I seem to have ended up making another pakoda version or rather the drier version of pakoda, this time with cashews. Just like the Masala Peanut,
Amma used to make Cashew Pakodas as well. Other than me, everybody at home loves cashews. So the fried version is something that’s made pretty often.
Just like the oil less Masala Peanut
, I have made with cashews as well. However these disappear before I can even think to click a picture. So this time I ensured I had enough to click pictures. Amma mostly used to make it during afternoons or so when she is not disturbed and then it used to be packed. So all of them would be seeing it during the travel.
The other pakodas that we used to buy for journeys are the cashew onion pakodas. The onions will be less but the pakodas will be full of cashews. I made both the version for today’s Car Snacks.
Whole Cashew nuts – 1 cup
Besan – 3 -4 tbsp
Rice flour – 1 tsp (optional)
Red chili powder – 1 tsp
Garlic, crushed – 5 -6 cloves
Salt to taste
Turmeric powder a pinch
Oil for deep frying
How to make the Masala Cashews
In a bowl, take the cashews, wash it with water, then add all the spices, crushed garlic and besan. Mix well so that the flour coats the cashews well.
Then sprinkle water and make a thick coating of the flour on the nuts.
Heat oil for deep frying. Gently drop in the cashews and fry on both sides.
Drain on a kitchen towel. Pack in an air tight container.
For the Onion Cashew Pakoda
Make a thick batter with onions, curry leaves, coriander leaves, red chili powder, salt, and cashews. Make batter and drop in as pakodas.
Enjoy as you travel!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46