100g gram flour or besan
1/2 tsp salt
1 green chilli, finely chopped
1/4 tsp cumin seeds, crushed
1/4 tsp coriander seeds, crushed
8-10 Leonardo Queen stuffed olives
Oil for deep frying
In a large bowl, tip in the gram flour with the salt, chilli, cumin and coriander seeds. Add approximately 4-5 tbsp of water and mix to make a thick clinging batter. Drop in the olives and coat them with the batter.
Place the batter coated olives in the oil and deep fry for 30 seconds to a minute until golden brown.
Drain on kitchen paper and serve with tomato ketchup or a tomato chutney.