Palak Rajma Oats Lollipop (Non-Fried)

Palak Rajma Oats Lollipop (Non-Fried)

Palak Rajma Oats Lollipop is one of the perfect tea time snacks or appetizers/starters that everybody in the family will enjoy. Filled with all the goodness, this savoury palak rajma oats lollipop is protein rich, full of flavours, crunchy yet soft. All these at the cost of no deep frying! What more do you need to try this palak rajma oats lollipop, right away?

palak rajma oats lollipop

Who wouldn’t like healthy guilt-free snacks? If you know what to put in, you can happily enjoy healthy stuff along with your tea or coffee, and not just deep fried bajjis or bondas or vadas. This is one such healthy snack or an appetizer that you can definitely try if you are bored of your usual aloo tikkis, pakoras, bajjis etc., or if you are looking for healthier options.

palak rajma oats lollipop

I came up with this recipe when I had some palak / spinach leaves in the refrigerator that had to be used soon, but not enough in quantity to make a stir fry or palak paneer or sambar etc, as they wilt when cooked and totally reduce in quantity. So, you don’t really need a lot of palak for this. To go along with palak, I did not want to use the usual potatoes and thought of using rajma / kidney beans as they are also a very good source of protein, and also because I simply love rajma!! And finally to bind these, the best option I could think of, were oats. When I say oats, I mean the rolled ones. They give a chewy, crunchy and nutty taste than the quick cooking-oats. So make sure you use rolled oats here.

palak rajma oats lollipop

In case you do not have rolled oats handy, other alternatives for binding are bread crumbs, powdered rusk, roasted besan / gram flour.  And alternatives to rolled oats for coating the lollipops are again bread crumbs, powdered rusk, semolina or sooji. However, the texture and taste might vary slightly.

Rajma need not be mashed completely like potatoes. If you wish to, you can. But keeping some of them coarse will give a good taste to the lollipops and also wouldn’t it be nice to get some small chunks of rajma when you bite into the lollipops? 😉

palak rajma oats lollipop

As the title says, this is not deep fried. All you need for this is your paddu / appe / paniyaram pan. Just a few drops of oil will do good. But, if you do not have the pan or if you do not mind deep frying this, you can go ahead. Serve these savoury lollipops with mint coriander chutney or tomato ketchup.

Similar Recipe: Veg Poha Kofta Curry (Non-Fried)

You may also like to try: Multigrain Peanut Butter Refined Sugar-free Ladoo

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedbacks on this. When you try it, kindly post your valuable comments below or share it with me personally on Instagram Facebook, or post it with due credits. You may also pin it on Pinterest

So, let us get started with the detailed recipe. Shall we? 

Palak Rajma Oats Lollipop (Non-Fried)

A very healthy, protein-rich, non fried lollipops that are great as starters or snack.
Course Appetizer, Snack
Cuisine Indian
Prep Time 8 hours
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Servings 10 Lollipops
Author Praneetha A Goutham

Ingredients

To cook Rajma

  • 1 cup rajma
  • 2.5 to 3 cups water - , to soak Rajma
  • 3 to 3.5 cups water - , to pressure cook Rajma

To blanch Palak

  • 2 cups palak - , tightly packed
  • 2 cups water

To make Palak Rajma Oats Lollipop

  • 0.5 cup rolled oats - , finely powdered
  • 1 tsp red chilly powder
  • 1 tsp garam masala
  • 0.5 tsp cumin powder
  • 0.5 tsp amchur powder
  • salt - to taste
  • cooking oil - , as required

To roll the Lollipops (refer notes)

  • 3 to 4 tbsps gram flour (besan)
  • water - , as required
  • a pinch of turmeric powder
  • a pinch of salt
  • 0.5 cups rolled oats - , coarsely powdered

To serve the Lollipops

  • 10-15 nos toothpicks
  • tomato ketchup

Instructions

  • Soak rajma in water for 7-8 hours or overnight. The quantity of rajma would have almost doubled.
  • Drain the water and pressure cook the soaked rajma with fresh water upto 3 or 4 whistles so that they are soft when pressed. Let the pressure release on its own. Drain the water and use it for any other purpose (in a curry or to knead chapati dough). Do not discard this water.
  • In the meantime, thoroughly wash palak leaves multiple times. Boil 2 cups water in a saucepan / kadai. When it comes to a boil, add the washed palak leaves and let it boil for 2 to 3 minutes. Turn off the stove.
  • Drain the water and immediately put the palak leaves under cold water and set aside. This helps in retaining the color of the leaves.
  • Transfer the rolled oats to a mixer jar.
  • Finely powder it and set aside.
  • In a mixing bowl, take cooked rajma and mash it well using a masher or with your hand.
  • Do not make it completely smooth, but coarsely mash some of them. This will give you a nice texture when you bite the lollipops.
  • Next, finely chop the blanched and cooled palak leaves and add them to the bowl. Alternately, you can puree the spinach and add it.
  • Add the prepared oats powder and mix everything.
  • Add in salt and all the spices mentioned under 'To make Palak Rajma Oats Lollipop'. Mix all the contents thoroughly so that it forms a soft non-sticky dough. You should be easily able to shape it into small balls. If your dough is sticky, you can add more oats powder. Make small lemon sized balls and set aside.
  • Now, you will have to make a thin paste of gram flour. For this, mix gram flour with salt and turmeric powder. Add water as required and whisk well to form a lump-free, thin paste. Set aside.
  • Next, make a coarse powder of rolled oats and set aside. Coating the lollipops with oats gives a nice crunchy texture to them. (refer notes)
  • Now, heat a paddu / appe / paniyaram pan and add few drops of oil to each of the cavities.
  • Dip each of the balls in gram flour mixture
  • Roll them gently over oats so that they are uniformly coated.
  • Gently place the balls inside the oiled cavities of the paddu pan. Cook them in low-medium heat until light brown in colour.
  • Flip the lollipops around so that they cook well on all sides.
  • Once they are done, transfer them onto a paper towel to remove excess oil. Gently prick each of them with a toothpick so that they resemble a lollipop. Serve with tomato ketchup.

Notes

  1. You can increase or decrease the quantity of finely powdered oats based on the consistency of the dough. You should be able to form non-sticky balls.
  2. You may use cornstarch or all purpose flour instead of gram flour, if you do not have it.
  3. Lollipops can be also be coated with semolina or bread crumbs or crushed corn flakes instead of oats.
  4. If you would like to skip the whole process of rolling the lollipops in gram flour and oats, you may do so. But, the outer texture of the lollipops might vary.
  5. You can adjust the level of spices as per your taste.
  6. Ginger-garlic paste and finely chopped onions can also be added to the dough, if you wish to.



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