Cashew Pakoda recipe|Mundiri pakoda
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- Recipe Cusine: Indian
- Prep Time: 10Â Minutes
- Cook time: 20 Minutes
- Serves: 2-3
- Author: Jeyashri
- Recipe Category: snack
- Description: Cashew pakoda, mundiri pakoda, a mint flavored pakoda a perfect choice for a tea time and also pairs with rice too.
  Cashew nuts 3/4 cup
  Besan | kadalai maavu 1/2 cup
  Rice flour 1/2 cup
  Mint leaves 1 cup (loosely packed)
  Garlic 2 cloves(optional)
  Ginger a small piece
  Fennel seeds | sombu 1 tsp
  Curry leaves few
  Salt as needed
  Red chili powder 1 tsp
  Oil  for deep frying + 2 tsp
Method :
- 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 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 in a box.
- It will stay crispy for 2 days. But trust me it is highly addictive. So it won’t stay long.
- You can add finely chopped onions to the pakoda, but it will stay for a day.
- This cashew pakodas tastes yum with rasam rice and curd rice too.
- Adding hot oil to the dough gives crispiness to the pakoda.
- You can skip the garlic and make it as a no onion no garlic cashew pakoda.
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Method with step by step pictures:
- 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 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 in a box.
- It will stay crispy for 2 days. But trust me it is highly addictive. So it won’t stay long.
- You can add finely chopped onions to the pakoda, but it will stay for a day.
- This cashew pakodas tastes yum with rasam rice and curd rice too.
- Adding hot oil to the dough gives crispiness to the pakoda.
- You can skip the garlic and make it as a no onion no garlic cashew pakoda.
