By Devi Poojari
June 19, 2024
A delicacy that uses pakora batter to coat cashews before deep-frying them, these unusual pakoras are a filling snack to munch with your evening beverage of choice. Steer away from the usual potato and onion variations to make these for a longer shelf life.
1 cup whole cashew nuts 1 cup chickpea flour 2 tablespoons rice flour 1 teaspoon cumin seeds 1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon red chili powder ¼ teaspoon baking soda Salt, to taste Water, as needed Oil, for deep frying 1 handful fresh coriander leaves, chopped
Combine all the ingredients except the cashews in a mixing bowl to make a thick batter.
Heat the oil in a large saucepan and dip each nut individually in the batter before dropping into the hot oil.
Fry for 2-3 minutes over medium-heat until the cashews start to brown and crisp up.
Remove the pakodas using a slotted spoon and place them on paper towels to drain excess oil.
Serve hot or store in an air-tight jar to enjoy at room temperature.