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veg lollipop recipe, how to make vegetable lollipop recipe | veggie lollipops

vegetable lollipop recipe with step by step pics. veg lollipop are crispy fried balls made with mix vegetable filling. in the indo chinese cuisine, there are two types of vegetarian lollipops. one is made with cauliflower and the second one is made with mix veggies. in this post i am sharing the mix vegetable version.

these veg lollipop are too good and disappear in no matter of time. veg lollipops make for a great vegetarian appetizer or a starter snack at get together and parties. you can serve them with any dip or sauce or chutney.

this veg lollipop has more indian tastes and flavors as i have used more of indian spices. the amount of spices can be always added less or more as per your preferences. i have crumb coated the lollipop balls, but you can fry them directly in oil without crumb coating. for coating i have used besan batter (gram flour batter) and breadcrumbs.

this recipe makes for 15 veg lollipops and can be easily halved or doubled or tripled. veg lollpops are deep fried, but you can also air fry or bake them.

you can serve veg lollipop hot with any dip or chutney or sauce of your choice like mint chutney or mint coriander chutney or green chutney or peri peri sauce or tomato sauce.

if you are looking for more snacks recipes then do check veg kababveg puffsclub sandwichveg momos and veg kathi rolls recipe.

veg lollipops recipe below:

3.5 from 2 votes
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vegetable lollipop recipe
prep time
25 mins
cook time
20 mins
total time
45 mins
 

veg lollipop are crispy fried balls made with mix vegetable filling. veg lollipops make for a tasty vegetarian appetizer or a starter snack at get together and parties.

course: snacks, starter
cuisine: Indian Street Food, Indo Chinese
servings: 15 veg lollipops
calories: 59 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for making veg lollipop mixture:
  • 2 medium potatoes - boiled and mashed
  • cup finely chopped cabbage or shredded cabbage
  • ¼ cup grated carrots or finely chopped carrots
  • 3 tablespoons finely chopped capsicum
  • 3 tablespoons finely chopped onions or spring onions
  • ½ teaspoon ginger-garlic paste
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon kashmiri red chilli powder
  • ¼ teaspoon black pepper powder - optional
  • ¼ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon garam masala powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chaat masala powder
  • salt as required
for crumb coating veg lollipop:
  • 3 tablespoons rice flour
  • ½ cup bread crumbs
  • 1 tablespoon besan
  • 2 tablespoons water
other ingredient:
  • oil as required, for deep frying
how to make recipe
boiling potatoes for veg lollipop recipe:
  1. rinse and take 2 medium potatoes in a 2 litre pressure cooker. add water just about covering the potatoes.

  2. pressure cook for 3 to 4 whistles on medium flame. when the pressure settles down on its own, remove the lid. remove the boiled potatoes and let them become warm. potatoes should be drained well.

  3. once warm then peel and mash them very well with a fork. keep the mashed potatoes aside and let it cool completely at room temperature. 

making veg lollilop mixture:
  1. now grate or finely chop the veggies. i used a vegetable chopper to finely chop the veggies. do chop them finely.

  2. add the chopped veggies to the mashed potatoes. french beans, broccoli and cauliflower can also be added.

  3. add all the spice powders (mentioned above) and also add salt as per taste

  4. you can also add some soy sauce or schezwan sauce or red chilli sauce if you want.

  5. add 3 tablespoons rice flour. rice flour is added to bind the vegetable mixture. instead of rice flour you can also use corn starch or besan. you can also add 4 tablespoons rice flour.

  6. mix everything very well and refrigerate the mixture for 30 minutes. in case the mixture looks pasty or too moist and loose, then add 1 to 2 tablespoons more of the rice flour. then mix well and refrigerate the mixture for 1 to 2 hours.

  7. then make small balls from the mixture. do not make large balls as then it does become difficult to fry them. for ease of frying, make small balls. keep aside. do check the taste of the mixture and add more salt and spice powders if required.

crumb coating veg lollipops:
  1. in a small bowl take 1 tablespoon besan (gram flour).

  2. add 2 tablespoons water. mix to a smooth batter without lumps.

  3. take ½ cup bread crumbs in a plate. you can also take rava or crushed corn flakes or crushed oats or white sesame seeds. 

  4. now take each ball and dip in the gram flour batter. coat it well with the batter.

  5. now place the ball on the breadcrumbs. coat it evenly with the breadcrumbs. do the crumb coating with all the veggie balls.

frying vegetable lollipop:
  1. heat oil for deep frying in a kadai or pan. when the oil becomes medium hot, gently place the ball in it.

