How to make Cashew Pakoda - Cashewnut pakoda – wonderfully crunchy wonderfully flavourful.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cashewnuts (काजू), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
Cashew Pakoda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Cashew Pakoda checkout Masala Cashew, Cashewnut Butter Toast, Lacquered Nuts. You can also find more Snacks and Starters recipes like Kachche Kele aur Hare Matar ki Tikkiyan, Stuffed Pizza, Green Moong Tepenade, Steamed Seafood Packets.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cashew Pakoda Recipe
Cashewnuts 100 grams
Oil for deep-frying
Red chilli powder 1 teaspoon
Garlic Powder 2 teaspoons
Salt to taste
Onion powder 2 teaspoons
Chaat masala to sprinkle
Method
Step 1
Heat sufficient oil in a kadai. Deep-fry cashewnuts till golden and crisp.Drain on an absorbent paper.
Step 2
Sprinkle red chilli powder, garlic powder, salt, onion powder and chaat masala on top and toss.
Step 3
Serve immediately or cool and store in an air tight container.
