Ingredients:
2 Beetroots and
1/2 for lollipop sticks
2 big Potatoes (boiled)
1 tsp grated Ginger
2 tbsp chopped Coriander
1 tsp Red chilli powder
1 tsp Garam masala
1/2 cup boiled Green peas
2 chopped Green chillies
2 tsp Black pepper powder
2 tsp Coriander powder
1 tsp Cumin powder
1 tbsp All-purpose flour (maida)
Salt according to taste
For outer crepe:
3 tbsp Cornflour,
Water
,2/3 cup Bread crumbs
,Oil for frying
Method:
For lollipop sticks peel and wash the 1/2 beetroot and then slice in thick sticks shape. Keep it aside. Peel and wash the remaining beetroots and pressure cook it with little salt. After 2 whistles, turn off the gas and after cooling down drain out the water. Now grate boiled potatoes and beetroot. In a large bowl mix all dry ingredients (mentioned above) with these vegetables. Now take small portion of the mixture into your palm, flatten it and put a beetroot stick in the center of the mixture. Give it a nice round shape until a lollipop shape is formed. Mix cornflour in 1/4 cup of water to make a smooth paste. Now dip the lollipops in this liquid mixture and roll them with the breadcrumbs evenly. Now dip these in frying pan, until the color of the outer part turns medium brown but does not burn. Cook the lollipops evenly for 4-5 minutes. Serve hot with tomato ketchup or Coriander chutney. comments & tips: Make sure the oil is pretty hot, otherwise the lollipops will break. You can make these without the beetroot sticks also. You can always change the shape of these cutlets as per your desired shape.
2 Beetroots and
1/2 for lollipop sticks
2 big Potatoes (boiled)
1 tsp grated Ginger
2 tbsp chopped Coriander
1 tsp Red chilli powder
1 tsp Garam masala
1/2 cup boiled Green peas
2 chopped Green chillies
2 tsp Black pepper powder
2 tsp Coriander powder
1 tsp Cumin powder
1 tbsp All-purpose flour (maida)
Salt according to taste
For outer crepe:
3 tbsp Cornflour,
Water
,2/3 cup Bread crumbs
,Oil for frying
Method:
For lollipop sticks peel and wash the 1/2 beetroot and then slice in thick sticks shape. Keep it aside. Peel and wash the remaining beetroots and pressure cook it with little salt. After 2 whistles, turn off the gas and after cooling down drain out the water. Now grate boiled potatoes and beetroot. In a large bowl mix all dry ingredients (mentioned above) with these vegetables. Now take small portion of the mixture into your palm, flatten it and put a beetroot stick in the center of the mixture. Give it a nice round shape until a lollipop shape is formed. Mix cornflour in 1/4 cup of water to make a smooth paste. Now dip the lollipops in this liquid mixture and roll them with the breadcrumbs evenly. Now dip these in frying pan, until the color of the outer part turns medium brown but does not burn. Cook the lollipops evenly for 4-5 minutes. Serve hot with tomato ketchup or Coriander chutney. comments & tips: Make sure the oil is pretty hot, otherwise the lollipops will break. You can make these without the beetroot sticks also. You can always change the shape of these cutlets as per your desired shape.
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