Bollypop – A delicious gluten free potato and chicken ball in a crispy chickpea batter with a chutney pop

Ingredients

• Chutney pop
• 1 part Chutney recipe – this will make about 50 pops and will have enough to use as a dipping sauce. - http://kravingsfoodadventures.com/green-chutney/
• 2.5 lbs Russet potatoes cut into small cubes
• 1 tsp black mustard seeds
• 1 large onion (8 oz)
• 2 – 3 tbsps Curry leaves – cut with scissors if too large
• 2 tsps chaat masala
• 2 tsps cumin powder (jeera)
• 1 tsp turmeric (haldi)
• 1 tsp chilli powder
• 5 tbsps ginger and garlic paste
• 1 lb boneless chicken cut into small pieces
• 4 tbsps chopped coriander
• 2 tbsps red pepper confetti( skin of the red pepper cut into small confetti flecks)
• Salt
• Batter
• 3 cups Gram flour (chana ka atta)
• 1 – 1 1/2 cups cold water
• 2 tsps chaat masala
• Pinch of red chilli flakes
• 1 tbsp chopped coriander
• 1 tbsp chopped red pepper confettii( skin of the red pepper cut into small confetti flecks)
• Salt
• Oil

Instructions

1. Prepare the chutney, pipe into small blobs and freeze.
2. Boil the potatoes in some salt water for about 10 – 15 mins
3. Remove, drain and cool
4. In a saute pan, add some oil and add the mustard seeds
5. When the mustard seeds have spluttered, add the onions and cook for a few mins
6. Add the curry leaves
7. Add all the powdered spices
8. Add the ginger and garlic paste and mix well
9. Add the chicken and cover and cook for 5 – 10 mins till the chicken is cooked
10. Remove from pan and add to mashed potato mixture
11. When the filling is cool, add the chopped coriander and red pepper confetti
12. Using an ice cream scoop, scoop out all the mixture into balls
13. With clean hands, insert a frozen chutney pop in the centre of each Bollypop and roll
14. Add water a little at a time to the gram flour till it's a smooth paste
15. Add salt, chat masala and the pinch of red chilli flakes
16. And follow with the coriander and red pepper confetti
17. Heat 2 – 3 cups of oil
18. When the oil is hot, dip the Bollypops in the batter and fry
19. When golden brown, drain on some kitchen towel and serve.