Cooking Instructions
- 1
Grate paneer and mash well. Add ginger, garlic, green chillies, onion, coriander leaves, soy sauce, white pepper powder,salt, potatoes and cornflour to the mashed paneer and mix thoroughly.
- 2
Divide the paneer mixture into sixteen equal portions. Roll each portion into a smooth ball and pierce the thicker side of a babycorn into the paneer ball.
- 3
Press the paneer ball lightly between your palms to secure it firmly on the babycorn.
- 4
Heat sufficient oil in a wok, roll the prepared lollipops in flour, shake to remove excess flour and deep-fry for three to four minutes on medium heat, or until crisp and golden brown, turning occasionally.
- 5
Drain on absorbent paper and serve hot with chilli 🌶 sauce.
- 6
You can also use wooden ice cream stick instead of babycorn cobs.
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