Crispy Baby Corn Lollipop Spring Rolls Recipe
Description:
Crispy Baby Corn Lollipop Spring Rolls are a delightful appetizer that marries the crunch of baby corn with a burst of Indian masalas. The baby corn is marinated in a blend of spices, wrapped in a flavorful dough made with cheese and flour, and then baked to perfection. Sprinkled with chaat masala and kalonji, these crispy lollipops are sure to be a hit at your next gathering!
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby corn | 10 pieces |
| Lemon (juiced) | 1 |
| Red chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Chaat masala powder | 1 teaspoon |
| Salt | To taste |
| For the Spring Roll Dough | |
| Herb Butter | 2 tablespoons |
| Whole wheat flour | 1/2 cup |
| All-purpose flour (Maida) | 1/2 cup |
| Salt | To taste |
| Water | As required for the dough |
| Milk | As required for the dough |
| Chaat masala powder | For sprinkling |
| Kalonji (Onion Nigella Seeds) | For sprinkling |
| For the Maida Paste | |
| All-purpose flour (Maida) | 2 tablespoons |
| Water | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Instructions:
-
Marinate the Baby Corn:
Begin by marinating the baby corn. In a wide bowl or plate, combine the baby corn with the juice of one lemon. Add the red chilli powder, cumin powder (jeera), garam masala powder, chaat masala powder, and salt to taste. Mix the ingredients well, ensuring that the baby corn is evenly coated with the spices. Set aside to allow the flavors to absorb while you prepare the dough. -
Prepare the Spring Roll Dough:
In a separate bowl, melt the herb butter. Add the whole wheat flour and all-purpose flour (maida) to the butter, mixing to form a dough. Gradually add water and milk as needed to achieve a smooth, elastic dough. Season with a pinch of salt, then knead the dough for a few minutes until it is pliable. Cover the dough and let it rest for a few minutes. -
Prepare the Maida Paste:
In a small bowl, combine the all-purpose flour (maida) with water to create a paste. This will help seal the dough around the baby corn. -
Assemble the Spring Rolls:
Divide the dough into small portions. Roll each portion into a thin sheet, large enough to wrap around the marinated baby corn. Place each piece of baby corn on the dough and carefully wrap it around, securing the ends with the maida paste to ensure it stays in place. Repeat the process for all the pieces of baby corn. -
Bake the Spring Rolls:
Preheat your oven to 375°F (190°C). Place the wrapped baby corn lollipops on a baking tray lined with parchment paper. Bake for about 12-15 minutes or until the dough turns golden brown and crispy. -
Finish and Serve:
Once baked, remove the spring rolls from the oven. While still hot, sprinkle with a generous amount of chaat masala powder and a few kalonji seeds for added flavor and crunch. Serve immediately with a side of tangy chutney or your favorite dipping sauce.
These Crispy Baby Corn Lollipop Spring Rolls make for a perfect appetizer, with a lovely blend of textures and flavors. The combination of crunchy dough, tender marinated baby corn, and the zesty sprinkle of chaat masala creates a delicious bite-sized treat that will leave everyone asking for more! Enjoy this easy-to-make Indian delicacy that is perfect for any occasion.
