A delightful snack perfect for weekend evenings, these crunchy Cashew Pakodas are made with a variety of spices and besan, fried to a golden perfection. Enjoy them with tea for a tasty treat.
1: In a bowl, mix the besan and rice flour. Add all the ingredients except the cashew, hot oil, and water.
2: Mix well so that the ingredients are distributed evenly. Add hot oil and mix using your fingers to form crumbs.
3: Add the cashews and mix. Add water and mix to form a stiff dough.
4: Add small roughly shaped pieces of the mixture into the oil over medium-low heat. Fry until it reaches a golden brown colour, around 6-8 minutes depending on the size.
5: Remove from the oil and allow it to cool slightly and turn crisp.
6: Fry curry leaves in the same oil and sprinkle them over the fried Pakoda. Serve it with tea. Store it in an airtight container for 5 days.
