Veggie Pops a crispy and tasty vegetable delight! A good way to have children eat vegetables. Great as appetizer or used on a main dish plate. Semolina combined with maida gives a nice binding to the mixed vegetables. Also, coating and dipping the vegetable dumplings in breadcrumbs and hot water ensure the outer coating is uniform coated and have a perfectly crispy texture after deep frying. For Party or any occasions, these veggie pops will be a healthy starter/appetizer. Though it's time consuming, it's worth the effort. From kids to adults every one would want to have more bites. Relish these delicious Veggie pops with green chutney or simply with ketchup.
Tips for making Veggie Pops:
- We can use carrots, peas, capsicum, cauliflower, potato, cabbage for mixed vegetables.
- Chop the vegetable finely so that they bind well with semolina and maida. If you have a food processor it would be perfect or chop it finely with a sharp knife.
- Instead of maida, we can also use corn flour. Both the flours absorb the dampness from the cooked vegetables and semolina.
- Along with bread crumbs, we can also use powdered peanuts. Powdered peanut makes the outer cover even more crunchier.
- Atleast 3 -4 times, coat the veggie dumplings in maida-breadcrumbs and dip in hot boiling water. This will ensure the outer cover is coated uniformly and the crumbs will not come out while deep frying.
- Deep fry in low flame and cook the veggie pops till they are crispy.
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Recipe Card for Veggie Pops | Crispy Vegetable Dumplings:
Veggie Pops Recipe | Crispy Vegetable Dumplings
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 25 dumplings
Calories: 30kcal
Veggie Pops are deep fried vegetable crispy dumplings. These veggie pops are a great appetizer or party starters! Outer cover is crispy and inside loaded with mixed vegetables. Learn here how to make this recipe with step by step pictures and instructions.
Print Recipe
Ingredients
- 1½ Cups Mixed Vegetables Onion, Carrot, Beans, Potato, Peas. Finely Chopped.
- 1 fistfull Mint Leaves Finely Chopped
- 1 fistfull Coriander Leaves Finely Chopped
- 1 teaspoon Pepper Powder
- ½ Cup Maida (All Purpose Flour)
- ¼ Cup Bread Crumbs
- ½ Cup Semolina (Sooji / Rava)
- 1 Cup Water
- 1 teaspoon Salt Adjust As needed
- 1 teaspoon Garam Masala
- 2 Cups Oil For Deep Frying
Instructions
- Wash the vegetables and finely chop them. Look at the picture how finely i chopped it. Chop the mint leaves & coriander leaves also and add it to the vegetables.
- Heat one teaspoon of oil in a pan.
- Add the chopped vegetables and stir fry it on medium-high flame.
- Add salt and pepper powder and stir fry for 5 minutes.
- Boil a cup of water and then add ½ Cup of hot boiling water to the fried vegetables and mix well.
- Add semolina now to the vegetables and again mix the semolina with water and the vegetables.
- Again add the remaining ½ cup of boiling water and mix the vegetables and semolina and add garam masala and cover the pan with a lid and cook for 5 minutes. After 5 minutes, when we open the lid, we can see the semolina nicely cooked with the vegetables (This is just like our Upma).
- Now sprinkle one teaspoon of maida over the cooked semolina vegetables mixture. We need the mixture without any water and we should be able to make a balls out of it. The addition of maida would absorb any wetness in the mixture.
- Allow the mixture to cool off. Make small lemon sized balls out of the veggie mixture.
- In a broad plate, take maida and bread crumbs and mix well. Sprinkle salt and mix well. This is the seasoned flour which we are going to use to coat the veggie balls.
- Coat the veggie balls with the seasoned flour.
- Coat all the veggie balls nicely in the seasoned flour and keep it ready.
- Here is where the tricky part. We are going to dip the coated veggie balls in hot boiling water for two seconds and then coat it again with the seasoned flour. This we are going to do atleast for 3-4 times so that the veggie balls are nicely coated and we could get a crispier and restaurant style veggie pops. So for that, fill a pan with water till its brim and allow it to boil.
