Simply Tadka is vegetarian food blog so every time, tried to cook some non-vegetarian stuff into vegetarian form. To make non-veg dish, I choose some natural and vegetarian substitutes for meat stuff. You can use soya chunks, paneer and potatoes instead of meats.
Few days before I got a chance to participant into mother's recipe contest where we have to share some innovative recipes using mother's recipes instant spice mix. For this contest, I like to prepare chicken lollipop into vegetarian form and cook into chicken moghalai gravy. I used soya chunks, potato and paneer for vegetarian lollipop. Here paneer and soya balls easily replicate the chicken and meat balls and gives the nice texture of chicken.
Preparation Time: 25 Minutes
Cooking Time: 20 Minutes
Servings: 7 pieces
Category: Punjabi Cuisine
1 Pkt of Mother's recipe Chicken Moghalai Mix
3/4 Cup Nutella Soya Mini Chunks, Boiled and Squeezed
1/2 Cup Paneer, Grated
1/2 Cup Mash Potato, Boiled and Peeled
1/4 Cup Onion, Finely Chopped
1/4 Cup Cheese
1 Green Chili, Finely Chopped
1 Tsp. Ginger, Chopped
2 Tbsp Green Coriander, Chopped
Salt To Taste
Red Chili Powder to Taste
1 Tbsp. Coriander Powder
1 Tsp. Turmeric Powder
1/2 Tsp. Raw Mango Powder
1 Tbsp Oil
1/4 Cup Bread Crumbs
2 Tbsp Cornflour
Oil for Deep Frying
1/3 Cup Whipped Curd
Green Coriander, Chopped for garnishing
Peel and mash the potato and keep aside. Boil the soya chunks into water for 10 minutes and squeeze the whole water and grind it till to corasly form. Cut the cheese into tiny 7-8 pieces and keep aside.
In large bowl, add grated paneer, soya chunks, mashed potato, chopped onion, green chili, ginger and coriander. Add spices, oil and bread crumbs. Mix it as firm dough.
Divide the mixture into equal 7-8 portions. Keep one cheese piece in between portion and make a round form as smooth. Now pierce the potato finger as stick. Slowly using your hands, give the shape of lollipop.
Mix the cornflour and pinch of salt with little water. Dip the each portion into cornflour mixture and roll into bread crumbs and keep in fridge for 15 minutes to set.
Heat the sufficient oil into wok at medium flame. When oil is hot enough, fry the each lollipop till to golden and crisp and drain them on to a tissue paper to absorb extra oil.
Heat the chicken moghalai mix with 1 cup of water and curd into sauce pan on medium flame for 5-7 minutes.
Now keep vegetarian lollipop into serving platter and pour the hot gravy on the top of lollipop and garnish with grated cheese and fresh coriander. Serve with Naan or parathas.
Notes: For chicken lollipop, you can use potato fingers or baby corn as stick.
Tags: how to make vegetarian chicken, chicken Mughlai, Punjabi cuisine, main course, gravy, soya, paneer, potato, mother's recipes, instant recipes, lollipop recipes, chicken moghalai. Mother's Recipe http://mothersrecipe.com/