Cashew Pakoda | Kaju Pakoda | Godambi Pakoda
Servings: 250 gm
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.