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To begin making the Crispy Baby Corn Spring Rolls / Lollipop Recipe, we will first marinate the baby corn. 

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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. 

To make the maida paste:

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In a mixing bowl, mix together all purpose flour along with some water to make a thick paste. 

*For the spring roll dough:

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In another mixing bowl, combine the Herb butter along with the all purpose flour, whole wheat flour and salt.

2

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.

3

Dust the spring roll dough in flour and roll out like a roti using a rolling pin to medium thickness. 

4

Using a pizza cutter, cut them into thin strips of 1 cm each. 

*To make the Crispy Baby Corn Cheese Spring Rolls/ Lollipops:

1

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.  

2

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.

3

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.

4

Once done remove them from the oven and serve hot.

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Serve Crispy Baby Corn Spring Rolls/ Lollipop as an appetizer along with Tzatziki Recipe - A Greek Yogurt Dip and Apple And Ginger Cocktail Recipe.

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