- Start off with the chicken. In a chopper, add chicken cubes and blend it to a pulse. Add onions, coriander leaves, green chilies, ginger garlic and pulse it again until everything is well blended.
- Take out the mixture in a bowl. Toss ingaram masala powder, salt and pepper, lemon juice. Add the bread crumbs for some crunch. Stir everything up!
- Time to add the delicious little Del Monte Olives. Divide the mixture equally into lemon sized balls. Take one ball, flatten it a bit and place one olive in the center and roll it to form either a ball or a cylinder. Repeat this for the entire mixture.
- Coat each popper evenly with seasoned flour mixture, then coat it with egg and then with bread crumbs. Dip it again in the beaten egg and coat it one more time with bread crumb as a second coat. Repeat the same for all the poppers. Voila! They’re ready for frying!
- Freeze the poppers for 30 minutes. At this stage, you can freeze themfor longer and fry themas and when required. Your guestsmight even mistake them for readymade poppers from the shop!
- Heat enough oil in a deep pan or kadai. Once hot, fry the poppers on medium heat until they turnbrown and crisp. Take them out and drain onto an absorbent towel. But be carefularound the hot oil.
Great job! Your poppers are ready to be served. You can even add asour cream dip,mayonnaise or ketchup on the side.
The best part of this recipe is that you can freeze the coated poppers in the freezer easily up to 2 months. All you need to do is fry them just before serving. Isn’t that cool?
