Corn and Spinach Pops

Corn and Spinach Pops


I saw a recipe on Tarla Dalal’s website and knew I wanted to try it. I was quiet sure I could not follow the recipe to the letter as it involved many steps and would have taken a few dishes to make it. I decided to simplify it and make my way but keeping the essence of the dish. The original recipe suggested making white sauce with plain flour, I replaced this with mashed potato to provide the binding as potato is complex carbohydrate. Ofcourse, I also skipped the deep frying and stuck to my method! I made it as an after school snack and thought it as a kid’s recipe but how wrong I was. I could have helped myself to more if only I had made more. It was a hit with my son

1/3 cup corn
1 large potato, cubed
Handful of spinach, washed
¼ cup grated (cheddar) cheese, could add bit more if needed
½ teaspoon jeera powder
Salt to taste
Turmeric powder
1 cup bread crumbs
Cooking oil
Breadsticks

Boil potato in a pan and once it is nearly done, add corns and boil until cooked. Then add washed spinach and boil for couple of minutes

Drain and let this cool just so you can touch. Mash the mixture after adding jeera powder, turmeric powder, salt and cheese. Make sure you do not add too much salt as cheese tends to be salty as well. If it is a bit too soft and you are unable to make balls, add some breadcrumbs so it absorbs moisture. Mixture should now be like soft dough

Make little balls, about lime size, roll in breadcrumbs and fry with dots of oil in kuzhipaniyaram koodu (Danish cake tin I think). Once it gets a nice golden colour on all sides, put them on a plate and insert breadsticks to make them like lolli pops

Serve!