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Cashew pakoda | snacks
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5 from 2 votes

Cashew pakoda recipe

Cashew pakoda is a popular snack in Tamil Nadu, especially in snack shops. Munthiri pakoda as we call in Tamil, it is quite a special item for tea time snack.
Prep Time10 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 3 people

Ingredients

  • ½ cup Cashews
  • ¾ cup Gram flour
  • 2 tablespoon Rice flour
  • 1 tablespoon hot ghee
  • 1 tablespoon hot oil
  • 2 tablespoon Coriander leaves
  • 2 tablespoon Mint leaves
  • 1 sprig Curry leaves
  • 1 tablespoon ginger
  • 2 Green chilli
  • 1 teaspoon Fennel seeds
  • teaspoon Asafoetida Optional
  • 3 pinch cooking soda
  • Salt
  • Oil for deep frying

Instructions

  • Take both flours, cashews firstly in a mixing bowl.
    ¾ cup Gram flour, 2 tablespoon Rice flour, ½ cup Cashews
  • To this add all other ingredients.
    1 tablespoon hot ghee, 1 tablespoon hot oil, 2 tablespoon Coriander leaves, 2 tablespoon Mint leaves, 1 sprig Curry leaves, 1 tablespoon ginger, 2 Green chilli, 1 teaspoon Fennel seeds, ⅛ teaspoon Asafoetida, 3 pinch cooking soda, Salt
  • Mix well to resemble a crumble.
  • Add water little by little in a sprinkled way to get a slightly sticky dough.
  • Heat oil in a kadai. Once hot, put the flame to low.
  • Take a small portion of dough (say 1 tbsp) and flatten it roughly. Drop it in oil gently.
  • Repeat to fill the kadai. Let it be undisturbed for 2 minutes.
  • After that, stir occasionally to let it fry evenly. It may take 9-10 minutes.
  • How you will know it's done? Check the cashews if it has turned golden in color.
  • Also, there will be a pleasant smell of gram flour, cashews and mint wafting.
  • Never let the mint, coriander turn black. It will make pakoda smell over fried.
  • Drain in paper towel and repeat to finish the dough.

Video

Notes

  • If your pakoda gets dissolved in oil while frying, that means you have added more ghee/ oil in dough and less water. To trouble shoot, you can sprinkle little more water and mix again.
  • Make sure to use fresh stock of cooking soda.
  • Do not over fry until the coriander, mint leaves to turn black. It will give burnt smell as gram flour will be over fried.
  • I fried in two batches. The second batch made the oil frothy, it is quite normal (especially if you use peanut oil)