Potato Lollipops Recipes

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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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

I'm Mageswari, and as a content writer, I specialize in creating content for food blogs. I have always been passionate about food, from trying out new recipes to exploring different cuisines from around the world.

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