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Cashew Pakoda Recipe (Munthiri Pakoda Recipe)

Cashew Pakoda is a flavorful tea time South Indian snack made with cashews, besan flour, spices and ghee. It 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.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Servings2
AuthorSharmilee J

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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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