Cashew Pakoda recipe, Mundiri pakoda

Cashew pakoda, Mundiri pakoda recipe with step by step pictures. Cashew pakoda, mundiri pakoda, Kaju pakoda, a mint flavored pakoda a perfect choice for a tea time and also pairs with rice too. The word mundiri pakoda itself brings back a lots of childhood memories. We used to live 10 Kms away from the Madurai City, and appa buys mundiri pakoda for us from a shop near Madurai bus stand. This shop, Prema vilas mundiri pakoda is very famous and we used to eat this madly whenever appa buys it for us. Mostly we used to eat this with curd rice or rasam rice and we love to eat pakodas in that way only.  I wanted to try this Mint cashew pakoda for a long time and finally made it today. This is totally a addictive snack, a treat for cashew lovers.

  For my friends in Singapore the bowl which i used in the pictures, are nature-made, rustic-looking tableware is made from the fallen leaf-sheath of the Areca Palm tree. They are completely biodegradable, backyard compostable, plastic and chemical free and are an excellent alternate to the environment damaging plastic disposables. Ideal for parties, events, weddings, barbecues, entertain your guests in a stylish yet sustainable way. One of my good friend is taking up this wonderful intitiative of bringing it to Singapore, sourcing from India. Please do check her facebook page, NatureRustic to approach her to place your order.

Cashew pakoda recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 2-3
• Author: Jeyashri
• Recipe Category: snack
• Description: Cashew pakoda, mundiri pakoda, a mint flavored pakoda a perfect choice for a tea time and also pairs with rice too.

   Cashew nuts  3/4 cup
   Besan | kadalai maavu  1/2 cup
   Rice flour  1/2 cup
   Mint leaves  1 cup (loosely packed)
   Garlic  2 cloves(optional)
   Ginger  a small piece
   Fennel seeds | sombu  1 tsp
   Curry leaves  few
   Salt as needed
   Red chili powder  1 tsp
   Oil   for deep frying + 2 tsp

Method :

• In a mixie coarsely pulse the ginger, garlic(if adding), fennel seeds and curry leaves. 
• Chop the mint leaves.
• In a wide bowl add the besan, rice flour, chopped mint leaves, pulsed ginger mixture, red chili powder, salt and cashew nuts. 
• Do not roast the the cashew nuts. Add raw cashew nuts. Add whole cashews. 
• Heat the 2 tsp of oil and add it to the flour mixture.
• Mix everything and sprinkle little water.
• Make a stiff dough. 
• Heat oil for deep frying. 
• When it becomes hot, bring the flame to medium.
• Take the cashew pakoda dough in small portions and carefully put them into oil. 
• Deep fry in oil till it becomes crispy golden brown. 
• Fry on both sides.
• Take it out once the oil sound subsides.
• Drain in a kitchen towel.
• Repeat this for the rest of the cashew mixture. 
• This pakoda can be stored in an airtight container for 2 days.
• Allow this to cool completely and then store in a box.
• It will stay crispy for 2 days. But trust me it is highly addictive. So it won't stay long.

Notes:

1. You can add finely chopped onions to the pakoda, but it will stay for a day.
2. This cashew pakodas tastes yum with rasam rice and curd rice too. 
3. Adding hot oil to the dough gives crispiness to the pakoda.
4. You can skip the garlic and make it as a no onion no garlic cashew pakoda.

   

Method with step by step pictures:

• In a mixie coarsely pulse the ginger, garlic(if adding), fennel seeds and curry leaves. 

• Chop the mint leaves.
• In a wide bowl add the besan, rice flour, chopped mint leaves, pulsed ginger mixture, red chili powder, salt and cashew nuts. 
• Do not roast the the cashew nuts. Add raw cashew nuts. Add whole cashews. 
• Heat the 2 tsp of oil and add it to the flour mixture.
• Mix everything and sprinkle little water.
• Make a stiff dough. 

• Heat oil for deep frying. 
• When it becomes hot, bring the flame to medium.
• Take the cashew pakoda dough in small portions and carefully put them into oil. 
• Deep fry in oil till it becomes crispy golden brown. 
• Fry on both sides.
• Take it out once the oil sound subsides.
• Drain in a kitchen towel.

• Repeat this for the rest of the cashew mixture. 
• This pakoda can be stored in an airtight container for 2 days.
• Allow this to cool completely and then store in a box.
• It will stay crispy for 2 days. But trust me it is highly addictive. So it won't stay long.

Notes:

1. You can add finely chopped onions to the pakoda, but it will stay for a day.
2. This cashew pakodas tastes yum with rasam rice and curd rice too. 
3. Adding hot oil to the dough gives crispiness to the pakoda.
4. You can skip the garlic and make it as a no onion no garlic cashew pakoda.

  

  

from Jeyashri's Kitchen https://ift.tt/2Oh0U9V