GOBI LOLLIPOP / CAULIFLOWER LOLLIPOP - VEGETABLE LOLLIPOP RECIPE

Monday, April 18, 2016

GOBI LOLLIPOP / CAULIFLOWER LOLLIPOP - VEGETABLE LOLLIPOP RECIPE

Cauliflower lollipop / gobi lollipop is a vegetable starter or snack which is very delicious with crunchy crust and  softness inside. It has a unique taste and is a great recipe  for vegetarians to enjoy as a starter or as a snack. Not used any artificial color and is done with completely healthy ingredients. It looks same like chicken lollipop and it goes well in parties as a vegetarian lollipop.  I was thinking of something new with this cauliflower / gobi my favorite veggie and very happy with this recipe. I prepared chicken lollipop and gobi lollipop for a party and it turns out well with a big hit in that party.  An ideal snack or finger food  for a get together or kids parties.  Here is the recipe i came up with showing how to make vegetable lollipop / cauliflower lollipop / gobi lollipop. 



INGREDIENTS


Cauliflower florets with long stem     -  15 nos
Gram flour / besan                                - 5 tbsp
Corn flour                                              - 3 tbsp
Rice powder                                          - 1 tbsp
Soy sauce                                              - 2 tbsp
Tomato sauce                                         - 1 tbsp
Ginger garlic paste                                -  1 tbsp
Kashmir chili powder                            - 1 tsp
Coriander powder                                  - 1 tsp
Salt
Oil


PREPARATION



  • Combine together gram flour, corn flour, rice powder, soy sauce, tomato sauce, ginger garlic paste, kashmir chili powder, coriander powder and salt in a bowl. 
  • Add less water to make a thick batter and the consistency is same like Bhaji or pakora batter. Do not make too thin batter.
  • Separate the cauliflower florets carefully along with its stem and set aside.
  • Heat oil in a wok for deep frying.
  • Once hot, make the flame to medium and dip each cauliflower florets in this thick batter and put it in the hot oil.
  • Do the same with the rest of the florets and deep fry then until crispy and golden. 
  • You can cover the stem with foil before serving.
  • Serve hot.


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