Servings: 4
Preparation Time: 20 minutes
Cooking time: 30 minutes
Notes: • Initially after removing from oil, pakoras will seem soft, but if you haven't added too much water they will harden and become crisp.
• The pakoras can be stored for at least a week. Cool well before storing in an airtight container.
Serving Ideas: Goes well with ketchup or other condiment sauces.
Cuisine: Indian
Categories: Amma's Indian Recipes, Appetizers, Breads
REQUIRED INGREDIENTS
Oil, for deep frying
SET ONE
2 cups chopped cashew nuts
3/4 cup besan (chickpea flour)
1/4 cup rice flour
SET TWO
1 tablespoon green chiles (chopped)
1 teaspoon garlic paste
1/2 cup coriander leaves
10 mint leaves
3 tablespoons butter
Salt, to taste
SET THREE
4 whole cloves
1 cinnamon stick (1 inch)
1 cardamom
1/2 teaspoon coriander seeds
1/2 teaspoon cumin
1. Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2 and Set 1, except for the cashew nuts. Mix thoroughly.
2. Now add cashew nuts and mix well. Keep adding a few drops of water while mixing so that the mixture is semi-dry, just moist enough to form into balls. Break the dough into little balls, or any other shape you desire (small enough to fry easily).
3. Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough balls (pakoras) and fry over low heat such that they turn light golden brown. Do not fry until deep brown, because cashew nut gives a burnt smell if over-fried.
Preparation Time: 20 minutes
Cooking time: 30 minutes
Notes: • Initially after removing from oil, pakoras will seem soft, but if you haven't added too much water they will harden and become crisp.
• The pakoras can be stored for at least a week. Cool well before storing in an airtight container.
Serving Ideas: Goes well with ketchup or other condiment sauces.
Cuisine: Indian
Categories: Amma's Indian Recipes, Appetizers, Breads
REQUIRED INGREDIENTS
Oil, for deep frying
SET ONE
2 cups chopped cashew nuts
3/4 cup besan (chickpea flour)
1/4 cup rice flour
SET TWO
1 tablespoon green chiles (chopped)
1 teaspoon garlic paste
1/2 cup coriander leaves
10 mint leaves
3 tablespoons butter
Salt, to taste
SET THREE
4 whole cloves
1 cinnamon stick (1 inch)
1 cardamom
1/2 teaspoon coriander seeds
1/2 teaspoon cumin
1. Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2 and Set 1, except for the cashew nuts. Mix thoroughly.
2. Now add cashew nuts and mix well. Keep adding a few drops of water while mixing so that the mixture is semi-dry, just moist enough to form into balls. Break the dough into little balls, or any other shape you desire (small enough to fry easily).
3. Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough balls (pakoras) and fry over low heat such that they turn light golden brown. Do not fry until deep brown, because cashew nut gives a burnt smell if over-fried.
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