Potato Lollipop

Name: Potato Lollipop
Total time: 900 s
Yield: 4 serve
Cuisine: Indian
Ingredients: Spring onion greens stalk chopped 1; 4 Medium potatoes boiled, peeled and grated; 1/2 teaspoon Red chilli flakes; 1 1/2 tablespoons Schezwan sauce; Salt to taste; 1 pinch Black peppercorns crushed; Oil for greasi to deep fry; 3 tablespo cup Cornflour; Tomato ketchup to serve

Sarita Srivastava @cook_26934677

Ranchi

#potato
#Lollipop

Sarita Srivastava @cook_26934677

Saved

Ingredients

15minutes

4 serve

Spring onion greens stalk chopped 1
4Medium potatoes boiled, peeled and grated
1/2 teaspoonRed chilli flakes
1 1/2 tablespoonsSchezwan sauce
Salt to taste
1 pinchBlack peppercorns crushed
Oil for greasi to deep fry
3 tablespo cupCornflour
Tomato ketchup to serve

Saved

Steps

15minutes

1

Take potatoes in a bowl, add spring onion green, schezwan sauce, red chilli flakes, salt, black pepper powder and 3 tbsps cornflour and mix well.Spread ¼ cup cornflour in a plate. Grease palms with oil, divide the mixture into equal portions and shape them into balls.
2

Heat sufficient oil in a kadai, roll the balls in cornflour add slide them into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
3

Arrange the fried balls on a serving platter and insert colourful toothpicks into each balls. Serve hot with tomato ketchup.