Method to prepare the potato casing mixture.
In a bowl combine together the boiled, pealed and mashed potato, along with seasonings, mint, coriander, chat masala powder, a little breadcrumbs (fresh). Mix well. Keep aside.

To prepare the chicken tikka mixture.
Marinade the chicken with the tandoori marinade and keep aside for 20 mins. Heat oil in a pan, add in the marinated chicken, cover and cook on a medium high flame for 15-20 mins. Dry up the excess moisture, remove and chop up the cooked chicken.

To prepare the stuffing for the potato casings
Mix together chicken, olive, and cheese and divide into equal portions.

To shape the bullets:
Divide the potato mixture into 16-18 portions of walnut size and lightly flatten, place a portion of the stuffing in the center and seal the edges shaping it into assorted shapes. Deep fry until golden browned. Remove and serve hot.

VARIATIONS: onion, tomatoes, green chilies, coriander leaves, lime juice and chat masala, mixed together is an ideal filling for the bullets. Assorted sea foods with cheesy white sauce can be used for stuffing too.