Wednesday, 7 September 2016


Cashew pakodas are very tasty and crunchy. Cashews embedded in this pakoda are making the difference of rich taste in this snack. 

How to make?


Cashews 200gms
Besan flour 100 gms
Raw rice flour 100 gms
Hot oil one tablespoon
water 100 ml
Cooking soda one pinch
Finely chopped Bellary onion one cup
Finely chopped green chillies four
Ginger flakes one tablespoon
Cilantro leaves finely chopped one cup
Curry leaves finely chopped half cup
Mint leaves finely chopped one cup
Salt required
Fennel seeds one tablespoon
Asafoetida half pinch


Mix the salt, cooking soda, besan flour and raw rice flour well in a dry bowl.
Add water little by little to make a rough dough.
Add hot oil.
Incorporate all the ingredients i.e., onion, green chillies,  ginger flakes, fennel seeds, curry leaves, cilantro leaves and mint leaves.
Knead them gently.
Heat the cooking oil and drop rough portions of pakoda-mix dough with your hand as seen in the image.
Allow to deep fry until the pakodas get golden brown and the bubbles subside.
Repeat the process to deep fry in several batches.
Transfer them into a dry serving bowl.
You can place them in a tissue paper to absorb oil.

Serve hot with hot frothy tea.

A perfect snack for the monsoon days.

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