Crispy Baby Corn Lollipop Recipe / Spring Rolls
Crispy Baby Corn Cheese Lollipops Recipe is a delicious party appetizer, where chatpata baby corn is wrapped in strips of dough and baked in the oven. Serve with any dip of your choice at your next party and your guests will absolutely love them.
Crispy Baby Corn Lollipop Recipe/ Spring Rolls, is a crunchy baby corn appetizer that is marinated with Indian masalas, wrapped with a dough made of cheese and flour, baked and served with a sprinkle of chaat masala.
Crispy Baby Corn Lollipop is something that your family would absolutely love on a rainy evening. It makes a great appetizer for any kind of party. This could also be served as a side along with any main dish or serve it as an after school snack to kids.
If you like this recipe, you can also try our other Baby Corn Recipes for your house parties:
20 Baby Corn Lollipops
- 10 Baby corn
- 1 Lemon , juiced
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1 teaspoon Chaat Masala Powder
- Salt , to taste For the spring roll dough
- 2 tablespoons Herb Butter
- 1/2 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour (Maida)
- Salt , to taste
- Water , as required for the dough
- Milk , as required,for coating the crust
- Chaat Masala Powder , to sprinkle
- Kalonji (Onion Nigella Seeds) , to sprinkle To make the maida paste
- 2 tablespoons All Purpose Flour (Maida)
- 1 tablespoon Water
How to make Crispy Baby Corn Lollipop Recipe / Spring Rolls
To begin making the Crispy Baby Corn Spring Rolls / Lollipop Recipe, we will first marinate the baby corn.
In a large wide bowl or plate add the baby corn, lemon juice, cumin powder, chaat masala, red chilli powder, garam masala and salt. Mix well to combine so that all the baby corn are well coated with the masalas and set aside.
In a mixing bowl, mix together all purpose flour along with some water to make a thick paste.
*For the spring roll dough:
In another mixing bowl, combine the Herb butter along with the all purpose flour, whole wheat flour and salt.
Mix till you get a mixture which holds together into a ball and when left breaks apart. Add more herb butter if required. Knead into a smooth and firm dough.
Dust the spring roll dough in flour and roll out like a roti using a rolling pin to medium thickness.
Using a pizza cutter, cut them into thin strips of 1 cm each.
*To make the Crispy Baby Corn Cheese Spring Rolls/ Lollipops:
Take one of the spring roll strip and apply the maida paste all over the strip. Place a baby corn at one end of the strip and start winding it around the baby corn to create a spiral effect. Press the edges so that the wrapper does not unwind.
Prepare all the baby corn spring rolls and place them on a baking sheet. Brush all the rolls with some milk to help them brown well. Sprinkle some chaat masala and kalonji on the top.
Place the Crispy Baby Corn Cheese Spring Rolls in a the pre-heated oven at 165 C and bake for about 20 to 25 minutes until these baby corn spring rolls turn golden brown and crispy.
Once done remove them from the oven and serve hot.