Cashew Pakoda is a flavorful tea time South Indian snack made with cashews, besan flour, spices and ghee. Cashew Pakoda also known as Kaju Pakoda or Munthiri Pakoda is crispy outside and little soft inside with the rich taste of cashews in every bite. The spices and curry leaves adds a nice flavor that makes this pakoda very unique. It's a popular tea-time or festive snack, especially during Diwali or Navratri.
Cashew Pakoda is best enjoyed hot straight from the kadai. It stays crisp for a long time if stored properly. This is a good snack to make in bulk and store in airtight jar to enjoy for few days. The cashew gives it that royal touch and makes it perfect to serve for guests also. It tastes so good when had hot with a cup of tea or coffee in evening.
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About Cashew Pakoda
Cashew Pakoda is a South Indian style deep fried snack made with whole cashew nuts mixed in a batter of besan flour, ghee and spices. The batter is just moist enough to coat the cashews so that it fries up crisp and golden. The fennel powder, ginger, green chilies and curry leaves gives amazing aroma to the pakoda.
You can make this easily at home without any big preparation. The best part is you do not need perfect shape, just drop small pieces in hot oil and fry till crisp. The texture comes out crunchy with that rich nutty taste of cashew. This snack is mostly made during special occasions or when guests visit.
There are many versions of pakoda, but this one with cashews and spices is always my favorite. You can even adjust spices as per your liking. I make Cashew Pakoda often when I want something quick and special. It is a nice change from the regular onion pakoda that I make.
Some versions add rice flour but this recipe is from a book that I have and it is shop style version. It is very crispy outside with a soft crunchy inside perfect to go with a cup of coffee or tea. Cashew Pakoda is not only festive and flavorful but also simple and easy to make at home.
Cashew Pakoda Video
Cashew Pakoda Ingredients
- Cashew nuts - It gives nice crunch and rich nutty taste when fried. You can break few if you want smaller pieces, but I like it whole as it looks nice in pakoda.
- Besan flour - I used besan to bind all ingredients together. This adds coating to pakoda and gives mild nutty flavor.
- Ginger - It adds nice flavor that goes well with green chilies and fennel.
- Fennel seeds powder - I add this for light sweet and aromatic taste to pakoda.
- I really like the flavor it adds, it can make pakoda feel special and fragrant.
- Curry leaves - I fry few curry leaves along with pakoda for extra aroma and little crunch. It can be skipped if you don't have fresh curry leaves.
- Green chilies - I used this for adding spice and it gives a nice bite while eating. But if you serving it for kids then replace it with red chili powder. You can reduce or increase as per your spice level.
- Ghee, Cooking soda- Ghee when mixed with cooking soda adds a softness to the pakoda.
- Oil - Oil is used for deep frying. You can use groundnut oil or refined oil for deep frying.
Why This Recipe Works
- I used simple ingredients that is easily found in kitchen.
- Cashew gives rich and royal taste that stands out among other snacks.
- Adding curry leaves and fennel gives lovely aroma and makes pakoda feel fresh.
- It can turn crispy outside and soft inside every time if fried properly.
- Great for evening snack, tea time, or to serve to guests.
Similar Recipes
How to make Cashew Pakoda Step by Step
1.To a mixing bowl add 1 and ½ tablespoon ghee along with salt to taste, ¼ teaspoon cooking soda.
2.Mix it well with your fingers.
3.Add 1 cup besan flour.
4.Add 1.5 teaspoon ginger, 2 green chilies and 2 tablespoon curry leaves.
5.Mix it well.
6.Add ¾ cup cashews. You can use broken cashews or whole cashews like this.
7.Give a quick mix.
8.Sprinkle water little by little and mix well.
9.Make a sticky dough.
10.Make small balls like this.
11.Heat oil in a kadai - pinch and shape it roughly and add it. Add in batches.
12.Flip over and fry for 8-10 minutes in low medium flame.
13.Fry until golden brown.
