Potato Lollipops are a popular and delightful snack, especially loved by kids. They are essentially mashed potato balls skewered onto sticks, coated in a flavorful batter, and deep-fried until golden and crispy. Here’s the recipe:
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Total Time: 40-45 minutes
Ingredients:
For Potato Mixture:
- 3-4 large potatoes, boiled and mashed
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped bell peppers (red and green)
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, finely chopped
For Batter:
- 1 cup chickpea flour (besan)
- 1/2 teaspoon red chili powder
- A pinch of asafoetida (hing)
- A pinch of baking soda (optional)
- Salt to taste
- Water, as needed
Other:
- Wooden or metal sticks for skewering
- Oil for deep frying
Instructions:
- Prepare Potato Mixture:
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they become translucent.
- Add ginger-garlic paste and chopped green chilies. Sauté for a minute.
- Add chopped bell peppers and sauté for a couple of minutes until they slightly soften.
- Add mashed potatoes, red chili powder, garam masala, salt, and chopped coriander leaves. Mix everything well and cook for 2-3 minutes.
- Remove from heat and allow the mixture to cool.
- Skewer the Potato Balls:
- Take small portions of the potato mixture and shape them into balls. Insert a skewer into each ball to create the lollipop effect.
- Prepare Batter:
- In a mixing bowl, combine chickpea flour (besan), red chili powder, asafoetida (hing), baking soda (if using), and salt.
- Gradually add water to make a smooth batter. It should be thick enough to coat the back of a spoon.
- Coat and Fry:
- Heat oil in a deep frying pan or kadai over medium heat.
- Dip each potato lollipop into the batter, ensuring it’s evenly coated.
- Carefully place the coated lollipops into the hot oil and deep-fry until they turn golden brown and crispy. Fry them in batches, if necessary, to avoid overcrowding.
- Remove with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Potato lollipops are best enjoyed hot and crispy. You can serve them with ketchup or any dip of your choice.
Cook’s Tips:
- You can add finely chopped vegetables of your choice to the potato mixture for added flavor and nutrition.
- Adjust the spiciness by varying the amount of green chilies and red chili powder.
- Ensure the batter is of the right consistency; it should not be too thick or too thin.
Enjoy: These potato lollipops are not only delicious but also a fun and creative snack that’s perfect for parties, gatherings, or as an after-school treat.
