Crispy Kids Snack Veg Lollipop Veg Lollipop at Home Restaurant style Veg Lollipop

Ingredients

• 1 ½ tbsp Oil
• 1 inch Ginger (peeled & finely chopped) Ginger
• 6-7 French beans, chopped
• ¼ cup Sweet corn, chopped, corn kernels
• 1 large Carrot, chopped, Carrot
• Salt to taste
• 2 tbsp Schezwan sauce sauce
• ⅓ cup Soya granules
• 2-3 tbsp Water
• 6-7 large Potatoes (boiled & peeled)
• 1 tbsp Schezwan sauce sauce
• 1 tbsp Tender Coriander stem, finely chopped
• 2 cup Refined flour
• ½ cup Cornflour, cornflour
• Salt to taste
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tbsp Schezwan sauce sauce
• 1 tsp Ginger Garlic paste, optional
• Water as required
• Oil for frying
• Refined flour (for coating)
• Coriander sprig, coriander leaves

Steps

1. In a wok, add oil, once it’s hot, add ginger and sauté it for a minute.
2. Add french beans, sweet corn, carrot, salt to taste, and sauté it for a while on high flame.
3. Add schezwan sauce and mix it well. Add soya granules, water and cook it for 2-3 minutes on high flame.
4. Add potatoes, schezwan sauce, tender coriander stems, mash it well and cook for 4-5 minutes on high flame.
5. Transfer it to a tray and keep it aside to cool at room temperature.
6. Take a spoonful of mixture, insert an ice cream stick and give it a lollipop shape or any desired shape.
7. Keep it aside for further use.
8. In a bowl, add refined flour, cornflour, salt to taste, degi red chili powder, schezwan sauce, ginger garlic paste, water and make a thick smooth batter.
9. Keep it aside for further use.
10. In a tray, add refined flour, place prepared lollipops and dry coat it well.
11. Dip the lollipops in prepared slurry and drop it in hot oil. Fry it for 4-5 minutes until crispy.
12. Transfer it to a serving dish and garnish it with coriander sprig.
13. Serve hot with schezwan sauce.