Spicy paneer mixture topped on babycorns and deep fried.
Ingredients:
•Paneer (cottage cheese) 250 grams
•Ginger,finely chopped 1 inch piece
•Garlic,finely chopped 4-6 cloves
•Green chillies,finely chopped 2-3
•Onion ,finely chopped 1 medium
•Fresh coriander leaves,finely chopped 1/4 bunch
•Soy sauce 1/2 tablespoon
•White pepper powder 1/2 teaspoon
•MSG 1/4 teaspoon
•Salt to taste
•Potatoes,boiled and mashed 3 medium
•Cornflour/ corn starch 2 1/2 tablespoons
•Babycorns 16
•Oil to deep fry
•Refined flour (maida) 1/4 cup
Method:
Grate paneer and mash well. Add ginger, garlic, green chillies, onion, coriander leaves, soy sauce, white pepper powder, MSG, salt, potatoes and cornflour to the mashed paneer and mix thoroughly. 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. Press the paneer ball lightly between your palms to secure it firmly on the babycorn. 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. Drain on absorbent paper and serve hot with Sichuan sauce.
Tips:
You can also use wooden ice cream stick instead of babycorn cobs.
Ingredients:
•Paneer (cottage cheese) 250 grams
•Ginger,finely chopped 1 inch piece
•Garlic,finely chopped 4-6 cloves
•Green chillies,finely chopped 2-3
•Onion ,finely chopped 1 medium
•Fresh coriander leaves,finely chopped 1/4 bunch
•Soy sauce 1/2 tablespoon
•White pepper powder 1/2 teaspoon
•MSG 1/4 teaspoon
•Salt to taste
•Potatoes,boiled and mashed 3 medium
•Cornflour/ corn starch 2 1/2 tablespoons
•Babycorns 16
•Oil to deep fry
•Refined flour (maida) 1/4 cup
Method:
Grate paneer and mash well. Add ginger, garlic, green chillies, onion, coriander leaves, soy sauce, white pepper powder, MSG, salt, potatoes and cornflour to the mashed paneer and mix thoroughly. 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. Press the paneer ball lightly between your palms to secure it firmly on the babycorn. 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. Drain on absorbent paper and serve hot with Sichuan sauce.
Tips:
You can also use wooden ice cream stick instead of babycorn cobs.
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