Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lollipop. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Lollipop is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Lollipop is something that I’ve loved my whole life.
A lollipop is a type of sugar candy usually consisting of hard candy mounted on a stick and intended for sucking or licking. Different informal terms are used in different places, including lolly, sucker. Lollipop,lollipop,lo lo. Перевод слова lollipop, американское и британское произношение, транскрипция, словосочетания, однокоренные слова. Возможные однокоренные слова. lollipops — конфеты, сласти.
To begin with this recipe, we have to prepare a few components. You can have lollipop using 7 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Lollipop:
- Get 5 Chicken legs
- Take 1/4 cup Maida (All-purpose flour)
- Get 20 gm Cornflour
- Make ready 1/2 tsp Red chilli powder
- Take To taste Salt
- Get 2 tsp Ginger garlic paste
- Prepare As needed Oil
Steps to make Lollipop:
- Take a chicken in a bowl..add 1/2 tbsp red chilli powder, add 1/2 tbsp salt, 1/2 tbsp ginger garlic paste…mix it properly.
- Make sure that the masala is properly coated.
- Cover the bowl and marinate for 30 minutes.
- After 30 minutes, take another bowl add corn flour and maida in it.
- Add half tbsp red chilli powder it in add little salt..mix it..add water and make a semi thick batter.
- Now turn on the flame, heat a pan and add oil.
- Let oil heat properly on medium flame.
- Now dip the chicken in the batter and put it into oil carefully.
- Fry it for 2-3 minutes on medium flame.
- Keep on fliping.
- And fry it properly from both the sides.
- Fry it for medium flame till it turns red.
- Once it is cooked..take it out.
- And serve it in a plate.
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