Cashew Pakoda quite a famous snacks in South India. This is a really simple and very tasty snack recipe, made with cashew nuts. Adding hot oil or ghee into the mix makes it even more crunchy. There are many shops where we get cashew pakoda but the most famous one is Adyar Anand Bhavan.
Besan/Gram flour - 1 cup
Rice flour - 1/2 cup
Mint - 1/8 cup chopped
Coriander leaves - 1/4 cup chopped
Curry leaves - 12 chopped
Fennel seeds - 3/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Ghee - 1 tsp
Salt to taste
Water - 1/3 cup or less
INGREDIENTS:
Cashews - 20 or moreBesan/Gram flour - 1 cup
Rice flour - 1/2 cup
Mint - 1/8 cup chopped
Coriander leaves - 1/4 cup chopped
Curry leaves - 12 chopped
Fennel seeds - 3/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Ghee - 1 tsp
Salt to taste
Water - 1/3 cup or less
METHOD:
1. In a bowl, add besan, rice flour, and ghee. Mix well.
2. Add chili powder, turmeric powder, cashews, fennel seeds and curry leaves. Mix everything together.
3. Add mint and coriander leaves. Combine well and keep it aside.
4. Heat oil in a pan.
5. Add a little water(about 1 tbsp) first. Knead the mix gently. It should be like a wet crumbled mixture - not a hard dough. Add water as per the requirement of the dough, very little at a time.
6. The mixture should be like a wet and dry crumbles biscuit with bits attached. Cashews will be seen clearly.
7. When it is ready, immediately start cooking. Do not keep it aside for long as the consistency of dough mixture can change.
8. Take a lump of dough/mixture in your hand and slowly drop it with cashews in each lump. Small batches and medium sizes are the best. Do not try to shape them.
9. Keep turning in between until it is golden in color on all sides. Cook on a medium flame.
10. Drain the pakodas on a kitchen paper.
11. Serve immediately when hot with a cup of tea.
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