Cashew Pakora is a crunchy snack you can serve for evening snack for tea time. This Cashew Pakoda recipe or Kaju pakoda is easy to prepare.
This crispy cashew pakoda is a quick snack to make when you have unexpected guests and you want to make something quickly. The Adyar Ananda Bhavan cashew pakoda is very popular and so delicious. They call it Rajapalayam Pakoda, it has basically loads of cashews along with onion, mint leaves, and spices. This Mundiri pakoda is very crispy and you simply can't stop with just one!
Cashew nut is referred to as Mundiri parppu in Tamil, in Telugu, we call it Jidipappu, Muthamadi pappu and in my inlaws place, they call it Godambi as well. Everybody is very fond of this Godambi Pakoda and when I make it, it disappears very quickly!
When I planned my Pakoda Platter, I wanted to include a version very similar to the Rajapalayam Pakoda. I don't like Cashews and mostly when Hubby Dear gets it, I try to remove the cashews. Since it is a crispy pakoda, we can't remove it. This time I wanted to keep it very simple and made with just the cashews without onions.
Everybody loved this Cashew Pakoda and I felt it was very similar to the Masala Peanut that we make.
Similar Pakodas made with Nuts
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Step By Step Pictures for making Kaju pakoda
Ingredients used for making Cashew Pakoda recipe
For battering these Pakodas, I have used besan and rice flour. I have another healthy version of Ragi Peanut Masala
Curry leaves and Green Chilies are used in this Pakoda, the fried green chilies make this very spicy and delicious.
You can fry extra curry leaves and green chilies as well.
Cashew Pakoda recipe | How to make Kaju Pakoda
- 1 cup Besan / Gram flour
- 1/2 cup Rice Flour
- 1/2 cup Cashewnuts
- 1 tsp Red Chilli Powder
- A Pinch Turmer Powder
- 1/2 tsp Ginger Garlic Paste
- 2 sprig Curry Leaves
- 3 nos Green Chillies
- Salt to Taste
- 1/4 tsp Asafoetida / Hing
- Cooking Oil for deep frying
- Take the cashew nuts in a wide bowl, rinse in water and drain it completely.
- Add the red chili powder, turmeric powder, and salt, mix well.
- Now add the flours along with curry leaves, chopped green chilies.
- Mix well, sprinkle a little water, and mix well so that the flour coats the cashew nuts.
- Heat a Kadai with oil, when hot.
- Lower to medium flame, add the pakoda mix crumbly over hot oil.
- Increase the flame and let the pakoda get fried well.
- When it turns crispy, remove with a slotted ladle and drain on a kitchen towel.
- Allow it to cool down completely before storing it.
- You can serve it with sauce as a tea-time snack.