Corn And Vegetable Lollypop

Ingredients list for Corn And Vegetable Lollypop

• 1/2 cup Corn Kernels
• 1 medium Carrots
• 1/4 cup Green peas
• 1 inch piece Ginger
• 2 Green chillies
• 1 large Potato
• 150 grams Yam
• 2 tablespoons Oil plus to deep fry
• to taste Salt
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Kashmiri red chilli powder
• 1 teaspoon Chaat masala
• a few Fresh coriander leaves chopped
• 2 tablespoons Cornflour/ corn starch
• 10-12 Babycorn

Method

1. Wash, drain and crush fresh corn kernels. Peel, wash and finely chop carrots. Wash, drain and crush green peas. Peel, wash and finely chop ginger.
2. Remove stems, wash and finely chop green chillies. Boil, cool, peel and mash potato. Peel, wash, boil, cool and mash yam. Heat two tablespoons of oil in a pan.
3. Add ginger, green chillies and sauté. Add chopped carrots, crushed peas and stir. Add crushed corns, salt and stir. Take potato and yam in a bowl and add the cooked carrot-corn mixture and mix.
4. Add garam masala powder, red chilli powder, chaat masala powder, salt to taste, chopped coriander leaves and mix gently. Add cornstarch and mix. Heat sufficient oil in a kadai. Take a little mixture, shape into a ball and put in the hot oil to test whether it retains its shapes or breaks.
5. If it breaks add a little more cornstarch and mix. If the baby corns are small and thin take whole or split into two vertically. Divide the prepared mixture equally and shape into balls.
6. Put a ball on top of each baby corn to make a lollipop. Sprinkle some cornstarch on it. Heat sufficient oil in a kadai and deep-fry till golden brown. Drain onto an absorbent paper and serve hot with a chutney of your choice.

Nutrition Info