When we think of lollipops as a starter, it is usually the chicken version that comes to mind. However, celebrity chef and MasterChef India judge Ranveer Brar has come up with a vegetarian alternative for the dish, which he shared on Instagram on November 13.
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The recipe needs a prep time of about 10 minutes and a cooking time of around 20 minutes. The detailed steps to prepare the dish are presented as follows.
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Ingredients for crispy veg lollipops
For potato mixture
- 1½ tbsp oil
- 1 inch ginger, peeled and finely chopped
- 6-7 French beans, chopped
- ¼ cup sweet corn, chopped
- 1 large carrot, chopped
- Salt to taste
- 2 tbsp schezwan sauce
- ⅓ cup soya granules
- 2-3 tbsp water
- 6-7 large potatoes, boiled and peeled
- 1 tbsp schezwan sauce
- 1 tbsp tender coriander stem, finely chopped
For slurry
- 2 cups refined flour
- ½ cup cornflour
- Salt to taste
- 1 tsp degi red chilli powder
- ½ tbsp schezwan sauce
- 1 tsp ginger-garlic paste, optional
- Water as required
Other ingredients
- Oil for frying
- Refined flour (for coating)
For garnish
- Coriander sprig
Method of preparation
For potato mixture
- In a wok, add oil; once it’s hot, add ginger and sauté it for a minute.
- Add French beans, sweet corn, carrot, salt to taste, and sauté for a while on high flame.
- Add schezwan sauce and mix it well. Add soya granules, water and cook for two to three minutes on high flame.
- Add potatoes, more schezwan sauce, tender coriander stems, mash it well and cook for four to five minutes on high flame.
- Transfer it to a tray and keep it aside to cool at room temperature.
- Take a spoonful of the mixture, insert an ice cream stick and give it a lollipop shape or any desired shape.
- Keep it aside for further use.
For slurry
- In a bowl, add refined flour, cornflour, salt to taste, degi red chilli powder, schezwan sauce, ginger-garlic paste, water and make a thick, smooth batter.
- Keep it aside for further use.
For frying
- In a tray, add refined flour, place the prepared lollipops and dry-coat them well.
- Dip the lollipops in the prepared slurry and drop them in hot oil one at a time. Fry them for four to five minutes until crispy.
- Transfer them to a serving dish and garnish with coriander sprig.
- Serve hot with schezwan sauce.
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Ingredients for crispy veg lollipops
For potato mixture
- 1½ tbsp oil
- 1 inch ginger, peeled and finely chopped
- 6-7 French beans, chopped
- ¼ cup sweet corn, chopped
- 1 large carrot, chopped
- Salt to taste
- 2 tbsp schezwan sauce
- ⅓ cup soya granules
- 2-3 tbsp water
- 6-7 large potatoes, boiled and peeled
- 1 tbsp schezwan sauce
- 1 tbsp tender coriander stem, finely chopped
For slurry
- 2 cups refined flour
- ½ cup cornflour
- Salt to taste
- 1 tsp degi red chilli powder
- ½ tbsp schezwan sauce
- 1 tsp ginger-garlic paste, optional
- Water as required
Other ingredients
- Oil for frying
- Refined flour (for coating)
For garnish
- Coriander sprig
Method of preparation
For potato mixture
- In a wok, add oil; once it’s hot, add ginger and sauté it for a minute.
- Add French beans, sweet corn, carrot, salt to taste, and sauté for a while on high flame.
- Add schezwan sauce and mix it well. Add soya granules, water and cook for two to three minutes on high flame.
- Add potatoes, more schezwan sauce, tender coriander stems, mash it well and cook for four to five minutes on high flame.
- Transfer it to a tray and keep it aside to cool at room temperature.
- Take a spoonful of the mixture, insert an ice cream stick and give it a lollipop shape or any desired shape.
- Keep it aside for further use.
For slurry
- In a bowl, add refined flour, cornflour, salt to taste, degi red chilli powder, schezwan sauce, ginger-garlic paste, water and make a thick, smooth batter.
- Keep it aside for further use.
For frying
- In a tray, add refined flour, place the prepared lollipops and dry-coat them well.
- Dip the lollipops in the prepared slurry and drop them in hot oil one at a time. Fry them for four to five minutes until crispy.
- Transfer them to a serving dish and garnish with coriander sprig.
- Serve hot with schezwan sauce.
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Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
This article is for informational purposes only.
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