Cashew Pakoda Recipe | Munthiri Pakoda Recipe

Cashew Pakoda is a delicious tea time South Indian snack made with cashew nuts, gram flour, spices and ghee. Cashew Pakoda, also known as Kaju Pakora or Munthiri Pakoda, is crispy on the outside and slightly soft on the inside and has the rich flavor of cashew nuts in every bite. The spices and curry leaves add a nice flavor that makes this pakoda very unique. It is a popular tea time or festive snack, especially during Diwali or Navratri.

Cashew Pakodas are best enjoyed hot straight from the pan. If stored properly it remains crisp for a long time. This is a great snack that can be made in large quantities and stored in an airtight jar to enjoy for a few days. Cashew nuts give it a royal touch and make it suitable to serve to guests too. It tastes great when eaten hot with a cup of tea or coffee in the evening.

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About Cashew Pakodas

Cashew Pakora is a South Indian style deep fried snack made by mixing whole cashew nuts in a batter of gram flour, ghee and spices. The batter should be wet enough to coat the cashews so that they become crisp and golden. Fennel powder, ginger, green chillies and curry leaves give a wonderful aroma to the pakodas.

You can make it easily at home without any major preparation. The best part is that you don’t need perfect shapes, just drop small pieces into hot oil and fry until crisp. Cashews have a crunchy texture along with the rich nutty flavor of cashews. This snack is mostly made on special occasions or when guests arrive.

There are many versions of pakodas, but this one with cashew nuts and spices is always my favourite. You can also adjust the spices as per your preference. I often make cashew pakodas when I want something quick and special. This is a nice change from the regular onion pakodas I make.

Some versions add rice flour but this recipe is from a book I have and it is the shop style version. It is very crispy on the outside and soft crisp on the inside which is perfect to have with a cup of coffee or tea. Cashew Pakoda is not only tasty and delicious, but it is also easy to make at home.

Cashew Pakora Ingredients

• Cashew When fried, it gives a nice crispness and rich nutty flavour. You can break some if you want smaller pieces, but I like it whole because it tastes good in pakodas.
• gram flour flour – I used gram flour to combine all the ingredients together. This gives the pakoda a coating and a mild nutty flavour.
• Ginger – It adds nice flavor which goes well with green chillies and fennel.
• fennel seed powder – I add it to pakodas to give it a mild sweet and aromatic taste.
• I really like its taste, it can make pakoras special and aromatic.
• Curry leaf – I also fry some curry leaves along with the pakodas for added aroma and a little crispiness. If you do not have fresh curry leaves then it can be omitted.
• Green chilly – I have used it for seasoning and it tastes good while eating. But if you are serving it to children then add red chilli powder instead. You can add more or less as per your spice level.
• Ghee, cooking soda- When ghee is mixed with cooking soda, the pakodas become soft.
• Oil Oil is used for deep frying. You can use peanut oil or refined oil for deep frying.

Why does this recipe work

• I used simple ingredients which are easily available in the kitchen.
• Cashew nuts give a rich and royal taste that stands out from other snacks.
• By adding curry leaves and fennel, the aroma of pakodas becomes very good and the pakodas also look fresh.
• If fried properly, it can be crispy on the outside and soft on the inside every time.
• Great for evening snack, tea time or serving to guests.

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How to make cashew pakora step by step

1.In a mixing bowl add 1 and ½ tbsp ghee, salt to taste and ¼ tsp cooking soda.

2.Mix it well with your fingers.

3. Add 1 cup gram flour flour.

4. Add 1 teaspoon ginger, 2 green chillies and 2 tablespoons curry leaves.

5. Mix it well.

6. Add ¾ cup cashew nuts. You can use broken cashews or whole cashews in this way.

7.Give a quick mix.

8. Sprinkle water little by little and mix well.

9.Knead sticky dough.

10.Make small balls like this.

11.Heat oil in a pan-pinch it and give it a thick shape and add it. Add in batches.

12. Turn and fry on low medium flame for 8-10 minutes.

13.Fry until golden brown.

14.Repeat to finish. Switch off and add curry leaves. Drain out the oil.

15.Add it to fried cashew pakodas.

Cashew Pakoda is ready!

Expert Tips

• Batter consistency – Do not add too much water. I like my mixture to be just moist and crumbly so that the cashews are lightly coated. This can be tricky, but once you get the consistency right the pakoda turns out perfect.
• finished – I always fry in medium hot oil. If the oil is too hot, the pakodas will brown quickly but will remain soft from inside. If the oil is too cold, it absorbs the oil and becomes wet.
• hot oil in mixture – I add a little hot oil to the mixture before frying. This step gives a very nice crispy texture to the pakora and turns it golden brown.
• Cashew – I always use fresh whole cashew nuts for good look and taste. Do not add broken or old ones.
• Variations – You can try adding chopped nuts or mild spices to the batter for a twist. I sometimes add small coriander seed powder, it can be good.

serving and storage

Serve cashew pakoda hot with tea or coffee for evening snack. It also goes well with rice food. Cool them completely before storing in a clean airtight jar. Keeps well at room temperature for 2 to 3 days without losing crispness.

general questions and answers

1.Can I skip garlic?

Yes you can leave it. The pakodas still taste good with just the flavor of mint and fennel.

2.Why is my pakoda oily?

The oil may not be hot enough. Make sure to fry on medium high flame to avoid oil absorption.

3.Can I add onion?

Yes, add some finely chopped onion along with mint for added flavour.

4.Can I use roasted cashews?

It is better to use raw cashews. Roasted items may become too brown while frying.

5.How to keep it crisp for longer?

Cool completely and store in an airtight container. Do not cover while it is hot as it will soften.

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