BREAD LOLLYPOPS

INGREDIENTS

Potato Mix
2-3 boiled and mashed potatoes
1 tsp oregano
1 tsp parsley
1 tsp grated garlic or garlic paste
1 tsp tomato sauce
1 tsp coriander powder
1 tsp chaat masala
some chopped fresh coriander leaves
salt and chili to taste
4-5 bread slices


For sprinkling: 
1 tsp sesame seeds and flax seeds (optional)

For Batter
1/2 cup cornflour or all-purpose flour (maida)
2 tbsp tomato sauce
1 tsp soya sauce
salt and black pepper to taste


METHOD

Make medium consistency thick batter by adding all the ingredients mentioned under batter.

Mix together mashed potatoes, ginger-garlic paste, oregano, parsley, tomato sauce, coriander powder, salt and chili, chaat masla and some freshly chopped coriander leaves. Keep aside.

Trim the edges of the bread, dip in room temperature water for few seconds, squeeze out all the excess water and divide into two equal portion.

Take one portion and stick around well on ice-cream stick. Now cover this bread with prepared potato mix all over. Keep this in freezer for 10 minutes.

Dip in the batter and sprinkle flax seeds and sesame seeds.

Deep fry and pack in your kids tiffin box.



 

Pictorial:

1. Mash boiled potatoes and mix all the ingredients mentioned under potato mix except for bread.

2. Trim the edges of the bread and dip in room temperature water and squeeze out the excess water, make sure there is not water in bread.

3. Divide the bread in 2 equal portion and roll one portion all over the ice-cream stick.

4. Now roll potato mix all over. Keep this in freezer for about 10 minutes.

5. Prepare batter of medium consistency by adding all  the ingredients mentioned under batter.

6. We are looking for this consistency.

7. Dip the sticks in batter.

8. Sprinkle flax seeds and sesame seeds and deep fry.

9. Pack in the kids tiffin box or serve in breakfast.