Cashew Pakoda | Munthiri pakoda (2024)

Cashew Pakoda recipe | Munthiri pakoda | mundiri pakoda | cashew fritters | crispy cashew pakoda | Kaju pakoda| Diwali bakhsanam | Diwali savory recipes | festival savory | Kaju pakora | gokulashtami snacks with step-by-step pictures and video recipe. Check out the Cashew pakodarecipeand if you like the video plsSUBSCRIBE to my channel.

Cashew Pakoda recipe | Munthiri pakoda | mundiri pakoda | cashew fritters | crispy cashew pakoda | Kaju pakoda| Diwali bakhsanam | Diwali savory recipes | festival savory | Kaju pakora is a tasty crispy after school snacks with cashews.. It is a popular tea-time/coffee-time South Indian snack recipe.

• • What should be the consistency of munthiri pakoda dough?
  • Add on for pakoda?
  • Ingredients
  • Recipe with step by step pictures
  • Cashew pakoda video recipe

Should I roast cashew?

No, always use raw cashew for pakoda. Cashew gets fried to golden brown when we fry pakoda.

Should I chop cashews for mundhiri pakoda?

I cut the cashews in half. If you prefer chopping make sure you have bite-size pieces of cashews.

Should I make rice flour at home for Kaju pakora?

I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used.

Can I skip ghee for cashew pakoda?

ghee gives a nice texture and taste to the pakoda recipe. But if you are planning to make vegan skip the ghee and use 2 tablespoon hot oil instead of ghee. Personally, I like ghee flavor hence I add in my all savory like seedai, thattai, ribbon. Avoid adding more ghee as it will affect pakoda texture.

What should be the consistency of munthiri pakoda dough?

The amount of water might vary based on the besan and rice flour you use. I used around 3/4 cup of water.

The pakoda dough should be

✔️Sticky

✔️Able to roll

✔️Resemble poori dough

How to check if the oil is at the right temperature?

Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

Shelf Life for Muntiri pakoda

Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the pakoda cool completely then close with the lid.

How long should I fry cashew nut pakoda?

Always fry pakoda in medium flame. Fry till cashew and pakoda turn golden brown always froth subsides. Avoid high flame.

Add on for pakoda?

You can add

• finely chopped green chilli instead of chilli powder
• Coriander seeds or coriander powder or coriander leaves
• Mint leaves

For the cashew pakoda video recipe

INDIAN SAVORY BAKSHANAM

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

Cashew based recipes

Ingredients

1/2 cup rice flour

2 cups besan flour

Curry leaves few

2 tablespoon ghee

1/2 teaspoon Ginger powder

1/4 teaspoon baking soda, heaped

1/2 teaspoon Kashmiri chilli powder

Required Salt

1/2 teaspoon Asafoetida

1 + 1/2 cup cashew

1 teaspoon oil + to fry

How to make Cashew pakoda with step by step pictures

• Firstly heat oil
• Add ghee and baking soda to a wide bowl and mix well

• Furthermore, add salt and mix well

• Add Kashmiri chilli powder, ginger powder, and asafoetida; mix well

• Furthermore, add cashews and curry leaves; mix well

• Add besan flour, rice flour and mix well

• Gradually add water little by little and knead the dough

• the dough will be sticky, able to roll, and resembles poori dough

• furthermore, add hot oil and mix well

• Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
• Pinch a portion of the dough and carefully add

• Make sure cashew is covered with dough

• fry on medium flame.Avoid crowding the oil

• initially oil turns frothy but as pakoda fries froth reduces
• flip and fry evenly

• fry till pakoda and cashew turns golden brown and froth subsides

• carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel

• cool completely then store in an airtight container