Eekh 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

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 EEKH KE LOLLIPOP

  1. 1

    Combine boiled and mashed potatoes with finely chopped carrots beans, bell peppers, baby corn, coriander, ginger, and garlic.
  2. 2

    Season with salt and black pepper powder.
  3. 3

    Add cornflour and make a dough like mixture.
  4. 4

    Make small roundels from the mixture and shape them like a lollipop.
  5. 5

    Arrange lollipops on the julienned sugarcane sticks.
  6. 6

    Spread crushed cornflakes in a plate and coat the sugarcane lollipops with it.
  7. 7

    Heat oil and deep fry the lollipops.
  8. 8

    Set aside on a tissue paper.
  9. 9

    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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Gurdip Kohli Punj

Chef

Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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