Ingredients
- Onion – 3 (cut lengthwise)
- Green / Red chillies – 5 (cut lengthwise)
- Ginger paste – 1 tsp
- Curry leaves – a handful
- Coriander leaves – little
- Salt – a pinch
- Cashews – few (optional )
- Besan / Gram flour – 1 cup
- Rice flour – ½ cup
- Corn flour – ¼ cup
- Pinch of salt ( or as per taste )
- Baking powder – pinch
- Oil for frying
- Jeera – ¼ tsp
Method
- Soak the cashews in hot water for 3 mts.
- In the mean time, add the above pakoda ingredients and mix well with 2 tsp of oil.
- Don’t make the mixture, pasty or like batter. It should be dry.
- In kadai, pour the oil and keep in medium flame.
- Put the mixture into it and fry till it becomes brown colour.
- Take out and serve hot.
- Can be stored in air tight container and keep for 2 to 3 days.
Leave a Reply