6 years ago

Baby Corn Lollipop Recipe!

Baby Corn Lollipop

I was first introduced to this dish by Sanjeev Kapoor through his famous television show Khana Khazana. I tried it immediately and simply loved the taste, but then this dish required deep frying in oil so I eventually moved away from it for a while and I almost forgot most of the ingredients required in preparing it. Of late we have been indulging in a lot of McCain Potato Wedges (my husband just loves them) and it is here that I found a replacement for deep frying with baking. When I found baby corn in my refrigerator I was tempted to try making baby corn lollipop in the microwave oven and do believe me the results were truly nothing short of amazing.


  • 6 baby corns
  • 4-5 medium sized potatoes
  • 1 carrot
  • 1 small onion
  • Chopped green chili ½ tsp
  • Chopped coriander 2-3 tbsp
  • Ginger garlic paste 1 tsp
  • Soy sauce ½ tsp (optional)
  • Green chili sauce ½ tsp (optional)
  • Corn flour ½ tsp
  • Lemon juice 1 tsp
  • A large pinch of garam masala
  • Salt to taste
  • Bread crumbs
  • Oil 1 tsp


Wash and boil the potatoes and subsequently peel and mash them. Wash, peel, and grate the carrot. Peel, wash, and finely chop the onion. Mix all the ingredients except the baby corns and the bread crumbs. Take a baby corn and wrap the mixture of the lollipop around the baby corn head. Do this until it takes the shape of a lollipop. Dust the lollipop with bread crumbs. Grease a baking tray and place the baby corn lollipops in it. Preheat the oven to 230 degrees centigrade and bake for 20 minutes. Serve hot i.e. right out of the microwave oven.

Note: If soy sauce and green chili sauce are not being used then ½ tsp of coriander powder can be added.