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Vegetable cheese lollypop is made from a mixture of a variety of vegetables of your choice and cottage cheese or paneer which is wrapped around a cheese cube inserted in an ice cream stick. It is then coated in a slurry and bread crumbs and fried in cooking oil to a perfect golden-brown color. Continue reading my recipe to learn the steps to make crispy vegetable cheese lollypops at home.

Table of Contents

KEY TAKEAWAYS

Vegetable cheese lollypops are one of the favorite snack items among vegetarians.
If you do not want to fry all the lollypops immediately, store them in an airtight sealed container in your fridge.

Serve them hot alongside a mixed sauce of mayonnaise and tomato ketchup, tomato sauce, chili sauce, mint chutney, coriander chutney, yogurt dip, or fresh salad.
Vegetable cheese lollypops taste spicy, juicy, sweet and savory.
The similar dishes are chicken cheese lollypops, egg lollypops, mutton lollypops, fish lollypops, and paneer lollypops.

The Ingredients:

3 pieces potato (medium size, boiled, peeled, and mashed or grated)

60 gram cottage cheese or paneer (grated)
2 tbsp cooking oil
½ tsp ginger (finely chopped)
4 tbsp onion (finely chopped)
3 tbsp Fresh green capsicum (finely chopped)
2 tbsp green peas
2 tbsp carrot (finely chopped)
1 tbsp corn
2 pieces green chilies (finely chopped)
1 tsp salt
½ tsp red chili powder
¼ tsp turmeric powder
1 tsp oregano
1 tsp red chili flakes
1.5 tbsp pizza sauce
½ tsp chaat masala powder
4 tbsp bread crumbs

To make the lollypops:

2 cubes cheese (each cut into two equal halves)
4 pieces ice cream sticks

To make the slurry:

3 tbsp refined wheat flour (Maida)
3 tbsp corn flour
½ tsp salt
¼ tsp black pepper powder
½ cup water

For coating the lollypops:

1 cup fresh breadcrumbs

For deep frying the lollypops:

An adequate amount cooking oil

I tasted these lollypops on a weekday afternoon when nothing was going right. I wanted to take a break desperately and went to the nearby café and ordered for it randomly along with a hit cup of strong coffee. I was dumbfounded when it arrived and I took my first bite. It tasted like confidence.

I asked the cook for his secret. He said, “You need to own it.” That line stayed with me. The first time I tried the dish I was hesitant and the result showed it. Now, I make it with confidence with music blaring and sleeves rolled. It always works. This recipe has become my “reset button” when I need to reclaim a bad day.

How to Make Vegetable Cheese Lollypop? (Step by Step Guide with Images)

Step 1: Boil three medium-sized potatoes. Peel them and mash or grate them in a bowl. Also, grate 60 gms of fresh cottage cheese or paneer in it. Keep the bowl aside.

Step 2: Now, take 2 tbsp of cooking oil in a frying pan. When hot, add ½ tsp of finely chopped fresh ginger along with 4 tbsp of finely chopped onions, 3 tbsp of finely chopped fresh green capsicum, 2 tbsp of fresh green peas, 2 tbsp of finely chopped fresh carrots, 1 tbsp of corn and 2 tbsp of finely chopped fresh green chilies. Fry them slightly.

Step 3: Add the fried vegetables to the bowl containing the mashed potatoes and grated cottage cheese. Now add 1 tsp of salt, ½ tsp of red chili powder, ¼ tsp of turmeric powder, 1 tsp of oregano, 1 tsp of red chili flakes, 1.5 tbsp of pizza sauce, ½ tsp of chaat masala powder, and 4 tbsp of bread crumbs. Mix them nicely.

(Pro tip: Add more bread crumbs if the paste is too soft).

Step 4: Now take 2 cheese cubes. Cut each into two halves. Insert an ice cream stick in each.

(Pro tip: You can use wooden skewers in place of ice cream sticks).

Step 5: Now, take a little vegetable mixture in your hand. Place the cheese lollypop in the middle. Wrap the mixture all around it to give the right shape. Keep them aside when done.

Step 6: Now, in another bowl. Make the slurry with 3 tbsp of refined wheat flour (maida), 3 tbsp of corn flour, ½ tsp of salt, and ¼ tsp of black pepper powder. Mix these dry ingredients first and then add about ½ cup of water gradually to make the slurry.

(Pro tip: The consistency of the slurry should be good enough to coat the lollypops. It should not be too runny or too thick).

Step 7: Take one cup of bread crumbs on a plate, preferably fresh and homemade. However, you can use readymade store-bought bread crumbs as well. Keep it beside the bowl containing the slurry.

Step 8: Coat each lollypop nicely with the slurry first. Then coat it with bread crumbs evenly from all sides.

(Pro tip: You may double coat the lollypops with slurry and bread crumbs if you want additional crispiness).

Step 9: Repeat the process to coat all the lollypops. Keep them aside to set.

(Pro tip: You may refrigerate the lollypops for half an hour. This will set the bread crumbs properly to prevent them from separating while frying).

Step 10: Take an adequate amount of cooking oil in a kadai. Heat it nicely and fry the lollypops on a low to medium flame, flipping them occasionally, until they turn golden brown in color. Remove them and put on a tissue paper to absorb the excess oil.