Cheese Stuffed Tandoori Olives with Cranberry Sauce
Cheese-Stuffed Tandoori Olives — oozing with parmesan and crisped to perfection, these fried olives are coated in a tandoori yogurt marinade for all the flavor! With notes of rosemary and thyme paired with a cranberry dipping sauce for an Indo-Western fusion, this is finger food at its best!
Ingredients
Tandoori Olives:
- 2 cups green olives
- 3 oz parmesan cheese , sliced into small pieces
- 2 tbsp all purpose flour
- 2 tsp ginger garlic paste
- 1/2 cup hung curd or greek yogurt
- 1 tsp red chili powder
- 1/2 tsp mango powder (amchur)
- 1/2 tsp black pepper
- 1/2 tsp chaat masala
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/2 tsp rosemary , minced
- salt , to taste
- 2 tsp mustard oil
- 1 tsp thyme
- 1 cup panko breadcrumbs
- oil , for frying
Cranberry Sauce:
- 1 cup cranberries
- 1/4 cup orange juice
- 1/3 cup sugar
- 1 tbsp orange zest
- 1/4 tsp cinnamon powder
- pinch salt
Instructions
Olives:
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Stuff the center of your olives with a piece of parmesan cheese. Add in your all purpose flour and toss gently to coat the olives.
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In a separate bowl, whisk together ginger garlic paste, yogurt, red chili powder, amchur, black pepper, cumin powder, chaat masala, oregano, rosemary, salt, mustard oil, and thyme.
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Add your olives into the yogurt marinade and gently mix to coat them completely.
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Individually or in small batches coat your olives in the panko breadcrumbs and fry until nice and golden brown.
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Serve these Cheese-Stuffed Tandoori Olives with a festive cranberry sauce and dig in!
Cranberry Sauce:
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Combine the orange juice, sugar, orange zest, salt, and cinnamon together in a pan, and bring it to a gentle boil.
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Add in the cranberries and boil them until they begin to burst. Keep it on the thinner side as the sauce will thicken later.
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Switch off the gas and take it off the stove. Mix well and let it cool down before serving.