Munthiri Pakoda
Cashew pakoda taste amazing hot with a cup of chai on any rainy day or during a cool evening.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1cup cashews
- 1cup besan flour
- 1/2cup Rice flour
- 1 green chilli
- 1/4 tsp Cumin seeds
- 1 tbsp CilantroChopped
- ½ tbsp Curry LeavesChopped
- ¼ tsp Cumin powder
- Saltto taste
- Oilfor frying
- Wateras need
- 1tbsp Hot oil
Instructions
- In a bowl add besan flour, rice flour, cumin seeds, chopped green chilli, cilantro, curry leaves, cumin powder, salt and hot oil.
- Mix everything well.
- Now add water gradually to form the cashew pakoda batter. The batter should be crumbly. (I used less than 1/3 cup water to make crumbly batter).
- Heat oil in a pan. Now add cashews to the batter. Mix well. (The batter will be little sticky which is common)
- Now spread the crumbly batter in oil. Does not require any particular shape. Fry them in medium flame until crispy and light golden color.
- When done put off the flame and transfer it to a plate with paper towel to drain excess oil. Serve it hot and you can store the remaining for a day.
Recipe Notes
