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.
You need:
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
How to:
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 !
