Cashew Nut Pakora

Recipe Ingredients

		Oil - for deep-frying
		Set 1
2 cups	292g / 10oz	Cashew nuts - chopped
3/4 cup	46g / 1.6oz	Besan - (chickpea flour)
1/4 cup	40g / 1.4oz	Rice flour
		Set 2
1 tablespoon	15ml	Green chiles - chopped
1 teaspoon	5ml	Garlic paste
1/2 cup	20g / 0.7oz	Coriander leaves
10		Mint leaves
3 tablespoons	45ml	Butter
		Salt - to taste
		Set 3
4		Cloves
		Cinnamon stick - (1 inch)
1		Cardamom
1/2 teaspoon	2.5ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin

Recipe Instructions

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.

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).

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.

The pakoras can be stored for at least a week. Cool well before storing in an airtight container.

Note: Initially after removing from oil, pakoras will seem soft, but -- if you haven't added too much water -- they will harden and become crisp.

Goes well with ketchup or other condiment sauces.

Source:
Indian Cooking, Khalid Aziz

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