Time
for parties and celebrations! Chef Kaviraj Khialani draws up an interesting
snack menu for your cocktail party. Check it out...
(Crisp
potato casings stuffed with cheesy chicken tikka and olives, served with Indiana
dip)
Serves:
Six to eight
Time
required:
30 minutes plus marination
time
For
the potato casing:
2
cups boiled and mashed potato
salt
to taste
1
tsp chopped mint leaves
1
tbsp chopped coriander leaves
1
tsp chaat masala
breadcrumbs
as required
For
the chicken tikka mixture:
1
cup cubed boneless chicken
1/2
cup whipped yoghurt
1
tsp ginger-garlic paste
1/2
tsp garam masala powder
a
pinch kasuri methi powder
1/2
cup breadcrumbs
1
tbsp oil
8-10
black olives, sliced
8-10
green olives, sliced
1/4
cup grated cheese
oil
for deep frying
For
the Indiana dip:
1
cup mayonnaise
1
tbsp Schezuan sauce
1
tsp chopped green chillies
1
tsp lime juice
To
prepare the potato casing mixture:
In
a bowl, combine together the mashed potato, salt, mint and coriander leaves,
chaat masala and a little breadcrumbs (fresh). Mix well and set
aside.
To
prepare the chicken tikka mixture:
Mix
together the yoghurt, ginger-garlic paste, garam masala and kasuri methi
powders, and breadcrumbs, and marinate the chicken in this mixture for 20
minutes.
Heat
the oil (for deep frying) in a pan, add the marinated chicken, cover and cook on
medium heat for 15 to 20 minutes. Once the excess moisture dries up, remove and
chop up the cooked chicken.
To
prepare the stuffing:
Mix together the
chopped chicken, olives and cheese and divide into 16-18 equal portions. Set
aside.
To
prepare the Indiana sauce:
Mix all the
ingredients together well and chill until serving time.
To
shape the bullets:
Divide
the potato mixture into16-18 walnut-sized portions and lightly flatten them.
Place a portion of the stuffing in the centre and seal the edges shaping each
into a bullet shape.
Heat
the oil in a pan and deep-fry the bullets until golden brown.
Remove
and serve hot with the Indiana sauce.
Chef's
variations:
You
can also stuff the potato bullets with onion, tomatoes, green chillies,
coriander leaves, lime juice, and chat masala. Assorted seafood in a cheesy
white sauce can be used for stuffing too.
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