Ramadan is a month of fasting, at the same time everyone looks forward to breaking the fast with something appetizing and lipsmacking.
I always try to make something that is yummy, isn’t very oily, less cumbersome and above all pleases all members of the family. And so, this chicken lollipop recipe fits perfectly in the above criteria. It’s a pan fried version of the original lollipops that are batter fried.
Lollipops are made from the wings part of the bird. The flesh is scraped and collected at one end of the wing bone, which makes it look like a lollipop, hence the name!
I have prepared this dish for iftar a couple of times this Ramadan and would suggest you to try it too.
The wings are marinated in curd and spices making it easy to prepare and cook. Pan frying process is faster and hassle free as the batter part is omitted and the lollipops cook in their own juices making them more appetizing.
Pan Fried Chicken Lollipops
10 Chicken Lollipops
3/4 cup curd
1 tablespoon ginger garlic paste
1 tablespoon gram flour (besan)
1/2 teaspoon red chilli powder
1 teaspoon chaat masala
1/4 teaspoon turmeric powder (haldi)
Oil for cooking
Step 1 – Except cooking oil, mix everything together in a bowl and keep aside for minimum 10 minutes.
Step 2 – Take a pan and pour oil, about 1/2 cm deep ; heat on medium flame.
Step 3 – Once oil is hot place lollipops one by one. Do not crowd the pan keep them at one finger distance.
Step 4 – Cook for a minute on each side and then cover for a minute before taking them out of the pan.
Serve with a coriander chutney or any desired dipping sauce. But in my opinion they taste yum without any.