Veggie Pops Recipe | Crispy Vegetable Dumplings
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.
Servings: 25 dumplings
Calories: 30kcal
Equipment
- Mixing Bowl
- Heavy Bottomed Pan
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 !!
Nutrition
Serving: 1dumpling | Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g