Receta J for Jeedipappu Pakodi Recipe | Cashew Nut Fritters | Kaju Pakoda | Andhra Recipes
Today's recipe is for the letter J, picking up from where I left off for my A to Z Andhra Recipe blogging. Cashew Nut Fritters (or Jeedipappu Pakodi as we say it in Telugu) is an highly addictive, easy vegan snack that can be made in a matter of minutes. Every evening, almost every roadside shop (especially the ones beside booze shops!!) fry up a big batch of munchies like these. Though high in calorie and cost, when eaten in moderation there is nothing as delightful as a crispy cashew pakoda with a cuppa of hot chai. :-)
Previously posted recipes in this A to Z Andhra Recipe blogging -
Then the day progressed but the rain didn't stop. My stomach started to grumble by mid afternoon and the heart gave a shout out for something deep fried. The mind also gave its nod for Cashew Nut Fritters as I desperately wanted a recipe for alphabet J, to re-kindle my mojo for the series and not to let the inertia set it. Whether it is raining in your part of the world or not, try making a small batch of these goodies when free. You will simply love it.
Enjoy!
J for Jeedipappu Pakodi Recipe | Cashew Nut Fritters | Kaju Pakoda
Ingredients:
- 1/2 cup cashew nut halves
- 1 cup besan/chickpea flour
- 1/4 tsp turmeric
- 1/2 tsp red chilli powder
- 1/4 tsp ginger garlic paste
- a pinch of baking soda
- salt
- few curry leaves
- 2 tbsp warm oil
- water to knead
- oil - for deep frying
- chaat masala for garnishing (optional)
Preparation:
In a mixing bowl - add besan (chickpea flour), cashew nuts, salt, turmeric, red chilli powder, ginger garlic paste, baking soda, curry leaves and warm oil.
Add water little by little to make a tight dough (as shown in the picture below).
Heat enough oil in a kadai. Once hot, drop small, roughly shaped batter as fritters. Fry until golden brown , using a slotted spoon drain onto paper towels.
Sprinkle chaat masala while pakodis are hot and Serve.
Leftovers can be stored in an air tight container for many days.