vegetables soften slightly.

   3.Remove and let them cool.

   4.Squeeze out all excess water from the steamed vegetables using a clean kitchen towel.

   TIPSqueezing out the water is crucial — any moisture left will burst the lollipops in the hot oil.
3. 3
   mix · ~5 min

   Form the vegetable binding mixture.

   1.In a large mixing bowl, add the squeezed vegetables, mashed potato, chilli powder, pepper, and salt.

   2.Add the chopped spring onion whites, ginger, garlic, and green chilies.

   3.Sprinkle the all-purpose flour and corn flour over the mixture.

   4.Mix well with your hands until the mixture is firm and holds shape.

   TIPThe mashed potato acts as a glue — don't skip or reduce it.
4. 4
   prep · ~10 min

   Shape the lollipops.

   1.Grease your palms with a little oil.

   2.Take a small lemon-sized ball of the mixture.

   3.Insert an ice cream stick halfway into the center.

   4.Press the mixture firmly around the stick to form a smooth, tight ball or oval.

   5.Repeat with the remaining mixture to make 12 lollipops.

   TIPPress firmly so the ball doesn't slide off the stick while frying.
5. 5
   prep · ~15 min

   Chill the shaped lollipops.

   1.Place the shaped lollipops on a plate in a single layer.

   2.Refrigerate uncovered for 15 minutes to firm up.
6. 6
   mix · ~2 min

   Prepare the batter.

   1.In a bowl, combine the all-purpose flour, corn flour, ginger-garlic paste, red chilli powder, and salt.

   2.Add water little by little, whisking continuously to form a smooth, lump-free batter.

   3.The batter should coat the back of a spoon — not too thick, not too thin.

   TIPKeep the batter slightly runny for a thin, crispy, non-doughy coating.
7. 7
   fry · ~10 min

   Fry the vegetable lollipops.

   1.Heat oil in a deep kadai to 350°F (175°C).

   2.Hold each lollipop by the stick, dip it into the batter to coat completely, and let the excess drip off.

   3.Carefully slide the battered lollipop into the hot oil.

   4.Fry 3-4 lollipops at a time for 4-5 minutes, turning occasionally, until crisp and deep golden brown.

   5.Drain on paper towels.

   TIPDon't overcrowd the pan — it drops the oil temperature and makes the lollipops greasy.
8. 8
   serve · ~1 min

   Garnish and serve hot.

   1.Arrange the fried lollipops on a serving platter with the sticks facing outward.

   2.Sprinkle the reserved spring onion greens on top as garnish.

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