Paneer babycorn lollipop Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated paneer, boiled and mashed babycorn, finely chopped onions, green chilies, ginger-garlic paste, coriander leaves, and spices.
• STEP 2.Shape the mixture into small lollipop shapes and refrigerate for 15-20 minutes.
• STEP 3.In a separate bowl, mix breadcrumbs, cornflour, salt, and pepper.
• STEP 4.Dip each lollipop into the breadcrumb mixture, ensuring it is coated evenly.
• STEP 5.Heat oil in a deep pan and deep-fry the lollipops until golden and crispy.
• STEP 6.Remove from the oil and drain on a kitchen towel to remove excess oil.
• STEP 7.Serve hot with a tangy dip of your choice.

Cooking Tips

• Make sure to squeeze out any excess water from the grated paneer and mashed babycorn to prevent the mixture from becoming too wet.
• Refrigerating the lollipop shapes before frying helps them hold their shape better.
• You can also bake the lollipops in a preheated oven at 180°C for 15-20 minutes for a healthier version.

Storage and Serving

• Paneer Babycorn Lollipops are best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 180°C and bake the lollipops for 10-12 minutes until heated through.
• Serve with a tangy dip or chutney of your choice.