Olive Ke Pakode


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.

Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.

Foreign invasions, trade relations and colonialism introduced certain foods to the country like potato, chillies and breadfruit.


Green Olives pitted 16-18 large

Refined Flour 1 cup

Garlic cloves 7-8

Processed cheese 25 grams

Green chillies 5-6

Salt to taste

Crushed black peppercorns to taste

Breadcrumbs 1 cup

Extra virgin olive oil 1 tablespoon


Cut garlic into thin strips. Cut cheese into thin strips and halve them. Roughly chop green chillies.Stuff olives with garlic strips, cheese strips and green chillies.

Put refined flour in a bowl, add salt and crushed peppercorns and mix well. Add ¼ cup water and mix to make a smooth batter.

Put breadcrumbs in another bowl, add extra-virgin olive oil and mix well.

Dip the olives in the batter and coat them in breadcrumbs.

Place the prepared olives pakode in an air fryer basket and fry at 200º C for 7-8 minutes.

Halve one of the fried pakoda and arrange with the other pakode on a serving plate and serve hot. – sanjeevkapoor.com