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Eek ke Lollipop

Spicy veggie balls on julienned sugarcane, or sugarcane lollipops, are a truly mouth watering delight
Chef Gurdip Kohli Punj Eekh ke Lollipop Recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-20-25 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • 1 cup potatoes
  • boiled and mashed
  • ½ cup finely chopped beans
  • ½ cup finely chopped mixed bell peppers
  • ½ cup blanched and chopped baby corns
  • 2 tbsp chopped coriander
  • ½ tsp chopped ginger
  • ½ tsp salt to taste
  • black pepper powder to taste
  • 1 to 2 tbsp cornflour
  • Sugarcane juliennes
  • 1 to 2 tbsp cornflakes
  • crushed
  • oil for frying
  • For Garnish Lettuce leaves chopped
  • sweet chilli sauce

HOW TO PREPARE EEK KE LOLLIPOP

  1. 1

    Combine boiled and mashed potatoes with finely chopped carrots beans, bell peppers, baby corn, coriander, ginger, and garlic. Season with salt and black pepper powder. Add cornflour and make a dough like mixture. Make small roundels from the mixture and shape them like a lollipop. Arrange lollipops on the julienned sugarcane sticks. Spread crushed cornflakes in a plate and coat the sugarcane lollipops with it. Heat oil and deep fry the lollipops. Set aside on a tissue paper. To serve, add chopped lettuce and sweet chilli sauce to the base of shot glasses and then place the sugar cane lollipops in them.
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