Cashew Pakoda Recipe | Munthiri Pakoda

Cashew Pakoda is a delightful and crunchy Indian dish suitable for any occasion. This wonderful delight contains cashew nuts bound in a coated batter and deep-fried to taste. It arises in India’s diverse culinary traditions and is famous for its rich taste and delicious texture. It’s a popular choice for breakfast snacks, celebrations during the holidays, and street food fans alike.

Ingredients:

Main Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup rice flour
• 1/2 cup cashew nuts, roughly chopped
• 1 medium onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 1 tsp cumin seeds
• 1 tsp carom seeds (ajwain)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• 1 tsp baking soda
• Juice of 1 lemon
• Salt to taste

For Frying:

• Oil, for deep frying

Equipment

Gather the following equipment:

• Mixing bowls
• Whisk or spoon for mixing
• Knife and cutting board
• Deep frying pan or wok
• Slotted spoon
• Paper towels
• Measuring cups and spoons

Instructions:

1.  Prepare the Ingredients:

• Proceed by roughly cutting the onion, green chillies, ginger, curry leaves, and coriander as well Set these aside.

2.  Make the Batter:

• In a large vessel, mix the gram flour, rice flour, carom seeds, asafoetida, red chilli powder, turmeric powder, and salt.
• Mix in the thinly sliced onion, green chillies, ginger, curry leaves, and coriander leaves to the dry ingredients.  
• Mix in the water gradually, just a little at a time, until the batter is thick and smooth. The consistency should be thick enough to cover the cashews but not wet.

3.  Coat the Cashews:

• Add the whole cashews to the batter. Mix well so that each cashew is thoroughly coated with the spicy batter mixture.

4.  Heat the Oil:

• heat the oil over a low flame. To check whether the oil is ready, drop just a little of the batter into the oil. If the oil sizzles and comes to the surface, it’s good to fry.

5.  Fry the Cashew Pakoda

• Slowly drop small spoonfuls of the cashew batter into the hot oil. Fry in sections, taking care not to overcrowd the vessel.
• Fry the pakodas till golden brown and crispy, stirring periodically to ensure that they cook evenly. This should take about 5-7 minutes per round.

6.  Drain and Serve:

• As the pakodas become golden, use a spoon with a slot to remove them from the oil. Place them on a dish covered with towel paper to absorb any remaining oil.
• eat the cashew pakodas hot with your preferred chutney or dipping sauce

Tips for the Best Pakodas:

• Consistent Batter: Ensure that the batter is not too thin. A thicker batter will coat the cashews better, resulting in a crispier pakoda.
• Even Slicing: Finely slice the onions and other ingredients to ensure they mix well with the batter and cook evenly.
• Right Temperature: Keep the oil at a consistent medium heat. If the oil is extremely hot, the pakodas will burn on the surface while remaining uncooked inside. If the oil is excessively cold, the pakodas will take in too much and turn oily.
• Batch Frying: Fry the pakodas in small quantities to keep the oil temperature from dipping too low, ensuring they are properly crispy every time.