These are a little fiddly, but well worth the effort. For the filling you can use meat filling of cooked chicken with tarragon or spicy lamb mince, or you can opt for a vegetarian filling, like us.

Makes 6-8

Ingredients

  • Potato mash made out of 400g of potatoes and 50g butter
  • 2 teaspoons of curry powder
  • 1 egg
  • 100-120g chickpeas flour
  • 10g polenta
  • Filling:
  • 200g brown button mushrooms
  • 100g spinach
  • 1 clove of garlic
  • 1 tablespoon of strong espresso
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground coriander
  • Pinch of cinnamon
  • 50g paneer, grated
  • Raita:
  • 200g natural yoghurt
  • Chopped coriander and mint leaves
  • Squeeze of lemon

Method

For the filling, slice and fry the mushrooms in a little oil until golden brown
Add the garlic followed by the spices
Pour in the coffee and add the spinach
Add a dash of water, wilt the spinach and wait for all the liquid to absorb
Stir in the paneer and leave to cool
To make the dough, simply combine the ingredients
The dough should be a little sticky and you need to work with damp hands
If it is too sticky, add more flour
Simply wrap a teaspoon of the filling in the potato dough and fry in lots of medium hot oil until golden, finish in the oven preheated to 180C until piping hot (10-15 minutes)
Serve with raita (simply combine the ingredients and season to taste)

temp-popcorn-chicken