Potato Lollipop Recipe

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Potato Lollipop - SK Khazana Recipe

• Medium potatoes boiled, peeled and grated 4

• Spring onion greens stalk chopped 1

• Schezwan sauce 1 1/2 tablespoons

• Red chilli flakes 1/2 teaspoon

• Salt to taste

• Black peppercorns crushed 1 pinch

• Cornflour 3 tablespo cup

• Oil for greasi to deep fry

• Tomato ketchup to serve

Method

Step 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.

Step 2

Spread ¼ cup cornflour in a plate. Grease palms with oil, divide the mixture into equal portions and shape them into balls.

Step 3

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.

Step 4

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