Kaju Pakoda Recipe

I have had Kaju pakoda from various shops across the city of Hyderabad. I often take some for my friends living in other cities. A popular snack in Hyderabad and some shops make some amazing variations with the flavors. I have had kaju pakodas with hints of garlic. Some with coriander seeds & fennel. Also a few with mint & curry leaves. Making the pakodi is very easy. The prep time is quite less. If you have all the ingredients then you can get it done in about fifteen minutes. Or prepare it alongside some other stuff that you are cooking.

Kaju pakodi is kaju or cashew that is mixed into a stiff & hard dough of gram flour along with some spices. The spices can be coriander, chili powder, fennel, mint, curry leaves, cumin seeds etc. Rice flour is added to make the pakodas crunchy. Small portions of the batter are taken & deep fried in hot oil.

The Kaju Pakoda Recipe

Ingredients

  • Cashews/ Kaju: 1 cup
  • Gram flour: 4 tbsp
  • Rice flour: 2 tsp
  • Coriander seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Fennel seeds: 1 tsp (optional)
  • Mint leaves: 6-8 + for garnishing
  • Curry leaves: 12-15
  • Red Chili powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Aesfotida : 1 pinch or ginger garlic paster: 1/2 tsp
  • Oil: 2 tsp + for deep frying
  • Salt

Preparation:

  • Soak the cashews in water for about 20 mins
  • Crush the coriander seeds, cumin seeds & the fennel seeds using a motor & pestle
  • Chop the mint & curry leaves

Method:

  • Remove the cashews from the water & pat them dry
  • In a a bowl mix the gram flour, rice flour, turmeric powder, red chili powder & the crushed spices
  • Add the cashews and mix well
  • Add the chopped mint leaves & curry leaves
  • Add either the aesfotida or the ginger-garlic paste and mix well
  • Mix in 2 tsp of oil and salt to taste
  • Add very little water to form a stiff dough. Make sure the cashews are well coated & the salt and spices are mixed evenly
  • Heat oil in a wok for deep frying. Once the oil is hot reduce the heat
  • Take small portions of the dough, the cashew mix, and gently drop them in the hot oil
  • Keep the heat on medium so that the pakodas are thoroughly cooked.
  • Once the pakodas turn golden- brown in color, reduce the flame. Remove them from the oil and drain the excess oil by placing them on an absorbent paper
  • Fry the extra curry leaves in oil. Garnish the pakodas with the fried curry leaves while serving (optional)