Potato Lollipop

Ingredients 

• 4 medium potatoes boiled, peeled and grated
• 1 spring onion green stalk chopped
• 1½ tablespoons Schezwan sauce
• ½ teaspoon red chilli flakes
• Salt to taste
• 1 pinch black peppercorns, crushed
• 3 tablespoons cornflour
• Oil to deep fry + for greasing
• Tomato ketchup to serve

Method

1. Take potatoes in a bowl, add spring onion green, schezwan sauce, red chilli flakes, salt, black pepper powder and 3 tablespoons cornflour and mix well.
2. Spread ¼ cup cornflour in a plate. Grease palms with oil, divide the mixture into equal portions and shape them into balls.
3. Heat sufficient oil in a kadai, roll the balls in cornflour, slide them into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
4. Arrange the fried balls on a serving platter and insert colourful toothpicks into each balls. Serve hot with tomato ketchup.