Cashew Pakoda recipe
Cashew Pakoda is a crispy and flavorful Indian snack made by deep-frying a spiced gram flour batter mixed with cashew nuts, onions, and herbs. Crunchy on the outside and rich with the buttery taste of cashews, it's a perfect tea-time treat or festive appetizer.
Ingredients
- ¾ cup Cashew nuts
- ½ cup Besan | kadalai maavu
- ½ cup Rice flour
- 1 cup Mint leaves loosely packed
- 2 cloves Garlic optional
- Ginger a small piece
- 1 tsp Fennel seeds | sombu
- Curry leaves few
- Salt as needed
- 1 tsp Red chili powder
- 2 tsp hot oil
- Oil for deep frying
Instructions
- In a mixie coarsely pulse the ginger, garlic(if adding), fennel seeds, and curry leaves.
- Chop the mint leaves.
- In a wide bowl add the besan, rice flour, chopped mint leaves, pulsed ginger mixture, red chili powder, salt, and cashew nuts.
- Do not roast the the cashew nuts. Add raw cashew nuts. Add whole cashews.
- Heat the 2 tsp of oil and add it to the flour mixture.
- Mix everything and sprinkle a little water.
- Make a stiff dough.
- Heat oil for deep frying.
- When it becomes hot, bring the flame to medium.
- Take the cashew pakoda dough in small portions and carefully put them into oil.
- Deep fry in oil till it becomes crispy golden brown.
- Fry on both sides.
- Take it out once the oil sound subsides.
- Drain in a kitchen towel.
- Repeat this for the rest of the cashew mixture.
- This pakoda can be stored in an airtight container for 2 days.
- Allow this to cool completely and then store it in a box.
- It will stay crispy for 2 days. But trust me it is highly addictive. So it won't stay long.
Tried this recipe?Let us know how it was!