To begin the preparation of Pineapple Jalapeño Poppers, mix all the ingredients mentioned for the outer layer, and make a soft dough.

Cover the dough and set it aside at least for fifteen minutes.

In a pan, add 2 teaspoons of oil and add the pineapple and jalapenos.

Saute till the pineapple turns soft.

Add the potatoes and saute for 2 minutes. Add required salt, chaat masala and make sure all the ingredients are mixed well.

Make small balls out of the dough and roll them into a circle.

Spoon the pineapple jalapeño filling in the center of the dough and add some cheese on top and close the ends so that it forms a bite size ball (like making for aloo paratha). Prepare the same way for the remaining portions of the dough and filling. 

Preheat oil for deep-frying in a kadai. Add these pineapple jalapeño poppers gradually a few at a time and deep fry in oil until golden brown and crisp. Ensure you deep fry on medium heat the crust gets well cooked.

Once golden brown and crisp, drain the pineapple jalapeño poppers from the oil and place it over paper towels. Insert a toothpick on one end.

For the dip, whisk the honey, oil, chilli flakes, garlic, salt and lemon juice until well combined and allow it to rest and marinate for about about 30 to 40 minutes.

Serve the Pineapple Jalapeño Poppers hot with the honey chilli dip as an appetizer for parties.