4 Ways Lollipop

Schezwan Chicken Lollipop

Servings - 2 - 3

INGREDIENTS
Chicken legs - 6
All purpose flour - 2 tablespoons
Corn flour - 2 tablespoons
Egg - 1
Ginger garlic paste - 3 tablespoons
Schezwan sauce - 3 tablespoons
Soy sauce - 2 tablespoons
Oil - for frying

PREPARATION
1. Place the chicken drumstick on a cutting board and cut flesh from the top of the joint. Scrape down the flesh to the bottom of the drumstick using a sharp knife such that the bone is clean and you have a perfect chicken lollipop. Repeat with all the drumsticks.
2. Transfer them into a bowl, add 2 tablespoons all purpose flour, 2 tablespoons corn flour, 1 egg, 3 tablespoons ginger garlic paste, 3 tablespoons schezwan sauce, 2 tablespoons soy sauce and mix all the ingredients well.
3. Marinate for 30 minutes.
4. Heat sufficient oil in a heavy skillet and Depp fry these till golden Bron and crispy.
5. Serve hot with schezwan sauce.

Veg Kurkure Lollipops

Servings - 2 - 3

INGREDIENTS
Boiled potatoes - 400 grams
Carrot - 50 grams
Bell pepper - 50 grams
Onions - 50 grams
Green beans - 40 grams
Ginger - 1 tablespoon
Boiled green peas - 50 grams
Coriander powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1/4 teaspoon
Corn flour - 30 grams
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Garam masala - 1/2 teaspoon
Bread crumbs - 25 grams
Corn flakes

PREPARATION
1. In a mixing bowl, add 400 grams boiled potatoes, 50 grams carrot, 50 grams bell pepper, 50 grams onions, 40 grams green beans, 1 tablespoon ginger, 50 grams boiled green peas, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon dry mango powder and mix well.
2. Now, add 30 grams corn flour, 1/2 teaspoon salt, 2 tablespoons coriander and 1/2 teaspoon garam masala and 25 grams bread crumbs.
3. Mix all the ingredients well.
4. Divide the mixture into equal portions and shape them into round.
5. Roll them in corn flakes.
6. Heat sufficient oil in a heavy skillet and fry till golden brown. Drain it on an absorbent paper.
7. Serve hot with ketchup.

Paneer Lollipops

Servings - 3 - 4

INGREDIENTS
Schezwan sauce - 80 grams
Ketchup - 1 tablespoon
Soy sauce - 1/2 teaspoon
Vegetable stock powder - 1/4 teaspoon
Spring onions - 2 tablespoons
Garlic - 1 teaspoon
Corn flour - 1 teaspoon
Salt - 1/2 teaspoon
Paneer fingers - 475 grams
Corn flour - for coating
Oil - for shallow fry
Ketchup
Roasted sesame seeds
Cream cheese
Spring onions

PREPARATION
1. In a mixing bowl, add 80 grams schezwan sauce, 1 tablespoon ketchup, 1/2 teaspoon soy sauce, 1/4 teaspoon vegetable stock powder, 2 tablespoons spring onions, 1 teaspoon garlic, 1 teaspoon corn flour, 1/2 teaspoon salt and mix it well.
2. Take a paneer finger and roll it in the schezwan mixture.
3. Then roll it in corn flour.
4. Heat some oil in a pan and shallow fry these till golden brown from all sides.
5. Now, prick toothpicks in paneer fingers.
6. Brush it with ketchup and then sprinkle roasted sesame seeds on it.
7. Dip it in cream cheese and sprinkle spring onions on it.
8. Serve.

Veg Lollipop

Servings - 8 - 10

INGREDIENTS
(For Lollipops)
Boiled potatoes - 150 grams
Onions - 40 grams
Carrot - 30 grams
Green beans - 30 grams
Bell pepper - 30 grams
Cabbage - 30 grams
Corn flour - 25 grams
Chilli flakes - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon

(For Sauce)
Sesame oil - 2 teaspoons
Garlic paste - 1 teaspoon
Ketchup - 2 tablespoons
Soy sauce - 2 teaspoons
Chilli flakes - 1/2 teaspoon
Water - 70 milliliters

PREPARATION
1. In a mixing bowl, add all the lollipop ingredients in it and mix very well.
2. Shape into small logs like lollipops. Insert a toothpick or lollipop stick into each log.
3. Heat sufficient oil in a heavy skillet. Deep fry until golden brown. Drain it on an absorbent paper.
4. Heat 2 teaspoons sesame oil in a pan, add 1 teaspoon garlic paste and saute for a minute. Add 2 tablespoons ketchup, 2 teaspoons soy sauce, 1/2 teaspoon chilli flakes and mix well.
5. Add 70 milliliters water and cook till the sauce thickens.
6. Drizzle this sauce over prepared lollipops. Garnish with spring onions.
7. Serve hot.