Sprinkle 1 tbsp wheat flour over the mushrooms and gently rub them to remove dirt.

Rinse the mushrooms briefly with water and pat them completely dry with a paper towel.

Finely chop the cleaned mushrooms and onion on a cutting board.

Finely chop 1/2 bell pepper and grate 1/2 carrot.

Combine the chopped mushrooms, onion, bell pepper, and grated carrot in a mixing bowl.

Season the vegetable mixture with salt, dried oregano, chili flakes, and piri piri masala.

Add 1 tsp Schezwan sauce and 1/4 cup cheese, then mix until the filling holds together.

Shape the mushroom mixture into 10 to 11 small oval lollipops.

Insert one toothpick into each shaped lollipop to make a handle.

Mix 2 tbsp corn flour with 2 tbsp water in a bowl to make a smooth slurry.

Dip each mushroom lollipop into the corn flour slurry until lightly coated.

Roll each coated lollipop in 1/2 cup bread crumbs until fully covered.

Heat 2 cups vegetable oil in a deep pan over medium heat until hot for frying.

Fry the breaded mushroom lollipops for 3 to 4 minutes until golden and crisp.

Lift the fried mushroom lollipops out with a slotted spoon and drain them on paper towel before serving.