This is one of the rich and quick evening snacks. Nothing can beat enjoying hot pakodas/fritters in this chilly weather.
Anyone can make this, it is that easy and the secret lies in the mixing of the dough to correct consistency. You don’t want to make it thick or liquidy. Never make pakodas with loads of water, which will take a lot of oil. They have a crispy outside and crunchy inside. Adding little mint leaves will give that extra kick to the flavor. My friend Jothi gave me the idea to do this. I asked her some snack and sweet ideas and she gave me a lot of ideas 😉 You will see them as they come!
I have had them very few times in India. And this is my first time to make cashew pakodas. I usually make onion at home. My dad used to get me in India when I was doing my School. 🙂 He works till 2 pm on Saturdays, so when he gets back home he used to get me some snacks like bajji, sweet poli, masala poli, pakodas, vada, chips, halwa… 🙂 Love those days! Memories! We do not remember days, but we remember moments!!!
- Cashew nuts – 20 nos
- Besan flour – ½ cup
- Rice flour – 1 tbsp
- Mint Leaves – 1 tbsp, chopped finely
- Coriander leaves - 1tbsp, chopped finely
- Asafoetoda – 1 pinch
- Red chilli powder – 1 tsp
- Ginger garlic paste – ¼ tsp
- Baking soda – a pinch
- Warm oil – 1 tbsp
- Curry leaves – 5, chopped
- Salt – 1 tbsp
- Oil for frying
- Soak the half broken cashews in water for fifteen minutes.
- In a mixing bowl, add everything except cashews. Mix well. Add the cashews and combine it well.
- Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
- Heat kadai with enough oil to fry.
- Take some dough in your hands and slowly drop the dough in small batches.
- Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
- Store it in an airtight container and can have it for 7-10 days.