Hyderabadi

Kaju Pakora

Recipe: The Perfect Tea Time Snack For Rainy Days

Hyderabadi Kaju Pakora Recipe is a true monsoon favourite. Whole cashews are dipped into the spiced besan and rice flour batter. They get golden, crisp, and delicious when fried. Mint and fennel add a fresh kick, cutting through the richness of the cashews. These taste best straight from the kadai, next to a hot cup of chai, while it pours outside. The key is to make sure the batter doesn't get so wet because the batter will slip off the cashews during the frying process. Mix the flours with the spices, fold in the mint, then toss in the cashews and add water a spoon at a time until it clumps together. The batter for this cashew nut fritters recipe should feel chunky and slightly dry, not like the batter you would use for onion pakora. It is recommended to fry in small batches to maintain the oil temperature so you get a crisp, golden shell. The kaju pakora recipe can be prepared for a festive feast or for a weekend tea table. Prep the dry mix and chop the mint ahead of time; assemble everything together with the cashews just before frying. Leftovers can be stored at room temperature in an airtight container, after being fried. Since cold air causes the coating to become soft within hours so it’s not ideal to be stored in the fridge.