Name: Veggie Corn Lollipop recipe by Geetanjali Kolvekar Saini at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: Potatoe 1 cup; Corn kernels 1/4 cup; Green peas 1/4 cup; Carrot shredded 1/4 cup; Gingergarlic chilli paste 2tsp; oil 2 tbsp; Salt to taste; Garam masala 1 tsp; Kashmiri red chilli powder 1/2 tsp; Chaat masala 1 tsp; Fresh coriander chopped 1/2 cup; Cornflour 2 tbsp; Babycorn 10-12

Ingredients Serving: 4

Potatoe 1 cup
Corn kernels 1/4 cup
Green peas 1/4 cup
Carrot shredded 1/4 cup
Gingergarlic chilli paste 2tsp
oil 2 tbsp
Salt to taste
Garam masala 1 tsp
Kashmiri red chilli powder 1/2 tsp
Chaat masala 1 tsp
Fresh coriander chopped 1/2 cup
Cornflour 2 tbsp
Babycorn 10-12

Instructions

Crush fresh corn kernels. Peel, wash carrots and grated it. Blenched and crush green peas.Boil, cool, peel and mash potato.
Heat two tbsp of oil in a kadai and add ginger,garlic, green chillies paste and saut it.
Take all vegetables add garam masala powder, red chilli powder, chaat masala powder, salt to taste, chopped coriander leaves and mix gently. Add cornflour and mix.
Heat sufficient oil in a kadai. Take a little mixture, shape into a ball and put in the hot oil to test whether it retains its shapes or breaks. If it breaks add a little more cornstarch and mix. If the baby corns are small and thin take whole or split in.
Divide the prepared mixture equally and shape into balls. Put a ball on top of each baby corn to make a lollipop. Sprinkle some cornstarch on it.
Heat sufficient oil in a kadai and deep-fry till golden brown.
Drain onto an absorbent paper and serve hot with a chutney of your choice or with shezwan sauce.enjoy

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