Paneer Lollipop Spicy paneer mixture topped on babycorns and deep fried. By Sanjeev Kapoor 23 Feb 2016 in Recipes Course New Update Main Ingredients Cottage cheese, Ginger Cuisine Chinese Course Snacks and Starters Prep Time 31-40 minutes Cook time 26-30 minutes Serve Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Paneer Lollipop 250 grams Cottage cheese 1 inch piece Ginger 4-6 cloves Garlic finely chopped 2-3 Green chillies finely chopped 1 medium Onion finely chopped 1/4 bunch Fresh coriander leaves finely chopped 1/2 teaspoon Soy sauce 1/2 teaspoon White pepper powder 1/4 teaspoon MSG to taste Salt 3 medium Potatoes boiled and mashed 2 1/2 tablespoons Cornflour/ corn starch 16 Babycorns to deep fry Oil 1/4 cups Refined flour (maida) 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. Chef's Tip You can also use wooden ice cream stick instead of babycorn cobs. Nutrition Info Calories 1839 Carbohydrates 195.3 Protein 71.9 Fat 85.9 #Babycorns #Cornflour/ corn starch #Ginger #MSG #Oil #Refined flour (maida) #Salt #Soy sauce #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article