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Also check some monsoon snacks ..
** green chutney
Ingredients
It's very hot here @Chennai from morning, suddenly climates changes by 2'o clock when i was preparing this lollipop's for #FoodieMondayBloghop fb group #249th #monsoonmunchies theme. Suddenly rain started and i finished my potato lollipops too, hubby telling what a perfect time to have this lollipop's, i am also craving to have this, thought to take one pic quickly and started eating & enjoy rain. Suddenly power gone 😅. We both never compromise in eating while its raining, luckily natural lighting at backyard saved me. Hubby having his part of potato lollipops backside and i took some quick clicks, this is today's my potato lollipop backside story 😍.
Coming to our theme, Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week #249 theme is hosted by talented chef Archana di, i really like her way of writing. You can get complete detailed information about recipes. She stay at Goa, you can check many traditional, authentic and fusion recipes in her blog. Bookmarked her recent spaghetti with green olives & lemon, Chocolate dessert hummus, and i liked homemade spicy salted caramel popcorn a lot. Do check her space surely you will love it and will learn many things. This week Archana di suggested to prepare monsoon recipes, i thought to prepare this easy potato lollipops for theme. Waiting for all my blogger friend recipes..
Potato Lollipop
Preparation time - 15 minutes
cook Time : 15 minutes
Serves :15
Category : Chaat / Snack
Recipe Cuisine: Indian
Main ingredients : Potato
Author : Aruna SarasChandra
Ingredients
Potatoes - 3(normal size)
onion - 1 (finely chopped)
ginger - grated ( 1 inch)
coriander leaves -1 tsp
salt as per taste
red chili powder - 3/4 tsp(adjust as per taste)
roasted cumin powder - 1/2 tsp
coriander powder - 1/2 tsp
pepper powder - 1 pinch (optional)
chaat masala - 1/4 tsp
lemon juice - 1 tsp ( i did not added, as it is not available right now)
bread crumbs - 1 cup
corn flour - 4 to 5 tsp(adjust)
oil - to deep fry
tooth picks - according to number of potato balls you prepared
Instructions
1) Wash potatoes and boil in pressure cooker for only 1 whistle, let the pressure come down.
2) peel potato skin after cooling and finely grate it in a bowl. Add finely chopped onion, ginger, coriander leaves.
3) Add all the spices in the above potato mixture .
4) To this add 1 tsp of cornflour, if you feel your potato dough too smooth add 2 tsp of corn flour. Also add 1/2 portion of bread crumbs to it and mix everything well. Remember dough should not be too smooth, then only you will get crispy potato balls.
5) Meanwhile prepare corn flour slurry, take 2 tsp of corn flour add some water and prepare not too thick or thin paste and keep it aside. Also keep oil to heat on low flames.
6)Apply some oil to your hands, pinch some dough and prepare small lemon size balls and keep it aside.
8) check oil heat and drop potato balls in it, fry it in medium flames. When it start changing color take it into plate. Repeat the process for remaining balls.
Our potato balls are ready to serve
you can serve as it is or serve it as lollipops by inserting tooth picks in it. Serve hot with some ketchup of your choice or it also goes well with green chutney. 
Tips
** First point to remember is do not boil potatoes for more whistles (or) do not overcook potatoes. It will make your dough smooth, sticky and that lead to soggy potato balls when fried.
** As lemon is not available in my pantry, i did not added. Add lemon juice if available.
** You can also add garam masala and can also skip spices if not available.
** Apply oil to your hands while molding potato balls.
** If cornflour not available add maida. You can also add besan but it will give potato bonda taste.
** If you feel your dough too smooth, keep it in refrigerator for 30 minutes. Dough will become hard.
** You can also double coat in bread crumbs, if you feel ur potato balls are so sticky.
** If you are potato balls are smooth it will break while frying it or it will become smooth after cooking.
** If potato balls do not change shape after coating bread crumbs then it is perfect otherwise double coat it. Just dip crumbs coated potato balls again in corn flour slurry and then in
bread crumbs.** Do not over fry potato balls, they burn quickly, just take it out when it changing color.
** If your potato balls are smooth then you will get smooth potato balls instead of crispy.
** You can serve as it is or you can insert picks in it.
** You can store bread crumbs coated potato balls in freezer for more than 15 days, if we store it in air tight zip lock covers.
** You you are planning to serve it in parties, then keep bread crumbs coated potato balls in refrigerator, and fry before serving and enjoy it.
Hope these tips are helps you to get perfect crispy potato lollipops, also check some other snack recipes by just clicking the link below pic.. Also do not forgot to subscribe my youtube channel Vasus vegkitchen and press bell icon to get new recipe notifications.
Hope you like this crispy and tasty potato lollipops. Give it a try and drop your comments in inbox.
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ArunaSaraschandra :)
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