Kaju Pakoda Recipe (Cashew Nut Fritters)
Kaju Pakoda Recipe (Cashew Nut Fritters) is a delightful and crispy Indian snack that can brighten up any tea time. These fritters, while inspired by the famous Gujarati Sing Bhujia, bring a unique twist with the addition of ginger garlic paste, fennel seeds, and refreshing mint leaves (pudina). The key to achieving the perfect crunch is to keep the batter as dry as possible—just enough water to bind it. This ensures the pakodas crisp up beautifully when fried. Serve these crispy cashew delights with a hot cup of masala chai for the entire family to enjoy!
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cashew nuts (whole) | 1 cup |
| Gram flour (besan) | 1/2 cup |
| Rice flour | 1/2 cup |
| Red chili powder | 1-1/2 teaspoons |
| Ginger garlic paste | 1/2 tablespoon |
| Mint leaves (pudina) | 1/2 cup, finely chopped |
| Fennel seeds (saunf) | 1 teaspoon, crushed |
| Oil | For deep frying |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people
Instructions
-
Prep the Ingredients
Begin by gathering all your ingredients and prepping them. Chop the mint leaves finely, crush the fennel seeds, and keep the other ingredients measured and ready. -
Heat Oil for Frying
In a deep frying pan, heat enough oil to submerge the cashews. The oil should be hot but not smoking, as it can burn the batter quickly. -
Make the Batter
In a large mixing bowl, combine the gram flour (besan), rice flour, and red chili powder. Stir these dry ingredients together until evenly mixed. -
Add Flavors and Cashews
To the dry mixture, add the ginger garlic paste, salt, crushed fennel seeds, and finely chopped mint leaves. Mix well to incorporate the flavors into the flour mixture. Add the whole cashew nuts to the bowl and toss them gently to ensure they are evenly coated with the flour mixture. -
Bind the Dough
Add 1 tablespoon of hot oil from the frying pan into the mixture and mix well. Slowly sprinkle a little water at a time, stirring continuously until the dough comes together. The dough should be thick and not too wet, just enough to hold the cashews together. -
Fry the Kaju Pakodas
Pinch small portions of the dough and gently drop them into the hot oil, ensuring they don’t stick together. Fry in batches, turning occasionally, until the pakodas are golden brown and crispy. -
Drain Excess Oil
Once fried, use a slotted spoon to remove the cashew fritters from the oil and place them on a kitchen towel to absorb any excess oil. -
Serve and Enjoy
Serve these crispy, crunchy Kaju Pakodas hot, alongside other tea-time snacks, and enjoy with a cup of masala chai for the perfect snack experience.
These Kaju Pakoda (Cashew Nut Fritters) make an irresistible snack perfect for any occasion—whether it’s a family gathering, a casual evening snack, or a festive treat. Their rich and aromatic flavor, enhanced by mint and fennel, combined with the satisfying crunch of fried cashews, makes this recipe a memorable one.
