When you think of the word Lollypop, usually a tandoori chicken lollypop comes to our mind. But I wanted to do something different with chicken that’s crisp and full of flavor.
I had read a recipe online sometime back on a blog. Cant remember it totally though.
So I tried to make my own version with a rough idea from that read recipe.
250 gm Chicken Mince ( Keema)
60 gms Onion, chopped finely
40 gms Carrot , grated
1 tbsp Ginger garlic green chilli paste
Half bunch of coriander leaves , chopped
1 tbsp Cornflour
1+1/2 tbsp Thai sweet chilli sauce
1 tsp Soy sauce
¼ tsp Turmeric powder
1 tbsp Red chilli powder
Salt to taste
2 tsp cornflour mixed in 5 tbsp cold water
Crushed cornflakes to coat the lollypops
Oil for deep frying
If you are using frozen mince, thaw it compeletly and then remove all the excess liquid. If the chicken has a lot of water, the lollypops will split when fried.
After removing the excess liquid, add the onion, carrot ,spices, sauces , ginger garlic chilli paste , cornflour , coriander and salt.
Make long kebabs and put a skewer through it. Now keep these kebabs in freezer for a while for them to firm up.
Once out, dip in cornflour slurry and then roll in crushed cornflakes. You can freeze them for a few minutes again.
Deep fry on medium till the chicken is cooked through.
Serve with some Green chutney and Ketchup.
Bon Appetit !