Cashew Pakodi | Kaju Pakoda | Perfect Kaju Pakodi with Tips | How to make Kaju Pakodi
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Cashew Pakodi | Kaju Pakoda | Perfect Kaju Pakodi with Tips | How to make Kaju Pakkodi - This Cashew Nut Pakodi is my special, in my style but tastes just like what you find in sweet shops. Here is a detailed recipe with images and a video.
Kaju Pakodi as it is called is a great time-pass snack. Everyone loves it but when we make them at home, they somehow are not perfect like the ones we buy outside. That is because there are some crucial tips we should follow. Just take note of my tips and measures and make perfect Kaju Pakodi. What’s more, they even last 10 days.
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Tips
• Cashew Nut: Split Cashew Nuts are better than full ones for this Pakodi. It is enough if the Nuts are soaked for 2 hours. Do not over soak them.
• Ginger Garlic Paste: This is fully optional. You could skip it if you don’t like it.
• Dalda: If you add Dalda/Vanaspathi to the Flour, the Pakodi will be crisp and crunchy. If you don’t like that, you could add hot Ghee or Oil and mix it.
• Tips for frying: The Oil should be hot while frying. Set the stove in low flame, add the flour and then fry on medium flame only. Cashew Nut Pakodi takes time to turn golden so have some patience and fry on medium flame.
Cashew Pakodi | Kaju Pakoda | Perfect Kaju Pakodi with Tips | How to make Kaju Pakodi - Recipe Video
Cashew Pakodi | Kaju Pakoda | Perfect Kaju Pakodi with Tips | How to make Kaju Pakodi
Prep Time 5 mins- Soaking Time 2 hrs
- Cook Time 18 mins
- Total Time 2 hrs 23 mins
Servings 6
Ingredients
- 100 gms Cashew Nut Split
- 150 gms Bengal Gram Flour
- 1 Sprig Curry leaves
- 1 tsp Mirchi Powder
- 1 tsp Cumin Seeds
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder
- 1 tsp Coriander Seeds (Crushed)
- 4 Spoons Water
- 1 tbsp Dalda/Ghee/Oil
- Oil to fry
Instructions
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Soak the split Cashew Nuts in Water for 2 hours.
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After 2 hours, strain the Nuts and add Bengal Gram Flour and other ingredients and mix to a dry mixture.
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Now keep adding a little bit of water and make a stiff dough.
- In hot oil, add the Pakodi in dry lumps and fry until golden.
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It takes at least 12- 15 minutes for them to get fried till inside.
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Fry until the Bengal Gram coating turns golden. If they are stored in a container after they are fully cool, they will last up to 10days.
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They are a little soft while hot but turn crisp once cooled.
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