Corn and vegetable lollipop

½ cup fresh corn kernels, crushed
10-12 babycorns
1 medium carrot, finely chopped
¼ cup green peas, crushed
1 large potato, boiled and mashed
150 gm yam (suran), boiled and mashed
2 tbsp oil + to deep fry
1 tsp ginger, finely chopped
2 green chillies, finely chopped
Salt to taste
1 tsp garam masala powder
½ tsp Kashmiri red chilli powder
1 tsp chaat masala
2 tbsp finely chopped fresh coriander leaves
2 tbsp cornflour

Heat two tablespoons of oil in a pan. Add ginger, green chillies and sauté. Add carrot, peas and stir. Add crushed corn kernels and salt and stir. Take potato and yam in a bowl and add the cooked carrot-corn mixture and mix. Add garam masala powder, Kashmiri red chilli powder, chaat masala, salt to taste, coriander leaves and mix gently. Add cornflour and mix.

Heat sufficient oil in a kadai. Take a little mixture, shape into a ball and put in the hot oil to test whether it retains its shapes or breaks. If it breaks add a little more cornflour and mix. If the baby corns are small and thin take whole or split into two vertically.

Divide the prepared mixture equally and shape into balls. Put a ball on top of each babycorn to make a lollipop. Sprinkle some cornflour on it. Heat sufficient oil in a kadai and deep-fry till golden brown. Drain and place on an absorbent paper. Serve hot with Sichuan sauce.