firstly, in a large bowl take 3 potato, ½ onion, 1 chilli, 2 tbsp spring onion and 1 tsp ginger garlic paste.

also, add ½ tsp chilli powder, ½ tsp garam masala, ¼ tsp cumin powder, 1 tsp chaat masala, 1 tsp aamchur, ½ tsp chilli flakes, ¼ tsp pepper powder and ½ tsp salt.

additionally, add ¼ cup breadcrumbs and 2 tbsp coriander. breadcrumbs help to bind the mixture.

squeeze and mix well making sure everything is well combined.

take ball sized mixture and shape it to an ice cream sticks forming lollipop. keep aside

in a small bowl prepare cornflour slurry, by taking 2 tbsp cornflour, 2 tbsp maida, ¼ tsp chilli flakes and ½ tsp salt.

adding ½ cup water, prepare a smooth lump-free batter.

dip the lollipop into cornflour slurry and then roll into bread crumbs. using panko bread crumbs helps to get a crispy lollipop.

deep fry in hot oil, keeping the flame on medium.

fry uniformly, until the lollipop turns golden brown and crunchy.

drain off the aloo lollipop and keep aside.

to prepare sauce, in a large wok heat 2 tbsp oil and saute 1 chilli, 1 clove garlic, 1 inch ginger and ½ onion.

now add 2 tbsp tomato sauce, 2 tsp vinegar, 2 tsp soy sauce, ½ tsp chilli powder and ¼ tsp salt.

stir fry until everything is well combined.

now prepare a cornflour slurry by taking 1 tbsp cornflour and ½ cup water.

mix well forming a smooth lump-free mixture.

pour the cornflour slurry into the sauce and stir continuously.

cook until the sauce thickens and turns glossy.

just before serving, pour the sauce over potato lollipop.

finally, enjoy potato lollipop garnished with few chopped spring onions.