Cashew pakoda recipe
Cashew pakoda, mundiri pakoda, a mint flavored pakoda a perfect choice for a tea time and also pairs with rice too.
Servings: 3
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
Notes:
1. You can add finely chopped onions to the pakoda, but it will stay for a day.
2. This cashew pakodas tastes yum with rasam rice and curd rice too.
3. Adding hot oil to the dough gives crispiness to the pakoda.
4. You can skip the garlic and make it as a no onion no garlic cashew pakoda.
