Kaju Ke Pakode

About Kaju Ke Pakode

Ingredients

• Cashewnuts (kaju) 1 cup
• Gram flour 3 tbsps
• Rice flour 3 tbsps
• Turmeric powder ½ tsp
• Salt to taste
• Asafoetida ¼ tsp
• Desi ghee 1 tbsp
• Oil to deep-fry

How to Make Kaju Ke Pakode (Stepwise Photos)

Method

1. Take gram flour, rice flour, turmeric powder, red chilli powder, salt, asafoetida, desi ghee and enough water in a mixing bowl and whisk well to make a thick batter.
2. Heat sufficient oil in a kadai.
3. Drop few small roundels of batter with your fingertips into the hot oil and deep-fry over medium heat till the pakode are golden and crisp. Drain on absorbent paper. Make more pakode with the remaining batter.
4. Transfer them into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps