Cashew pakoda recipe | Easy snack recipes

Last updated on January 1st, 2018

Cashew pakoda recipe with step by step photos. A quick and easy to make no onion garlic snack recipe, cashew pakoda is a very popular pakoda recipe in South India and sold in all famous sweet stalls.

Basically garlic is added in cashew pakoda recipe, but I always avoid garlic and add more green chilies as they compliment the slight sweet taste of cashews very well. Cashew pakoda is prepared in the same lines as onion pakoda, the base flour mixture is the same, just add cashews instead of onions.

To make crispy cashew pakoda that stays good for 3-4 days, do not add much water to the flour mixture, just sprinkle water as needed, adding some hot oil to the flour mixture ensures crispy and fresh cashew pakoda

During this festive season you can prepare this cashew pakoda as a no onion garlic snack to serve for guests, you can even prepare and store this for 3-4 days for unexpected guests.

Here is the easy cashew pakoda recipe, do give it a try!

If you are looking for more pakoda recipes do check onion pakoda, cauliflower pakoda, cabbage pakoda

Cashew pakoda recipe with step by step photos:

1. Begin by heating oil for deep frying. Take gram flour, rice flour, salt, ajwain, chili powder and hot oil in a mixing bowl. Add cilantro leaves and chopped green chilies,mix well.

2. Add cashews and mix well. Add 2-3 tablespoons water and make a tight dough.

3. Pinch small portions from the flour mixture and drop in the hot oil. Deep fry until golden brown, drain and serve cashew pakoda hot with tea. You can store this pakoda for 3-4 days in airtight container.

Cashew pakoda recipe card below:

5 from 1 vote

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Cashew pakoda recipe | Easy snack recipes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Cashew pakoda recipe, easy deep fried snack with cashew nuts!

Course: Snack

Cuisine: Indian

Servings: 4

Calories: 487 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• 1/2 cup cashews broken
• 3 tablespoon gram flour
• 3 tablespoon rice flour
• 2 teaspoons cilantro leaves
• 3-4 green chillies finely chopped

Instructions

1. Begin by heating oil for deep frying. Take gram flour, rice flour, salt, ajwain, chili powder and hot oil in a mixing bowl. Add cilantro leaves and chopped green chilies,mix well.
2. Add cashews and mix well. Add 2-3 tablespoons water and make a tight dough.
3. Pinch small portions from the flour mixture and drop in the hot oil. Deep fry until golden brown, drain and serve cashew pakoda hot with tea. You can store this pakoda for 3-4 days in airtight container.

Recipe Notes

1. You can ginger instead of ajwain.
2. You can add ghee instead of oil to the flour-mixture

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