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You are here: Home / SNACKS / DIWALI SNACKS / Cashew Pakoda | Kaju Pakoda | Godambi Pakoda

Cashew Pakoda | Kaju Pakoda | Godambi Pakoda

April 13, 2019

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Do you love the crispy, crunchy snacks? Do you love to munch on something crisp condiments during random hours? Does that random hunger make you look for small bites of crispy snacks which you can eat as you work? If your answer is “YES” for all the above questions, then you are in my team and I have brought an amazing and rich snack cashew pakoda or kaju pakoda for you. Just grab few from here..


I just made a batch of these crispy, rich snacks for the weekend and they are emptied in a day. So much addictive!!

cashew pakoda

When you have a jar full of nuts like cashews and instead of using them in desserts, if you prefer something savory then cashew pakoda is meant for you. But ensure the cashews are fresh or stored in air tight container. In case the cashews themselves are soggy or soft due to cold weather, then snack doesn’t turn crispy. The gram flour, rice flour and lentils flour give a perfect coating over the cashews and with all the spices it tastes too good.

Only word of caution is water shouldn’t be added at once while making the dough. Because if the dough turns runny, then pakoda isn’t possible. Water should be added incrementally such that a thick coating of flour forms on the cashews. After deep frying, the spices like carom and fennel seeds with crisp cashew takes it to next level. Alternatively you can check vermicelli pakoda.

yummy cashew pakoda

Watch video:

cashew pakoda
Print Recipe

Cashew Pakoda | Kaju Pakoda | Godambi Pakoda

Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 250 gm
Author: Sumana

Ingredients

  • Cashew- 1 cup
  • Gram flour - 1/2 cup
  • Rice flour - 1/8 cup
  • Blackgram lentil flour Urad flour - 1/8 cup
  • Salt- 1/2 tsp or to taste
  • Red chilly powder - 1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Baking powder - 1/8 tsp
  • Curry leaves- 1/2 tbsp
  • Coriander seeds - 1 tbsp
  • Hot oil - 1 tbsp
  • Cooking Oil - Enough to deep fry

To powder

  • Coriander seeds - 1 tsp
  • Carom seeds - 1/2 tsp
  • Fennel seeds - 1/4 tsp

Instructions

Preparation

  • In a wide bowl add gram flour, rice flour and lentil flour. You can roast lentils and powder finely. I have used store bought urad dal flour.
  • In a mortar and pestle, add coriander, carom and fennel seeds. Powder them together together coarsely.
    Cashew Pakoda step 2
  • Next add spices like salt, turmeric, red chilly powder and baking soda to the bowl. Also include powdered spice from above step. Now add chopped curry leaves and coriander leaves.
    Cashew Pakoda step 3
  • Mix all the ingredients well. Next add some hot oil and crumble the flour.
    Cashew Pakoda step 4
  • Next add cashew pieces and little water. Mix together. Add water incrementally and let all the cashews have a coating of flour.
    Cashew Pakoda step 5
  • Heat oil in a wok, and drop the coated cashews sepearating them through fingers. Deep fry them till golden brown and remove from oil.
    Cashew Pakoda step 6
  • Crispy and tasty cashew pakoda is ready to serve with tea or coffee.
    crispy cashew pakoda

Notes

  • Use the cashews that are fresh and crisp.
  • Do not add water at once. Include water little by little and let the cashews have a good coating of flour.
  • Urad dal flour gives good crunch to pakoda.
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Filed Under: DIWALI SNACKS, Recipes, SNACKS Tagged With: cashew recipe

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