11 October 2017

Cashew pakoda

Cashew pakoda makes a perfect crunchy evening snack with a cup of tea. I am a huge fan of these cashew pakodas, the ones sold in leading sweet shops in Chennai has generous addition of mint leaves and that is the best part of it. The addition of cashews gives rich flavor and crunch in every bite. During monsoon season onion pakodas, bajjis or any deep fried savory snack is a must in most of the houses with a hot cup of masala tea. Cooking for guests especially sudden guests is one bit of confusing tasks on to decide the menu, this cashewnut (mundhiree) pakoda makes a great option which can be made in less than 10 minutes. From the usual onion pakoda this makes a welcome change. Some chutney or sauce served along makes it a complete appetizer too. During Diwali season this one makes a perfect party snack / starter.
Besan / Gram flour - 1 cup
Brown rice / rice flour - 1/2 cup
Cashewnuts - 1/2 cup (full or broken )
Onion - 1 no, thinly sliced
Red chilli powder - 1 tsp
Ginger and gralic paste - 1/2 tsp
Curry leaves - 2 sprig
Mint leaves - 1/4 cup
Salt - 1 tsp (or as reqd)
Asafoetida / hing - 1/4 tsp
Oil - for frying
In a bowl add the flours, chilli powder, hing, salt and mix well.
Add onions, cashews, curry leaves, mint, ginger and garlic paste to the flour mixture and mix them well so that onions gets coated well.
Just sprinkle very little water this will make the mixture look crumbly. Do not pour water, just light sprinkle will do.
Heat oil in a pan for deep frying once it comes to good heat bring the heat to medium and sprinkle the crumbled batter to the oil.
Turn over the pakodas to cook on the other side, once the color turns to golden brown and crispy remove from heat and drain it on a a kitchen towel.
Once bit cooled store in a air tight container, it can be served hot with green chutney and sauce with tea for evening snacks.

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