Step 1

Rinse and take 2 medium potatoes in a 2 litre pressure cooker. Add water just about covering the potatoes.

Step 2

Pressure cook for 3 to 4 whistles on medium flame. When the pressure settles down on its own, remove the lid. Remove the boiled potatoes and let them become warm. Potatoes should be drained well.

Step 3

Once warm then peel and mash them very well with a fork. Keep the mashed potatoes aside and let it cool completely at room temperature.

Step 4

Now grate or finely chop the veggies. i used a vegetable chopper to finely chop the veggies. Do chop them finely.

Step 5

Add the chopped veggies to the mashed potatoes. French beans, broccoli and cauliflower can also be added.

Step 6

Add all the spice powders (mentioned above) and also add salt as per taste

Step 7

You can also add some soy sauce or schezwan sauce or red chilli sauce if you want.

Step 8

Add 3 tablespoons rice flour. Rice flour is added to bind the vegetable mixture. Instead of rice flour you can also use corn starch or besan. You can also add 4 tablespoons rice flour.

Step 9

Mix everything very well and refrigerate the mixture for 30 minutes. In case the mixture looks pasty or too moist and loose, then add 1 to 2 tablespoons more of the rice flour. Then mix well and refrigerate the mixture for 1 to 2 hours.

Step 10

Then make small balls from the mixture. Do not make large balls as then it does become difficult to fry them. For ease of frying, make small balls. Keep aside. do check the taste of the mixture and add more salt and spice powders if required.

Step 11

In a small bowl take 1 tablespoon besan (gram flour).

Step 12

Add 2 tablespoons water. Mix to a smooth batter without lumps.

Step 13

Take ½ cup bread crumbs in a plate. You can also take rava or crushed corn flakes or crushed oats or white sesame seeds.

Step 14

Now take each ball and dip in the gram flour batter. Coat it well with the batter.

Step 15

Now place the ball on the breadcrumbs. coat it evenly with the breadcrumbs. do the crumb coating with all the veggie balls.

Step 16

Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, gently place the ball in it.

Step 17

Add the number of balls as depending on the capacity of the kadai. The oil has to be hot or else veg lollipops absorb more oil and can also break in oil.

Step 18

Begin to fry the veg lollipops.

Step 19

When turning over use a butter knife. Its easier to turn with a butter knife than with a slotted spoon.

Step 20

Fry till the base turns crisp and a light golden and then turn over each ball.

Step 21

Continue to fry and turn over each veg lollipop as required to ensure even frying.

Step 22

Fry till they are crisp and golden.

Step 23

With a slotted spoon remove the balls which are fried well.

Step 24

Place on kitchen paper towels.

Step 25

Fry the remaining veg lollipop in the same way.

Step 26

Now place a toothpick in the center of each vegetable ball.

Step 27

Arrange the veg lollipop on a tray or platter and serve hot with any dip or chutney or sauce of your choice.