Tuesday, 1 October 2013

Cashew Pakoda

This is a different type of pakoda which we first saw in a chain of stores in Bangalore. Hubby dear liked it very much so decided to try it at home and was very pleased to see the result. Here is the recipe for all of you to try.


1 cup roasted unsalted cashews halves,
1 cup besan,
½ cup rice flour,
1 ½ tsp red chilli powder,
½ tbsp ginger-garlic paste,
½ cup chopped coriander leaves,
A handful of chopped curry leaves,
½ cup chopped onions,
Salt to taste
Oil for deep frying


Mix all the ingredients except the oil using very little water. Adding very little water is the key to getting crisp pakodas (that is if you like your pakodas crisp).

Heat oil and when it is hot add spoonfuls of the batter and deep fry till golden brown. Fry in batches.