Beetroot Lollipops

                                                                       


As far as I'm concerned, beetroot is a wonderful vegetable to me. I love beetroot and I mostly eat it raw as salads. When I was a kid (I still think I'm young at heart :-)) this was a magic veggie which would turn my tongue pink!!!! My obsession hasn't gone even now. Love mixing it with a yoghurt dressing. Wanna know a little secret from my kitchen?? Well sometimes I just squeeze the juice of red beetroot to the dish that calls for a nice red color.


                     Additionally beetroot is a natural detoxifier and excellent blood purifier. Beetroot is also rich in iron and it also contains manganese which plays an important role for the formation of interferon that is a potent anticancer substance. Beet's color is red because of the betanin pigment found in beat.


But enough of health jargons, today I'm posting beetroot lollipops which is a great evening snack.

                                                             


Serves: 12-14 lollipops, Preparation time: 30 minutes


Ingredients:
2 Beetroots and 1/2 for lollipop sticks
2 big Potatoes (boiled)
1 tsp grated Ginger
2 tbsp chopped Coriander
1 tsp Red chilli powder
1 tsp Garam masala
1/2 cup boiled Green peas
2 chopped Green chillies
2 tsp Black pepper powder
2 tsp Coriander powder
1 tsp Cumin powder
1 tbsp All-purpose flour (maida)
Salt according to taste


For outer crepe: 
3 tbsp Cornflour
Water
2/3 cup Bread crumbs 


Oil for frying


Method:
For lollipop sticks peel and wash the 1/2 beetroot and then slice in thick sticks shape. Keep it aside.
Peel and wash the remaining beetroots and pressure cook it with little salt. After 2 whistles, turn off the gas and after cooling down drain out the water. Now grate boiled potatoes and beetroot. In a large bowl mix all dry ingredients (mentioned above) with these vegetables.


Now take small portion of the mixture into your palm, flatten it and put a beetroot stick in the center of the mixture. Give it a nice round shape until a lollipop shape is formed. Mix cornflour in 1/4 cup of water to make a smooth paste. Now dip the lollipops in this liquid mixture and roll them with the breadcrumbs evenly. Now dip these in frying pan, until the color of the outer part turns medium brown but does not burn. Cook the lollipops evenly for 4-5 minutes. Serve hot with tomato ketchup or Coriander chutney.


User comments & tips:

• Make sure the oil is pretty hot, otherwise the lollipops will break.
• You can make these without the beetroot sticks also. You can always change the shape of these cutlets as per your desired shape.                          
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