Friday, May 14, 2010

Cashew Pakoda

Pakoda / Pakora means an Indian version of fritters.

The Tamil translation is 'Munthiri pakoda'.The recipe may vary between state to state (India), but this is how I recollect the Chennai's cashew pakora. With a lot of mint leaves, cilantro and crispy cashews....nothing can beat that rich snack along with evening tea.

Again some memories on this nut and the pakoda.

Cashew nuts are considered expensive and generally reserved for the festivals and gifts. No wonder it remains a rich food for most of us. I remember my mom preparing this special snack during Deepavali or for our Birthdays. After marriage I felt the importance of making it at home , when I saw my hubby buying this snack frequently. From then on, these homemade cashew pakodas get a special reservation in my to-do list:)

I have used halved cashews here. But generally people use the whole nuts.

Home grown mint leaves (2009).

Other ingredients for the pakora.

Cashew nut pakoda served.

Ingredients:
Cashew nut - 250 gm (2 cups)
red onion (thinly sliced lengthwise) - 1 1/2 cup
(adding onion is optional)
ginger - 3 tbsp (finely chopped)
green chilly - 5 (split into two)
curry leaf - 2 sprigs
mint leaf - 1 cup
cilantro leaves - 1/2 cup
besan flour - 3/4 cup
rice flour - 3 tbsp
baking soda - 1/4 tsp
red chilly powder - 1 tsp
garam masal powder - 1/2 tsp
salt - to taste (3/4 tsp approx)
oil - to deep fry (300 ml)
(corn oil or any lighter oil)

Method:
Chop the onion, mint leaf, curry leaf,ginger, cilantro, chillies as indicated.

Put the besan flour, rice flour, baking soda,salt, red chilly powder, garam masal powder in a mixing bowl and mix well.

(optional: Add 2 tbsp of hot oil to increase the crispiness of the pakora).

Add the cashews, chopped items to the flour and start kneading without adding water.
If needed , just add 2 tbsp water and mix well. The mixture should not be watery, but thick and moist. The water from the leaves and onion will be just enough.
Excess water makes the pakora oily and soggy.

Heat enough oil in a wok and wait till it reaches the smoking point. Then reduce the flame to medium. Put some fritter batter as if we are sprinkling the cashew mixture in the hot oil (they should fall as individual pieces). Take care not to overlap one another. Flip after it gets fried in one side. Take out, drain oil.

Like wise fry the cashew pakoda in small batches.

If you wish to store the pakora, then let them cool completely and store them in air tight containers. As we have added onion, this will be safer to use for 2 days only. So avoid the onions and other leaves (ginger, chillies are ok) to ensure longevity of the cashew pakoda.

Serving suggestion:
Serve as snack or starter.
The above said quantity approximately yields 3/4 kg cashew pakoda (almost thrice that of the cashew added).

27 comments:

Priya said...

Cashew pakodas makes me nostalgic, my grandma brings me whenever she visit us..Beautiful fritters looks irresistible..

Swathi said...

Vicki,
cashew pakoda looks really yum.
Thanks for visiting my blog and give me support against plagiarism.

Cool Lassi(e) said...

Lovely crispy Pakoda! Looks splendid!

divya said...

Cashew pakoda looksyummy....

VineelaSiva said...

Wooooooooooooooooooooooooow viki the cashew pakoda looks very yummy.Will sure give a try.Thank u for sharing the recipe.

Aysha said...

Cashew pakodas look the best and i ma sure they tasted the best too

Shama Nagarajan said...

tastier pakoda's....nice one dear

Hamaree Rasoi said...

Wow cashew pakodas look crispy and mouthwatering.

Enjoy your weekend dear

Deepa
Hamaree Rasoi

Suja Sugathan said...

Viki..Cashew pakodas looks crispy and yummy..

Premalatha Aravindhan said...

Cashew pakodas luks crips and delicious.Very tempting.Makes me hungry...

haleysuzanne said...

I've had lots of different vegetable pakodas before, but never cashew! I really look forward to trying this recipe - thank yoU!

AshKuku said...

Cashews are forever a favorite.... Salted, plain or with masala.... The pakodas look really yummy & tempts me to pop them, into my pie hole......

Ash...
(http://asha-oceanichope.blogspot.com/)

Sushma Mallya said...

looks so crispy and i just loved the recipe of it..will surely try it..

Niloufer Riyaz said...

mouth watering pakodas. my favorite

Hari Chandana said...

looks really yumm.. nice clicks too.. :)

Ms.Chitchat said...

AAAAAaahhhhhhhaaaaaaaaaaa,super o super cashew pakodas,ippove sappidanum pola irukku:):)

Anu said...

Pakoda looks crispy and yummy dear... mouthwatering..

Life is beautiful!!! said...

I have tasted it once in a bakery...Looks perfect :) Love the presentation.

Parita said...

New recipe and looks very yummy, thanks for sharing!

Devasena Hariharan said...

looks very good Viki...

Jayasri said...

Lovely crispy pakodas, I have not used mint in mine!! i will next time..,

Sarah Naveen said...

Yummy yumm!!! nice recipe..loved it..

Asha said...

Looks delicious, must try adding Mint to Pakodas. Sounds good to me.

Rina said...

Pakodas are all time fav..I will surely try ur version of mundri pakoda...

Home Cooked Oriya Food said...

super cashew pakodas... have to try it sometime...

Vinolia said...

oh yes, that's a nice crunchy flavorful snack!!!

naan yellatheyum appadiyey saapittu viduven :)

adding mint and coriander leaves is simply perfect , I love it !!!

Divya Vikram said...

Looks rich and delicious.