CRUNCHY CASHEW PAKODA

Cashew pakodas are very tasty and crunchy. Cashews embedded in this pakoda are making the difference of rich taste in this snack. 

How to make?

Ingredients:

Cashews 200gms

Besan flour 100 gms

Raw rice flour 100 gms

Hot oil one tablespoon

water 100 ml

Cooking soda one pinch

Finely chopped Bellary onion one cup

Finely chopped green chillies four

Ginger flakes one tablespoon

Cilantro leaves finely chopped one cup

Curry leaves finely chopped half cup

Mint leaves finely chopped one cup

Salt required

Fennel seeds one tablespoon

Asafoetida half pinch

Procedure:

Mix the salt, cooking soda, besan flour and raw rice flour well in a dry bowl.

Add water little by little to make a rough dough.

Add hot oil.

Incorporate all the ingredients i.e., onion, green chillies,  ginger flakes, fennel seeds, curry leaves, cilantro leaves and mint leaves.

Knead them gently.

Heat the cooking oil and drop rough portions of pakoda-mix dough with your hand as seen in the image.

Allow to deep fry until the pakodas get golden brown and the bubbles subside.

Repeat the process to deep fry in several batches.

Transfer them into a dry serving bowl.

You can place them in a tissue paper to absorb oil.

Serve hot with hot frothy tea.

A perfect snack for the monsoon days.