mundri paruppu pakoda /cashew pakoda recipe

Hot pakodas on a rainy day is most wanted one that too if its with cashews then who will say no to these crunchy snacky goodies. mundri paruppu pakoda is a rich tasty mesmerising snack that you will not want to stop with few. A good ordinary pakoras with a magical touch of cashews takes it to a new level. I personally loved this cashew pakoda very much especially during tea time. It may become an inevitable snack variety in your home except for the health reasons it can be limited. Combination of

crunchiness and creaminess of cashews is definitely a hit. Adding mint leaves gives a special taste to these pakodas. Rice flour gives the exact texture to the pakoras. Be careful not to over fry these pakoras not only the taste the whole dish will get spoilt. For extra spiciness I have added chilli powder. This can be kept even for more than a week in an airtight container in comparable to other pakodas. Do try this mundri paruppu pakoda for sure.

mundri paruppu pakoda /cashew pakoda recipe

INGREDIENTS:

Bengal gram flour/besan – 1/2 cup
Cashews /mundri – 100 gm
Rice flour/ Arisi maavu – 1/4 cup
Butter/ghee – 3/4 tbsp
Salt as per taste,Asafoetida – double pinch
Chilli powder – 1 tsp
Some curry leaves
Turmeric powder – 1/4 tsp

For paste:

Ginger garlic paste – 1 tsp
some mint leaves
Green chillies – 2

METHOD:

1.First make a paste of ginger garlic, green chilli and mint and keep ready.
2.In a large mixing bowl take besan,rice flour, green paste,hing, needed salt, turmeric powder, chilli powder and ghee mix.

3.Then add cashews and curry leaves, sprinkle water and make a tight dough.

4.Now heat a kadai with oil.
5.Sprinkle out the dough when heated adjust the flame then and there and fry till done.

6.Take out in a tissue.

Some more snack recipes:

masala puffed rice recipe /kara pori(snacks)

chettinad special kalkandu vadai / sweet medu vadai

thayir idli /curd idli recipe

mundri paruppu pakoda /cashew pakoda recipe

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Total Time 20 minutes mins

Course Side Dish, Snack

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• Bengal gram flour/besan - 1/2 cup
• Cashews /mundri - 100 gm
• Rice flour/ Arisi maavu - 1/4 cup
• Butter/ghee - 3/4 tbsp
• Salt as per taste
• Chilli powder - 1 tsp
• Some curry leaves
• Turmeric powder - 1/4 tsp,hing -2 pinches

For paste:

• Ginger garlic paste - 1 tsp
• some mint leaves
• Green chillies - 2

Instructions

 

• 1.First make a paste of ginger garlic, green chilli and mint and keep ready.

  In a large mixing bowl take besan,rice flour, green paste, hing, needed salt, turmeric powder, chilli powder and ghee mix.

  Then add cashews and curry leaves, sprinkle water and make a tight dough.

  Now heat a kadai with oil.

  Sprinkle out the dough when heated adjust the flame then and there and fry till done.

  Take out in a tissue.
  

Notes

While frying don’t over fry the dough as the cashews will burn quickly.
When taken out it will be little undercooked but after it cools it may become crisp.
Spiciness can be adjusted according to taste.
Cashews should be slit length wise for making this pakoda.

Keyword pakoda, pakoras, snacks