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Cashew Nut Pakora

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

  Oil - for deep-frying
  Set 1
2 cups 292g / 10ozCashew nuts - chopped
3/4 cup 46g / 1.6ozBesan - (chickpea flour)
1/4 cup 40g / 1.4ozRice flour
  Set 2
1 tablespoon 15mlGreen chiles - chopped
1 teaspoon 5mlGarlic paste
1/2 cup 20g / 0.7ozCoriander leaves
10   Mint leaves
3 tablespoons 45mlButter
  Salt - to taste
  Set 3
4   Cloves
  Cinnamon stick - (1 inch)
1   Cardamom
1/2 teaspoon 2.5mlCoriander seeds
1/2 teaspoon 2.5mlCumin

Recipe Instructions

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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