Veg Lollipop Recipe

Veg lollipop recipe with step by step pics. These 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.

The veggies that I use for this recipe are potatoes, cabbage, carrots, capsicum and onion (or spring onions). You can add other vegetables like broccoli, French beans, cauliflower, etc. or just make it with a combination of 1 or 2 vegetables too. This recipe is a good way to use leftover veggies to make a delicious party snack.

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 lollipop and can be easily halved or doubled or tripled. Veg lollipop 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 green chutney or peri peri sauce or tomato sauce or cilantro chutney.

Explore More Party Snacks:

• Cheese balls
• Falafel recipe
• Vegetable chop
• Hara bhara kabab
• Vegetable pakora

How to make Veg Lollipop

Preparation:

1. Rinse and take 2 medium potatoes in a 2 litre stovetop pressure cooker. Add water just about covering the potatoes.

In the below 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, then only 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 them cool completely at room temperature.

Making veg lollipop 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 of 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 (gram flour).

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 lollipop

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

10. Add 2 tablespoons of 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 they 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 lollipop.

25. Place on kitchen paper towels to absorb extra oil.

26. Fry the remaining veg lollipop in the same way in batches.

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 sauce or mint chutney or coriander chutney.

This Veg Lollipop Recipe post from the archives first published in November 2017 has been republished and updated on January 2023.