AI-generated image
Cashew pakoda
Cashew fritters
முந்திரி பக்கோடா: whole cashews in a crisp gram and rice flour coating with onion and curry leaves
Cashew pakoda is the luxurious version of onion pakoda sold at Tamil sweet stalls and Chennai's old sweet shops, especially at Deepavali, when it's packed in boxes alongside mixture and ribbon pakoda. The cashews sit in a lacy, crunchy coat of besan with onion, curry leaves and fennel. The mistake is making a wet batter: this isn't a dipping batter but a crumbly mix squeezed onto the cashews, so add water only by the spoonful. Chef's tip: fry on medium heat so the cashews toast inside the coat; too hot and the coat browns while the nuts stay pale and soft.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the pakoda
- 5 ½ oz whole cashews
- 3 ½ oz besan (gram flour)
- 1 oz rice flour
- 1 onionthinly sliced
- 2 green chilliesfinely chopped
- 1 tsp fresh gingergrated
- 15 curry leavestorn
- ½ tsp fennel seeds
- 1 tsp red chilli powder
- ¾ tsp salt
- 1 tbsp hot oil
- 3 tbsp waterabout
For frying
- 3 ¼ cups groundnut oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 2: Add 5 ½ oz whole cashews, 2 green chillies, 1 tsp fresh ginger, 15 curry leaves, ½ tsp fennel seeds, 1 tsp red chilli powder and ¼ tsp gluten-free asafoetida (hing), then 3 ½ oz besan (gram flour) and 1 oz rice flour. Pour over 1 tbsp hot oil and mix.
3 minStep 3: Sprinkle in 3 tbsp water a spoonful at a time, just until the flour clings to the cashews in a crumbly, sticky mix, not a batter.
2 minStep 4: Pour 3 ¼ cups groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium-high to 175–350°F. No thermometer? Drop in a small cube of bread: it should sizzle at once and turn golden in about 40 seconds. Keep a lid and a dry tray nearby and never leave the hot oil unattended.
8 minStep 5: Lower to medium heat. Drop small loose clusters of 3–4 cashews into the oil without pressing them together.
2 minStep 6: Fry, turning, until golden and the sizzling turns to a light crackle, 4–5 minutes. Drain on kitchen paper.
10 minStep 7: Cool completely so they crisp up, then store airtight for up to a week.
5 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cashew pakoda take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
