Step-by-Step Instructions

1. 1.Prepare the Vegetables

   Finely chop capsicum, cabbage, cauliflower, onion, and carrot using a food processor or by hand. Squeeze out all excess water from the chopped vegetables using your hands. Reserve 1/2 cup of these chopped vegetables for the gravy.

2. 2.Prepare the Lollipop Mixture

   Grate 2 medium-sized boiled potatoes and 100g paneer into the bowl with the chopped vegetables. Add 1 tsp chili flakes, 1 tsp black pepper powder, 1 tsp amchoor powder, 1/2 tsp red chili powder, salt to taste, 3 small chopped green chilies, and crushed ginger garlic paste. Add 2 tbsp all-purpose flour and 2 tbsp cornstarch powder for binding. Add chopped coriander leaves. Mix everything thoroughly until a cohesive dough-like mixture forms. If the mixture is too loose, add more binding agents.

3. 3.Shape the Lollipops

   Grease your hands with a little oil. Take a portion of the mixture and shape it into an oval or cylindrical form. Carefully insert an ice cream stick into one end of the shaped mixture, pressing gently to secure it. Ensure the mixture is firmly attached to the stick. Repeat for all lollipops.

4. 4.Prepare Slurry and Breadcrumbs

   In a shallow plate, combine 2 tbsp cornstarch powder and 2 tbsp all-purpose flour. Gradually add about 1/2 cup of water, mixing well to form a smooth, medium-consistency slurry. In another shallow dish, spread 1 cup of breadcrumbs.

5. 5.Coat the Lollipops

   Dip each shaped lollipop into the prepared slurry, ensuring it's fully coated. Let any excess slurry drip off. Immediately transfer the lollipop to the breadcrumbs and coat it thoroughly, using a dry hand or a spoon to cover all sides. Place the coated lollipops on a plate.

6. 6.Fry the Lollipops

   Heat oil in a pan over medium flame. The oil should be enough to half-dip the lollipops. Carefully place the coated lollipops into the hot oil, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy on all sides, turning occasionally. Remove the fried lollipops and place them on a plate lined with paper towels to drain excess oil.

7. 7.Prepare the Gravy

   In a bowl, combine 3 tbsp tomato ketchup, 2 tbsp soy sauce, 2 tbsp red chili sauce, 2 tbsp green chili sauce, and 2 tbsp white vinegar. Mix well. In the same pan used for frying (after cleaning it with a tissue), heat 2 tbsp of oil. Add crushed ginger garlic paste and the remaining chopped green chili. Sauté for 30 seconds. Add the reserved 1/2 cup chopped vegetables and sauté until slightly tender. Add 1/2 tsp chili flakes, salt to taste, and 1/2 tsp red chili powder. Mix well. Pour in the prepared sauce mixture and 1/2 cup of water. Bring to a simmer. In a separate small bowl, mix 2 tbsp cornstarch powder with 1/4 cup water to create a slurry. Pour this slurry into the simmering gravy, stirring continuously until the gravy thickens to your desired consistency.

8. 8.Serve Veg Lollipops (Method 1)

   Wrap the stick portion of each fried lollipop with a small piece of aluminum foil for a restaurant-style presentation. Arrange the lollipops on a serving platter. Just before serving, generously spoon the hot gravy over the lollipops. Garnish with chopped coriander leaves and sesame seeds. Serve immediately with extra Schezwan sauce on the side.

9. 9.Serve Veg Lollipops (Method 2)

   Alternatively, for immediate consumption, you can dip the fried lollipops directly into the hot gravy in the pan, coating them thoroughly. Serve these gravy-coated lollipops hot.