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!!
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.
Watch video:
Cashew Pakoda | Kaju Pakoda | Godambi Pakoda
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.
- 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.
- Mix all the ingredients well. Next add some hot oil and crumble the flour.
- Next add cashew pieces and little water. Mix together. Add water incrementally and let all the cashews have a coating of flour.
- Heat oil in a wok, and drop the coated cashews sepearating them through fingers. Deep fry them till golden brown and remove from oil.
- Crispy and tasty cashew pakoda is ready to serve with tea or coffee.
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.
