Chinese Veg Lollipop Recipe for Easy and Delicious Snacks

Chinese Veg Lollipops are a delightful appetizer that perfectly combines the crunch of fresh vegetables with a spicy, tangy Indo-Chinese glaze. This popular street food-style snack is not only visually appealing but also bursting with flavors that make it an irresistible treat for both vegetarians and anyone who enjoys vibrant, tasty bites.

Whether you’re hosting a party, looking for a fun starter, or just craving something different, these veg lollipops are a surefire way to impress your guests and satisfy your taste buds.

Made with colorful veggies shaped like lollipops and coated with a luscious, sticky sauce, this recipe is easy to follow and highly customizable. So, grab your apron and let’s dive into making this crunchy, spicy, and utterly addictive Chinese Veg Lollipop recipe!

Why You’ll Love This Recipe

Chinese Veg Lollipops stand out because they bring together the best of textures and flavors. The crispy vegetable base provides a satisfying crunch, while the spicy Indo-Chinese sauce adds a perfect balance of heat and tanginess.

This appetizer is:

• Vegetarian-friendly and packed with fresh veggies.
• Perfectly crispy on the outside and tender inside.
• Great for parties or a special snack anytime.
• Customizable — use your favorite vegetables and adjust spice levels.
• Easy to prepare with ingredients commonly found in your pantry.

Plus, it’s a fun way to get kids and adults alike interested in eating more vegetables!

Ingredients

• 1 cup cabbage, finely shredded
• 1 cup carrot, grated
• 1 cup capsicum (bell pepper), finely chopped
• 1/2 cup beans, finely chopped
• 3-4 green chilies, finely chopped (adjust to taste)
• 1 tbsp ginger-garlic paste
• 1/2 cup all-purpose flour (maida)
• 1/2 cup cornflour
• Salt to taste
• 1 tsp black pepper powder
• Oil for deep frying
• For the sauce:
• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped green chilies
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp chili sauce (adjust for heat)
• 1 tsp vinegar
• 1 tsp sugar
• 2 tbsp water
• Salt to taste
• Spring onions for garnish

Equipment

• Mixing bowls
• Deep frying pan or wok
• Slotted spoon
• Spatula
• Chopping board and knife
• Measuring spoons and cups
• Plate lined with kitchen paper towels
• Skewers or toothpicks (optional, for lollipop effect)

Instructions

1. Prepare the vegetable mix: In a large bowl, combine shredded cabbage, grated carrot, chopped capsicum, chopped beans, and green chilies. Add the ginger-garlic paste and mix well.
2. Make the batter: Add the all-purpose flour, cornflour, salt, and black pepper powder to the vegetable mixture. Mix everything thoroughly to form a sticky dough-like mixture. If it feels too dry, sprinkle a little water, but avoid making it too wet.
3. Shape the lollipops: Take small portions of the mixture and shape them into round patties or balls. You can insert a skewer or toothpick into each to create the lollipop effect. Place them on a plate ready for frying.
4. Heat oil: In a deep frying pan or wok, heat oil on medium-high heat for deep frying. Test the oil by dropping a small piece of batter in; it should rise to the surface quickly and sizzle.
5. Fry the lollipops: Carefully slide the shaped patties into the hot oil without overcrowding the pan. Fry them until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove and drain on paper towels to remove excess oil.
6. Prepare the sauce: In another pan, heat 2 tablespoons of oil. Add chopped garlic and green chilies, sauté until fragrant. Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and water. Stir well and let the sauce simmer for 2 minutes until slightly thickened. Adjust salt and spice to taste.
7. Toss the lollipops in sauce: Add the fried lollipops to the pan with the sauce. Gently toss to coat each piece evenly with the spicy glaze. Cook for another 1-2 minutes on low heat to let the flavors meld.
8. Garnish and serve: Transfer the veg lollipops to a serving plate. Garnish with finely chopped spring onions and serve hot with your favorite dips or chutneys.

Tips & Variations

“For extra crunch, you can add finely chopped water chestnuts or bamboo shoots in the vegetable mix.”

To make this recipe gluten-free, replace all-purpose flour with chickpea flour or rice flour and ensure soy sauce is gluten-free.

• Use a mix of colorful vegetables to make the lollipops more visually appealing.
• If you want a milder version, reduce the green chilies and chili sauce.
• For an extra kick, sprinkle some chaat masala or black salt just before serving.
• Try baking instead of frying for a healthier version—bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway.

Nutrition Facts

Note: Nutritional values are approximate and can vary based on exact ingredients and frying oil used.

Serving Suggestions

Chinese Veg Lollipops are best enjoyed hot and fresh. Serve them alongside a tangy garlic mayonnaise, sweet chili sauce, or classic schezwan chutney for dipping.

Pairing them with a refreshing cucumber salad or a bowl of hot and sour soup makes for a complete Indo-Chinese starter experience.

These lollipops also work great as finger food at parties or during casual get-togethers. You can even serve them as a side dish with fried rice or noodles for a delightful meal.

Conclusion

Chinese Veg Lollipops are a fantastic way to bring a burst of flavor and crunch to your table with simple, fresh ingredients. This recipe captures the essence of Indo-Chinese cuisine — bold, spicy, and utterly satisfying.

Whether you’re a seasoned cook or a beginner, the step-by-step instructions make it easy to whip up this crowd-pleasing snack.

Not only do these lollipops taste amazing, but they’re also a wonderful way to sneak in more veggies into your diet in a fun and creative form. Try them out for your next party or family meal, and don’t forget to check out other delicious recipes like Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Pickled Cherry Pepper Recipe to keep your culinary adventures going strong!

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