Ingredients
The following ingredients have 4 Servings
- 3 medium sized potatoes (boiled and peeled)
- 2 bread slices
- 1 teaspoon amchur powder (dried mango powder)
- 1 teaspoon chilli powder
- ½ teaspoon pepper powder
- Salt
- For batter:
- 3-5 tbsp maida (refined flour)
- 1-2 cups water (to be adjusted as required)
- For coating
- 5-6 tbsp bread crumbs
- 7 ice cream sticks
Instruction
- Make small pieces of bread slices in a wide vessel. Add mashed potatoes to this dish. Add amchur powder, chilli powder and salt. Mix well to form a firm dough.
- Make a batter with maida and water. The batter should not be too runny not too thick. It should be of the right consistency to coat the lollipops. Make a large lemon sized ball of the potato-bread dough. Insert this ball onto an icecream stick
- Tip: Making an oval shape will allow the dough to balance well onto the ice cream stick. Make all the lollipops and place these on a plate with the sticks jutting towards the outer side of the plate.
- Heat oil for frying in a small kadhai/wok, prepferably in an oval shaped one. Add oil upto half of this vessel. Dip the lollipops into the maida batter (use a conical shaped shallow cup) to coat them well. Immediately coat these lollipops with
- Tip: Place the bread crumbs in a flat plate and roll the lollipops to coat. Dip the lollipop into the oil and rest the uncoated tip of the lollipop on the edge/rim of the kadhai. Let it fry for 2-3 minutes.
- Now turn the loliipop to the other side in a similar manner, so that it gets cooked on all sides. Drain these lollipops onto a paper tissue.
