Cashew Nut Pakora Recipe - Cooking Index
|Oil - for deep-frying|
|2 cups||292g / 10oz||Cashew nuts - chopped|
|3/4 cup||46g / 1.6oz||Besan - (chickpea flour)|
|1/4 cup||40g / 1.4oz||Rice flour|
|1 tablespoon||15ml||Green chiles - chopped|
|1 teaspoon||5ml||Garlic paste|
|1/2 cup||20g / 0.7oz||Coriander leaves|
|Salt - to taste|
|Cinnamon stick - (1 inch)|
|1/2 teaspoon||2.5ml||Coriander seeds|
Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2 and Set 1, except for the cashew nuts. Mix thoroughly.
Now add cashew nuts and mix well. Keep adding a few drops of water while mixing so that the mixture is semi-dry, just moist enough to form into balls. Break the dough into little balls, or any other shape you desire (small enough to fry easily).
Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough balls (pakoras) and fry over low heat such that they turn light golden brown. Do not fry until deep brown, because cashew nut gives a burnt smell if over-fried.
The pakoras can be stored for at least a week. Cool well before storing in an airtight container.
Note: Initially after removing from oil, pakoras will seem soft, but -- if you haven't added too much water -- they will harden and become crisp.
Goes well with ketchup or other condiment sauces.
Indian Cooking, Khalid Aziz
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