Have you ever tried cashew pakoda? If not, you are missing out on a really delicious snack. This cashew pakoda also known as munthiri pakoda or kaju pakora has whole cashew nuts in every bite, making it extra crunchy and flavourful. They taste amazing when served hot with a cup of tea.
Cashew Pakoda Recipe
Cashew pakoda is hubby's favourite one. He loves crunchy pakoda with his cup of tea. Specially this one turns out very close to bakery style one. If you want to try more, check my South Indian pakoda, onion pakoda, medu pakoda and chicken pakoda.
About Cashew Pakoda
In our home, pakora is one of those snacks we often buy from the nearby sweet shop, either for evening snacks or as a side with lunch. The first time I tasted cashew pakoda was at A2B, and I instantly fell in love with it.
They have two variations, one fried in groundnut oil and the other in coconut oil. I personally love the coconut oil version as it gives a rich Kerala style flavour to every bite.
Since then, cashew pakoda has become one of our family favorites and I wanted to recreate that same shop style taste at home. After trying it, I was quite happy with how it turned out.
This cashew pakoda is made with whole cashew nuts, gram flour, rice flour, onions, green chillies, garlic and a few basic spices. The roasted cashews are coated in a spiced flour mixture and adds crunchy taste.
The main tip for crunchy yet melt in mouth pakoda is to make the dough really stiff, so use less water. Also adding hot oil or ghee into the mixture makes it even more crunchy. Some people like to add their cashews raw, but I like to toast them in some ghee and add that into the mixture. This way the cashews turn out super crispy.
These cashew pakodas taste best when served hot with a cup of masala tea, ginger tea or coffee. They are perfect for rainy days.
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Ingredients
- Cashews : Cashews are the main ingredient in this recipe. Use good quality whole raw cashews. Since we are frying them in ghee.
- Onion : Thinly slice the onions so they mix well with the cashews and flour.
- Spices and Seasoning - I used chilli powder, fennel seeds, asafoetida in my pakoda for taste. Dont skip to add salt.
- Curry leaves : Curry leaves give the pakoda an authentic South Indian aroma and flavour.
- Green chillies and Garlic : these two adds flavour to the pakoda. Fried garlic and chillies taste so good.
- Baking soda : Baking soda helps make the pakoda crispy. Don't add too much else it may absorb lots of oil.
- Rice flour : Rice flour is added to make the pakoda extra crispy and crunchy.
- Gram flour : Gram flour acts as a binding agent and helps hold all the ingredients together.
- Ghee : Ghee is used to fry the cashews, it adds flavour to the pakoda.
- Oil : You can use groundnut oil, sunflower oil, coconut oil or canola oil of your choice.
Step by Step Pictures
1)Take sliced onions, red chilli powder, salt, asafoetida in a mixing bowl.
2)Add in curry leaves and some baking soda.
3)Add in fennel seeds and crushed garlic cloves.
4)Mix this really well.
5)Add in rice flour. It helps the pakoda get super crispy.
6)Add in gram flour. Mix gently, and Set this aside while you fry your cashews.
7)Heat ghee in a pan. Add in whole raw cashews and fry in this ghee till the cashews get golden brown.
8)This pre frying the cashews adds so much flavour to the cashews and also makes the pakoda crispy.
9)Pour this fried cashews along with the hot ghee into the onion flour mixture.
10)Toss it gently using a spoon. Set aside for 10 mins.
11)Now sprinkle few spoons of water and mix well using your hands.
12)The water from the onions will release and form this pakora mixture into a thick mixture.
13)Now Heat oil for deep frying. Drop small portion of dough in hot oil and fry till golden brown.
14)Strain using a slotted spoon and transfer to a paper towel lined plate.
15)Let it cool for few minutes before serving with hot tea.
Expert Tips
Roasting cashews - You can use oil to roast cashews instead of ghee. You can even roast the cashews in the oven or air fryer for a lighter taste.
Don't add too much water - Add water little by little to bring the mixture together. The dough should be thick and slightly moist.
Frying technique - Always fry the pakoda on medium heat. If the oil is too hot, the outside will brown quickly while the inside may remain undercooked.
Storage - Allow the cashew pakoda to cool completely before storing. Store the pakodas in a clean, dry airtight container. Always use a dry spoon or hand while taking the pakodas from the container. They stay crispy for a week when stored properly at room temperature.
Serving - Serve these crispy cashew pakodas as a tea time snack with a cup of masala tea or coffee. You can also serve it alongside coconut chutney as a dip. It tastes delicious with meals like rasam rice, sambar rice or curd rice.
FAQ
Q. Why is my cashew pakoda not crispy ?
If the mixture contains too much water or the oil is not hot enough, the pakodas may turn soft. Use very little water while mixing and add a little hot oil to the dough to get a crispy texture.
Q. Can I use store bought roasted cashews for this recipe ?
Yes, you can use store bought roasted cashews to save time. Make sure they taste plain and unsalted.
Q. Can I make cashew pakoda without garlic ?
Yes, you can skip garlic if preferred. The pakoda will still taste delicious with fennel seeds, curry leaves and other spices.
Q. Can I make cashew pakoda in an air fryer ?
Yes, you can try making it in an air fryer. Arrange small portions of the mixture in a single layer, lightly brush or spray with oil and air fry at 180 C until golden and crispy. The texture may slightly vary from deep fried pakoda.
📖 Get Recipe
Cashew Pakoda Recipe (Munthiri Pakoda Recipe, Kaju Pakora)
Equipment
Ingredients
To Mix Together
- 1 large Onion peeled and sliced thinly
- 1½ teaspoon Salt or to taste
- 2 teaspoon Red Chilli Powder
- ¼ cup Curry leaves
- 2 no Green Chillies chopped
- 6 cloves Garlic crushed with skins on
- 2 teaspoon Fennel Seeds
- ¼ teaspoon Asafoetida
- ½ teaspoon Baking Soda
- 3 teaspoon Rice Flour
- 1 cup Gram Flour (Besan, Chickpea Flour)
For Frying Cashews
- 2 tablespoon Ghee
- ¾ cup Whole Raw Cashews
For Deep Frying
- Refined Sunflower Oil for deep frying
Instructions
- Take all the ingredients listed to mix together in a bowl and mix gently. Set this aside while you fry your cashews.
- Heat ghee in a pan, add cashews and fry till golden. Pour this fried cashews along with the hot ghee into the onion flour mixture. Toss it gently using a spoon. Set aside for 10 mins.
- Now sprinkle few spoons of water and mix well using your hands. The water from the onions will release and form this pakora mixture into a thick mixture.
- Now Heat oil for deep frying. Drop small portion of dough in hot oil and fry till golden brown. Strain using a slotted spoon and transfer to a paper towel lined plate.
- Let it cool for few minutes before serving with hot tea.
Nutrition
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