  2. add the number of balls as depending on the capacity of the kadai. the oil has to be hot or else veg lollipops absorb more oil and can also break in oil.

  3. begin to fry the veg lollipops.

  4. when turning over use a butter knife. its easier to turn with a butter knife than with a slotted spoon.

  5. fry till the base turns crisp and a light golden and then turn over each ball.

  6. continue to fry and turn over each veg lollipop as required to ensure even frying.

  7. fry till the veg lollipops are crisp and golden.

  8. with a slotted spoon remove the balls which are fried well.

  9. place on kitchen paper towels.

  10. fry the remaining veg lollipops in the same way. 

  11. now place a toothpick in the center of each vegetable ball.

  12. arrange the veg lollipops on a tray or platter and serve hot with any dip or chutney or sauce of your choice.

recipe notes

rough nutrition info per veg lollipop:

Nutrition Facts
vegetable lollipop recipe
Amount Per Serving
Calories 59 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 32mg 1%
Potassium 143mg 4%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Protein 1g 2%
Vitamin A 7.5%
Vitamin C 6.8%
Calcium 1.6%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make vegetable lollipops recipe:

preparation:

1. rinse and take 2 medium potatoes in a 2 litre pressure cooker. add water just about covering the potatoes. in the pic you see many potatoes, but i used them for another recipe and kept 2 potatoes for making this veg lollipop recipe.

2. pressure cook for 3 to 4 whistles on a medium flame. when the pressure settles down on its own, remove the lid. remove the boiled potatoes and let them become warm. potatoes should be drained well.

3. once warm then peel and mash them very well with a fork. keep the mashed potatoes aside and let it cool completely at room temperature.

making veg lollilop mixture:

4. now grate or finely chop the veggies. you will need ⅓ cup finely chopped cabbage, ¼ cup grated carrots or finely chopped carrots, 3 tablespoons finely chopped capsicum and 3 tablespoons finely chopped onions or spring onions. i used a vegetable chopper to finely chop the veggies. do chop them finely. add the chopped veggies to the mashed potatoes. apart from the veggies i have used, you can also use french beans, broccoli and cauliflower.

5. add ½ teaspoon ginger-garlic paste, ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ¼ black pepper powder (optional), ¼ teaspoon cumin powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder and ½ teaspoon chaat masala. you can also add some soy sauce or schezwan sauce or red chilli sauce if you want.

6. also add salt as required. add 3 tablespoons rice flour. rice flour is added to bind the vegetable mixture. you can also add 4 tablespoons rice flour. instead of rice flour you can also use corn starch or besan.

7. mix everything very well and refrigerate the mixture for 30 minutes. in case the mixture looks pasty or too moist and loose, then add 1 to 2 tablespoons more of the rice flour. mix well. then cover and refrigerate veg lollipop mixture for 1 to 2 hours.

8. then make small balls from the mixture. do not make large balls as then it does become difficult to fry them. for ease of frying, make small balls. keep aside. do check the taste of the mixture and add more salt and spice powders if required.

crumb coating veg lollipops:

9. in a small bowl take 1 tablespoon besan (gram flour).

10. add 2 tablespoons water. mix to a smooth batter without lumps.

11. take ½ cup bread crumbs in a plate. you can also take rava or crushed corn flakes or crushed oats or sesame seeds.

12. now take each ball and dip in the besan batter. coat it well with the batter.

13. now place the ball on the breadcrumbs.

14. coat it evenly with the breadcrumbs.

15. do the crumb coating with all the veggie balls.

frying vegetable lollipop:

16. heat oil for deep frying in a kadai or pan. when the oil becomes medium hot, gently place the ball in it.

17. add the number of balls as depending on the capacity of the kadai. the oil has to be hot or else veg lollipops absorb more oil and can also break in oil.

18. begin to fry the veg lollipops.

19. when turning over use a butter knife. its easier to turn with a butter knife than with a slotted spoon.

20. fry till the base turn crisp and a light golden and then turn over each ball.

21. continue to fry and turn over each veg lollipop as required to ensure even frying.

22. fry till the veg lollipops are crisp and golden.

23. with a slotted spoon remove the balls which are fried well.

24. drain the extra oil from the spoon while removing the veg lollilops.

25. place on kitchen paper towels.

26. fry the remaining veg lollipops in the same way.

27. now place a toothpick in the center of each vegetable ball.

28. arrange the veg lollipops on a tray or platter and serve veg lollipop hot with any dip or chutney or sauce of your choice like schezwan sauce or red chilli chutney or tomato ketchup or mint chutney or coriander chutney.

 




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