Cashew Pakora (Cashew Pakoda)
Super crunchy and crispy, this cashew pakora is the perfect tea time or evening snack that is super easy to make and you can enjoy with your cup of tea.
Ingredients
- 1 cup cashews
- 1 red onion sliced
- 1 cup chickpea flour
- ¼ cup rice flour
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon carom seeds
- ½ teaspoon ginger chopped
- ⅛ teaspoon asafoetida
- 1-2 green chillies
- 1 tablespoon coriander chopped
- 1 teaspoon lime juice
- Salt to taste
- Oil for frying
Instructions
- Start by finely chopping the coriander, green chillies and curry leaves and slicing the onions.
- In a small bowl, add the flours, spices and cashews.
- Add in all the rest of the ingredients.
- Mix well until you get a sticky and thick batter that is easy to portion out using your fingers.
- Heat oil in a kadai or pot, slowly drop small portions of the pakoda mixture into it and cook,
- Drain the excess oil, transfer the pakoras to a serving platter and enjoy.
Notes
Don’t have fresh coriander leaves? Use mint leaves or any other fresh herbs of your choice.
Hot ghee can also be a great addition to the mixture for the cashews pakodas. This adds to its flavor and deliciousness. If you don’t want to use ghee, add 1 tablespoon hot oil into the mix.
The oil temperature actually matters a lot when it comes to getting the pakoras to be crisp and crunchy. Make sure the oil isn’t too hot or too cold, and cook them on medium flame, so that they’re cooked to perfection.
You don’t need to add any water into the pakoda dough mixture. If the mixture seems too stiff and dry, you can add a splash of water or some yogurt into it to get it to the right consistency.
Nutrition
Calories: 471kcalCarbohydrates: 53gProtein: 18gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 94mgPotassium: 732mgFiber: 8gSugar: 9gVitamin A: 216IUVitamin C: 6mgCalcium: 59mgIron: 5mg
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