Cashew Pakoda Munthiri Pakoda

What should be the consistency of munthiri pakoda dough?   Add on for pakoda?  Ingredients Recipe with step by step pictures Cashew pakoda video recipe

Should I roast cashew?

No, always use raw cashew for pakoda. Cashew gets fried to golden brown when we fry pakoda.

Should I chop cashews for mundhiri pakoda?

I cut the cashews in half. If you prefer chopping make sure you have bite-size pieces of cashews.

Should I make rice flour at home for Kaju pakora?

I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used.

Can I skip ghee for cashew pakoda?

ghee gives a nice texture and taste to the pakoda recipe. But if you are planning to make vegan skip the ghee and use 2 tablespoon hot oil instead of ghee. Personally, I like ghee flavor hence I add in my all savory like seedai, thattai, ribbon. Avoid adding more ghee as it will affect pakoda texture.

What should be the consistency of munthiri pakoda dough?

The amount of water might vary based on the besan and rice flour you use. I used around 3/4 cup of water. The pakoda dough should be ✔️Sticky ✔️Able to roll ✔️Resemble poori dough

How to check if the oil is at the right temperature?

Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

Shelf Life for Muntiri pakoda

Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the pakoda cool completely then close with the lid.

How long should I fry cashew nut pakoda?

Always fry pakoda in medium flame. Fry till cashew and pakoda turn golden brown always froth subsides. Avoid high flame.

Add on for pakoda?

You can add

finely chopped green chilli instead of chilli powder Coriander seeds or coriander powder or coriander leaves Mint leaves

For the cashew pakoda video recipe

INDIAN SAVORY BAKSHANAM

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

Cashew based recipes

Ingredients

1/2 cup rice flour 2 cups besan flour Curry leaves few 2 tablespoon ghee 1/2 teaspoon Ginger powder 1/4 teaspoon baking soda, heaped 1/2 teaspoon Kashmiri chilli powder Required Salt 1/2 teaspoon Asafoetida 1 + 1/2 cup cashew 1 teaspoon oil + to fry

How to make Cashew pakoda with step by step pictures

Firstly heat oil Add ghee and baking soda to a wide bowl and mix well

Furthermore, add salt and mix well

Add Kashmiri chilli powder, ginger powder, and asafoetida; mix well

Furthermore, add cashews and curry leaves; mix well

Add besan flour, rice flour and mix well

Gradually add water little by little and knead the dough

the dough will be sticky, able to roll, and resembles poori dough

furthermore, add hot oil and mix well

Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready Pinch a portion of the dough and carefully add

Make sure cashew is covered with dough

fry on medium flame. Avoid crowding the oil

initially oil turns frothy but as pakoda fries froth reduces flip and fry evenly

fry till pakoda and cashew turns golden brown and froth subsides

carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel

cool completely then store in an airtight container

Cashew Pakoda Munthiri pakoda - 81