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Here’s to a rainy rainy New Year in Chennai! The first thought when it starts raining is Pakoda – the peerless Indian Onion Fritters!! And this time there was a cashew-nuts surplus at home, so it had to be onion and cashewnut pakoda. The usual pakora with a lil more crisp and a lot more masala, plus of course the yumm factor cashews!

Cashewnuts Pakoda Recipe

Cashew nuts – one handful
Onion – 2 medium sized
Gram flour – 1 cup
Rice flour – 1 cup
Red chilli powder – 2 tsp
Baking soda – 1 pinch (optional) 
Salt to taste
Oil to deep fry

Make a semi-thick batter out of the flours, red chill powder, baking soda and salt.
Slice onion into thin strips and mix in the batter.
Now bring in broken cashews into the batter and mix well.
Heat oil in a thick bottomed pan and keep ready for frying.
Drop a few handful of the batter mixture into the oil when at the right temperature.
Turn around with a spatula now and then until the pakoda are deep-fried well.
Mix a little garam masala and chaat masala and sprinkle over the fried pakoras. 

Serve hot with chutney or tomato ketchup! 

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