Cashews are nutritious to health providing the necessary protein and carbohydrates to certain amount if consumed little amount on a daily basis. These nuts are also good at providing good cholesterol/fat to our body, so you better keep a watch on how much you take it each day.
Kids like cashews and they tend to pick those cashews in sweet dishes like sweet pongal, rava (semolina) kesari, payasam, kheer etc., If i could think of any savoury item that has cashews in it, then ven pongal, pakodas, puliyogare are to name a few. Today i had made cashew pakoda for lunch starters and it was super duper hit. Let me quickly share the recipe here.
Ingredients:
1 cup raw cashews
1 medium sized onion, thinly sliced
2 tsp hot cooking oil
1 tsp salt
2 tsp chopped green chillies
10 mint/pudina leaves
1 tsp fennel seeds
1/2 cup besan flour/chick pea flour
1/4 cup corn flour
1/4 cup rice flour
3-4 garlic pods, finely chopped/crushed
1/2 cup of water or as needed
oil for deep frying
lemon slices, for garnishing
How to make cashew pakoda:
1. In a bowl, add besan (bengal gram flour)/chick pea flour along with a tsp of salt. Sprinkle little bit of water and beat the besan flour continously so that it becomes thick.
2. Then add rice flour, corn flour, chopped green chillies, whole raw cashews, crushed garlic, chopped mint leaves, fennel seeds.
3. Add hot oil to the bowl and mix it all together.
Tip: Adding hot oil to the batter helps in less absorption of oil while deep frying. Try it out and see!
4. Knead it all together for a minute to form a dough, though it will not be all together. That's the beauty of this cashew pakoda. If needed sprinkle little more water.
5. Then add thinly sliced onions to the bowl, mix it all. Leave it aside for 5 minutes.
6. Heat a wok/kadai with little more than 1/4 of it's capacity with any cooking oil on high flame. When the oil is hot enough, reduce the flame to medium ( i kept the flame to 4 since i tried to keep it at 5 and the pakodas got dark brown and kind of burnt in the process of frying). I suggest you to keep the flame to little lower than medium as cashews tend to get cook faster, while the batter remains uncooked. Hence with low flame, both the batter and cashews get cooked evenly.
Take small amount of dough and place it carefully into the pan using a spoon or just with your hands. Do not over crowd the wok/kadai. Just place 5-6 so that you get space to flip them around.
7. After 40 seconds, flip the pakods to cook on the other side.
8. Keep flipping every 40-50 sec, so that every side of the pakods get evenly cooked.
9. When the pakodas turn light brown on all the sides, remove them from the oil using a slotted spoon.
10. You can place the fried pakodas on a paper towel to remove the excess oil. Since i have used hot oil while preparing the batter, there was hardly any oil in the fried pakodas. I'm just placing them in a bowl.
11. Repeat the process for remaining batter and fry the fritters.
12. Serve the cashew pakodas with a slice of lemon.
Kids like cashews and they tend to pick those cashews in sweet dishes like sweet pongal, rava (semolina) kesari, payasam, kheer etc., If i could think of any savoury item that has cashews in it, then ven pongal, pakodas, puliyogare are to name a few. Today i had made cashew pakoda for lunch starters and it was super duper hit. Let me quickly share the recipe here.
Ingredients:
1 cup raw cashews
1 medium sized onion, thinly sliced
2 tsp hot cooking oil
1 tsp salt
2 tsp chopped green chillies
10 mint/pudina leaves
1 tsp fennel seeds
1/2 cup besan flour/chick pea flour
1/4 cup corn flour
1/4 cup rice flour
3-4 garlic pods, finely chopped/crushed
1/2 cup of water or as needed
oil for deep frying
lemon slices, for garnishing
How to make cashew pakoda:
1. In a bowl, add besan (bengal gram flour)/chick pea flour along with a tsp of salt. Sprinkle little bit of water and beat the besan flour continously so that it becomes thick.
2. Then add rice flour, corn flour, chopped green chillies, whole raw cashews, crushed garlic, chopped mint leaves, fennel seeds.
3. Add hot oil to the bowl and mix it all together.
Tip: Adding hot oil to the batter helps in less absorption of oil while deep frying. Try it out and see!
4. Knead it all together for a minute to form a dough, though it will not be all together. That's the beauty of this cashew pakoda. If needed sprinkle little more water.
5. Then add thinly sliced onions to the bowl, mix it all. Leave it aside for 5 minutes.
6. Heat a wok/kadai with little more than 1/4 of it's capacity with any cooking oil on high flame. When the oil is hot enough, reduce the flame to medium ( i kept the flame to 4 since i tried to keep it at 5 and the pakodas got dark brown and kind of burnt in the process of frying). I suggest you to keep the flame to little lower than medium as cashews tend to get cook faster, while the batter remains uncooked. Hence with low flame, both the batter and cashews get cooked evenly.
Take small amount of dough and place it carefully into the pan using a spoon or just with your hands. Do not over crowd the wok/kadai. Just place 5-6 so that you get space to flip them around.
7. After 40 seconds, flip the pakods to cook on the other side.
8. Keep flipping every 40-50 sec, so that every side of the pakods get evenly cooked.
9. When the pakodas turn light brown on all the sides, remove them from the oil using a slotted spoon.
10. You can place the fried pakodas on a paper towel to remove the excess oil. Since i have used hot oil while preparing the batter, there was hardly any oil in the fried pakodas. I'm just placing them in a bowl.
11. Repeat the process for remaining batter and fry the fritters.
12. Serve the cashew pakodas with a slice of lemon.
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