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Cashew pakoda

Evening snacks
5 from 1 vote
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Ingredients

  • 1/2 cup rice flour
  • 2 cups besan flour
  • Curry leaves few
  • 2 tablespoon ghee
  • 1/2 teaspoon Ginger powder
  • 1/4 teaspoon baking soda heaped
  • 1/2 teaspoon Kashmiri chilli powder
  • Required Salt
  • 1/2 teaspoon Asafoetida
  • 1 + 1/2 cup cashew
  • 1 teaspoon oil + to fry

Instructions

  • Firstly heat oil
  • Add  ghee and baking soda to a wide bowl and mix well
  • Furthermore, add salt and mix well
  • Add Kashmiri chilli powder, ginger powder, and asafoetida; mix well
  • Furthermore, add cashews and curry leaves; mix well
  • Add besan flour, rice flour and mix well
  • Gradually add water little by little and knead the dough
  • the dough will be sticky, able to roll, and resembles poori dough
  • furthermore, add hot oil and mix well
  • Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
  • Pinch a portion of the dough and carefully add
  • Make sure cashew  is covered with dough
  • fry on medium flame. Avoid crowding the oil
  • initially oil turns frothy but as pakoda fries froth reduces
  • flip and fry evenly
  • fry till pakoda and cashew turns golden brown and froth subsides
  • carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
  • cool completely then store in an airtight container

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Notes

Cashew

  1. Always use raw cashew for pakoda. Cashew gets fried to golden brown when we fry pakoda
  2. I cut the cashews in half.  If you prefer chopping make sure you have bite-size pieces of cashews

Pakoda dough

  1. The amount of water might vary based on the besan and rice flour you use. I used around 3/4 cup of water
  2. The pakoda dough should be Sticky, Able to roll, and Resemble poori dough 

Cashew pakoda

  1. Pakoda stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the pakoda cool completely then close with the lid
  2. Always fry pakoda in medium flame. Fry till cashew and pakoda turn golden brown always froth subsides. Avoid high flame.

Pakoda Add on

  1. finely chopped green chilli instead of chilli powder
  2. Coriander seeds or coriander powder or coriander leaves
  3. Mint leaves 
 
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