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

Cashew Pakoda

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


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.