14.Repeat to finish. Switch off and add curry leaves. Drain oil and remove.
15.Add it to fried cashew pakoda.
Cashew pakoda is ready!
Expert Tips
- Ghee, soda - When ghee and soda is mixed well first and adding other ingredients later gives pakoda with soft inside just like in shops.
- Cashew - I always use fresh whole cashews for good look and taste. You can add half broken ones too.
- Flour - You can even add ¼ cup rice flour along with ¾ cup gram flour for a variation.
- Consistency - Do not add too much water. I like my mixture just wet like a dough only then it will be crispy and perfect. It should be like chapati dough.
- Frying - I always fry in medium hot oil. If oil is too hot, pakoda will brown fast but stay soft inside. If oil is too cold, it absorb oil and becomes soggy. It takes at least 8-10minutes to get cooked so be patient while frying.
- Variations - You can try adding chopped mint leaves, crushed coriander seeds for a mild twist in taste.
- Hot oil - You can add 1 tablespoon hot oil while mixing the flour mix to make it extra crispy.
Serving and Storage
Serve Cashew Pakoda hot with tea or coffee for evening snack. It also goes well as a side for rice meals. Cool them completely before storing in clean airtight jar. Keeps well for 2 to 3 days at room temperature without loosing the crispness.
FAQS
1.Can I skip ginger?
Yes you can skip it. The pakoda still tastes good with just other spices flavor.
2.Why is my pakoda oily?
Oil may not be hot enough. Make sure to fry in medium high heat to avoid oil absorption.
3.Can I add onions?
Yes, add little finely chopped onion along with mint for extra flavor.
4.Can I use roasted cashews?
Better to use raw cashews. Roasted ones may turn too brown while frying and make pakoda taste bitter.
5.How to keep it crisp longer?
Cool fully and store in airtight container. Do not cover when hot as it will become soft.
If you have any more questions about this Cashew Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Cashew Pakoda Recipe (Munthiri Pakoda Recipe)
Ingredients
- 1 cup besan flour
- ¾ cup cashews
- 1 and ½ tablespoon ghee
- ¼ teaspoon cooking soda
- 1 teaspoon fennel seeds powder
- 1 and ½ teaspoon ginger
- 2 green chilies
- 2 tablespoon curry leaves
- salt to taste
- water as needed
- oil for deep frying
Instructions
- To a mixing bowl add 1 and ½ tablespoon ghee along with salt to taste, ¼ teaspoon cooking soda.
- Mix it well with your fingers.
- Add 1 cup besan flour.
- Add 1.5 teaspoon ginger, 2 green chilies and 2 tablespoon curry leaves.
- Mix it well.
- Add ¾ cup cashews. You can use broken cashews or whole cashews like this.
- Give a quick mix.
- Sprinkle water little by little and mix well.
- Make a sticky dough.
- Make small balls like this.
- Heat oil in a kadai - pinch and shape it roughly and add it. Add in batches.
- Flip over and fry for 8-10 minutes in low medium flame.
- Fry until golden brown.
- Repeat to finish. Switch off and add curry leaves. Drain oil and remove.
- Add it to fried cashew pakoda.
- Cashew pakoda is ready!
Video
Notes
- Ghee, soda - When ghee and soda is mixed well first and adding other ingredients later gives pakoda with soft inside just like in shops.
- Cashew - I always use fresh whole cashews for good look and taste. You can add half broken ones too.
- Flour - You can even add ¼ cup rice flour along with ¾ cup gram flour for a variation.
- Batter consistency - Do not add too much water. I like my mixture just wet like a dough only then it will be crispy and perfect.
- Frying - I always fry in medium hot oil. If oil is too hot, pakoda will brown fast but stay soft inside. If oil is too cold, it absorb oil and becomes soggy. It takes at least 8-10minutes to get cooked so be patient while frying.
- Variations - You can try adding chopped mint leaves, crushed coriander seeds for a mild twist in taste.
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