Tuesday, February 6, 2018

Cashew / Mundhiri /Kaju Pakoda

 Cashew Pakoda - the name itself tempting me.Making crispy and tasty pakoda in home is task .I love Adyar Anandha Bhavan Cashew pakoda .Addition of Mint,ginger,garlic makes the pakoda makes more tasty .But in my family they dont like mint so i add less mint and more coriander leaves.

Also i want white colour so add more green chillies instead of chilli powder.If we make the dough correctly then no need to add baking soda.

Am really happy that  i got Anandha Bhavan Style.


Besan /Gram flour -1/2 cup
Rice flour -1/4 cup
Cashews nut -1/2 cup (Broken)
Ginger -1 tsp (finely chopped)
Garlic pods - 2(finely chopped)
Onion - 1(finely chopped)
Green chillies -4 (finely chopped)
Coriander leaves -1/4 cup(finely choppes)
Curry leaves -2 sprigs(Finely chopped)
Mint leaves -1 tbsp(finely chopped)
Fennel seeds powder - 1 tsp
Water - 3 tbsp (approximately)
Salt -to taste
Oil -for deep fry


*Heat oil in a kadai.In a bowl take the ingredients except water and cashew.

 *Mix well,now add the cashewnuts and  1/4 cup hot oil.mix well
 *Sprinkle the water little by little,the consistency should be thick.
*Now take a little dough and slowly drop the dough in small pieces in hot oil.Fry it until it turns golden brown.


*Mixing the dough is very important to make crispy pakodas.It should never be loose and sticking in hands

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