Cashew Pakoda recipe|Mundiri pakoda
Cashew pakoda, Mundiri pakoda recipe with step-by-step pictures. Cashew pakoda, mundiri pakoda, Kaju pakoda, a mint-flavored pakoda a perfect choice for tea time and also pairs with rice too. The word mundiri pakoda itself brings back a lot of childhood memories. We used to live 10 kms away from Madurai City, and appa buys mundiri pakoda for us from a shop near the Madurai bus stand. This shop, Prema vilas mundiri pakoda is very famous and we used to eat this madly whenever appa buys it for us. Mostly we used to eat this with curd rice or rasam rice and we love to eat pakodas in that way only. I wanted to try this Mint cashew pakoda for a long time and finally made it today. This is totally an addictive snack, a treat for cashew lovers.
Also check out my rice pakoda recipe, cabbage pakoda recipe, spring onion pakoda, aloo pakora
Cashew pakoda recipe
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.
Notes
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.