- Take the coated veggie balls in a colander.
- Just dip the colander in the boiling water once and remove immediately. Don’t let the balls in the boiling water for more than two to three seconds.. just dip once and remove it immediately.
- Add the wet veggie balls to the seasoned flour and coat it again nicely.
- Again repeat same steps. Take the coated veggie pops again in the colander and immerse it once again in the hot water once and then coat it again in the flour.
- Repeat the same for another couple of times. So after 4 times, we can see the balls are nicely coated with the maida+bread crumbs flour.
- Now if we fry the veggie pops in the oil, the outer coated flour will not separate from the vegetables and we would get a perfect snack. Heat a pan of oil for frying the veggie pops. When the oil is hot enough, gently drop the coated veggie pops and fry them in medium flame till the pops turns golden brown color in all sides and becomes crispy. Remove the crispy veggie pops from flame and keep it in a bowl with tissue to remove the excess oil.
- Serve the crispy, delicious Veggie Pops with Tomato ketchup or mint Chutney. Serve hot !Slurp!!! Yeh.. dil mange more !!
Nutritional Info
Nutrition Facts
Veggie Pops Recipe | Crispy Vegetable Dumplings
Amount Per Serving (1 dumpling)
Calories 30
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 3g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Wash the vegetables and finely chop them. Look at the picture how finely i chopped it. Chop the mint leaves & coriander leaves also and add it to the vegetables.
- Heat one teaspoon of oil in a pan. Add the chopped vegetables and stir fry it on medium-high flame.
- Add salt and pepper powder and stir fry for 5 minutes.
- Boil a cup of water and then add ½ Cup of hot boiling water to the fried vegetables and mix well.
- Add semolina now to the vegetables and again mix the semolina with water and the vegetables.
- Again add the remaining ½ cup of boiling water and mix the vegetables and semolina and add garam masala and cover the pan with a lid and cook for 5 minutes. After 5 minutes, when we open the lid, we can see the semolina nicely cooked with the vegetables (This is just like our Upma).
- Now sprinkle one teaspoon of maida over the cooked semolina vegetables mixture. We need the mixture without any water and we should be able to make a balls out of it. The addition of maida would absorb any wetness in the mixture.
- Allow the mixture to cool off. Make small lemon sized balls out of the veggie mixture.
- In a broad plate, take maida and bread crumbs and mix well. Sprinkle salt and mix well. This is the seasoned flour which we are going to use to coat the veggie balls.
- Coat the veggie balls with the seasoned flour.
- Coat all the veggie balls nicely in the seasoned flour and keep it ready.
- Here is where the tricky part. We are going to dip the coated veggie balls in hot boiling water for two seconds and then coat it again with the seasoned flour. This we are going to do atleast for 3-4 times so that the veggie balls are nicely coated and we could get a crispier and restaurant style veggie pops. So for that, fill a pan with water till its brim and allow it to boil.
- Take the coated veggie balls in a colander.
- Just dip the colander in the boiling water once and remove immediately. Don’t let the balls in the boiling water for more than two to three seconds.. just dip once and remove it immediately.
- Add the wet veggie balls to the seasoned flour and coat it again nicely.
- Again repeat same steps. Take the coated veggie pops again in the colander and immerse it once again in the hot water once and then coat it again in the flour.
- Repeat the same for another couple of times. So after 4 times, we can see the balls are nicely coated with the maida+bread crumbs flour.
- Now if we fry the veggie pops in the oil, the outer coated flour will not separate from the vegetables and we would get a perfect snack. Heat a pan of oil for frying the veggie pops. When the oil is hot enough, gently drop the coated veggie pops and fry them in medium flame till the pops turns golden brown color in all sides and becomes crispy. Remove the crispy veggie pops from flame and keep it in a bowl with tissue to remove the excess oil.
- Serve the crispy, delicious Veggie Pops with Tomato ketchup or mint Chutney. Serve hot !Slurp!!! Yeh.. dil mange more !!
