Chicken Lollipop with Garlic Sauce
Indo Chinese • Jain
How to Make Vegetarian Chicken Lollipop with Garlic Sauce (Traditional & Healthy Version)
Chicken Lollipop, a star of Indo-Chinese cuisine, is a beloved snack across India, especially in urban centers like Mumbai, Kolkata, and Bengaluru. Traditionally made with chicken wings, our healthy and vegetarian version uses soya chaap to replicate the classic look and taste, making it perfect for calorie-conscious foodies and vegetarians alike. The crispy, drumstick-shaped ‘lollipops’ are coated in a flavorful marinade, shallow-fried to golden perfection, and paired with a zesty garlic sauce. This dish is a favorite at Indian gatherings, birthday parties, and festival celebrations like Holi and Diwali, where Indo-Chinese snacks are hugely popular. The combination of spicy, tangy, and umami flavors makes Chicken Lollipop with Garlic Sauce irresistible. Its crunchy texture and aromatic sauce offer a delightful treat that appeals to all age groups, from kids to adults. Whether served as an evening snack or a party starter, this vegetarian adaptation brings together the best of Indian taste and health in a single bite.
Ingredients(for 4-5 lollipops with garlic sauce per person)
- 200 grams Soya chaap sticks (vegetarian chicken alternative)
- 2 tablespoons Cornflour (makai ka atta)
- 2 tablespoons Maida (refined flour)
- 1 tablespoon Ginger-garlic paste (adrak-lahsun paste)
- 1 teaspoon Red chilli powder (lal mirch)
- 1/2 teaspoon Black pepper powder (kali mirch)
- to taste Salt (namak)
- 1 tablespoon Soy sauce (light soy sauce)
- 2 tablespoons Spring onion greens (hara pyaaz) - optional
- 2 tablespoons Oil (for shallow frying)
- 8-10 cloves Garlic cloves (lehsun)
- 1 Green chilli (hari mirch) - optional
- 1 tablespoon Tomato ketchup (for garlic sauce)
Instructions
- 1
Prepare the soya chaap by cutting each stick into drumstick-shaped pieces and gently peeling one end to expose the ‘bone’.
5 minutes
Use a sharp knife for uniform shapes.
- 2
In a bowl, mix cornflour (makai ka atta), maida, ginger-garlic paste, red chilli powder, black pepper, salt, and soy sauce to make a thick marinade.
3 minutes
Ensure the marinade coats each lollipop evenly for best texture.
- 3
Coat each soya chaap piece in the marinade. Set aside for 10 minutes to absorb flavors.
10 minutes
Letting it rest enhances the taste and crunch.
- 4
Heat oil in a tawa (griddle) on medium. Shallow-fry the lollipops till golden brown and crisp.
8 minutes
Do not overcrowd the tawa for even cooking.
Why This Dish is Healthy
Our recipe uses soya chaap instead of processed meat, making it high in protein and fiber, suitable for vegetarians and those seeking a lighter snack. Shallow frying with minimal oil keeps calories in check without compromising on crispiness. The garlic sauce is rich in natural flavors and antioxidants, offering a healthier alternative to sugar-laden dips.
This vegetarian Chicken Lollipop is rich in plant-based protein from soya chaap, making it a great alternative to traditional meat snacks. The use of shallow frying instead of deep frying reduces overall fat content. Cornflour and maida provide carbohydrates, while garlic and spring onions boost antioxidant and vitamin levels. Garlic is known for its immunity-boosting properties and supports heart health. The dish is low in cholesterol and can be enjoyed as part of a balanced diet.
Pro Tips
- 💡Tip 1: Marinate soya chaap for at least 10 minutes for deeper flavor.
- 💡Tip 2: Use minimal oil and a well-heated tawa to ensure crispiness without excess fat.
- 💡Tip 3: Prepare garlic sauce fresh for vibrant flavor and aroma.
Storage & Serving
Store leftover lollipops in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa for best crunch; garlic sauce can be refrigerated separately for 2-3 days.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Protein | 12.5 g |
| Carbohydrates | 8.0 g |
| Total Fat | 9.5 g |
| Fiber | 0.8 g |
| Sugars | 1.2 g |
| Iron | 0.9 mg |
| Calcium | 18.0 mg |
| Sodium | 480.0 mg |
| Potassium | 210.0 mg |
| Cholesterol | 38.0 mg |
| Vitamin A | 45.0 IU |
| Vitamin C | 3.5 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 110.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 3.2 mg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 8.0 µg |
