Cashew Pakoda Recipe - Munthiri Pakoda Recipe - Kaju Pakora Recipe with step wise pictures. Spicy and crunchy morsels of heaven. These cashew pakoda taste amazing hot with a cup of chai on any rainy day or during a cool evening. Cashew pakoda is hubby’s favourite one. He loves any crunchy pakoda with his cup of tea. Specially this one turns out very close to bakery style one. The main point for crunchy yet melt in mouth pakoda is to make the dough really stiff, so use less water. Also adding hot oil or ghee into the mixture makes it even more crunchy. Some people like to add their cashews raw, but i like to toast them in some ghee and add that into the mixture. This way the cashews turn out super crispy. Pin Check out my medu pakoda recipe too. Pin Hope you will give this a try and let me know how it turns out for you. Pin
📖 Recipe Card
Pictorial: 1)Take onions, chilli powder in a bowlPin 2)Add in saltPin 3)Add in some asafoetidaPin 4)Add in some baking soda / cooking sodaPin 5)Add in some fennel seeds. You can add some crushed garlic and curry leaves at this pointPin 6) Mix wellPin 7)Add in rice flourPin 8) Add in gram flour Pin 9)Mix well. Set this asidePin 10)Heat 2 tblsp ghee in a pan Pin 11)Add in raw cashewsPin 12)Fry till golden brown Pin 13)Add cashews into the besan along with the hot ghee Pin 14)Mix wellPin 15)Set this aside for 10 minsPin 16)Add little water as neededPin 17)Make it into a stiff sticky dough likePin 18)Heat oil and take small portion of the dough and drop it in.Pin 19)Fry till goldenPin 20)Drain and servePin 21)Enjoy hot Pin
title: “Cashew Pakoda Recipe Munthiri Pakoda Recipe Kaju Pakora Recipe” ShowToc: true date: “2024-10-09” author: “Daniel Olsen”
Cashew Pakoda Recipe - Munthiri Pakoda Recipe - Kaju Pakora Recipe with step wise pictures. Spicy and crunchy morsels of heaven. These cashew pakoda taste amazing hot with a cup of chai on any rainy day or during a cool evening. Cashew pakoda is hubby’s favourite one. He loves any crunchy pakoda with his cup of tea. Specially this one turns out very close to bakery style one. The main point for crunchy yet melt in mouth pakoda is to make the dough really stiff, so use less water. Also adding hot oil or ghee into the mixture makes it even more crunchy. Some people like to add their cashews raw, but i like to toast them in some ghee and add that into the mixture. This way the cashews turn out super crispy. Pin Check out my medu pakoda recipe too. Pin Hope you will give this a try and let me know how it turns out for you. Pin
📖 Recipe Card
Pictorial: 1)Take onions, chilli powder in a bowlPin 2)Add in saltPin 3)Add in some asafoetidaPin 4)Add in some baking soda / cooking sodaPin 5)Add in some fennel seeds. You can add some crushed garlic and curry leaves at this pointPin 6) Mix wellPin 7)Add in rice flourPin 8) Add in gram flour Pin 9)Mix well. Set this asidePin 10)Heat 2 tblsp ghee in a pan Pin 11)Add in raw cashewsPin 12)Fry till golden brown Pin 13)Add cashews into the besan along with the hot ghee Pin 14)Mix wellPin 15)Set this aside for 10 minsPin 16)Add little water as neededPin 17)Make it into a stiff sticky dough likePin 18)Heat oil and take small portion of the dough and drop it in.Pin 19)Fry till goldenPin 20)Drain and servePin 21)Enjoy hot Pin
