A simple easy recipe with a balance of both vitamins and taste! Cashew and cauliflower can do magic together is what this recipe is all about, a little fatty with the cashews but calorie watchers can always excuse this one.
Ingredients of Cashewnut and Cauliflower Pakoda
1/2 cup Cauliflower florets
1/2 cup Cashewnuts
1/2 cup Besan / Kadala Gram Flour Mavu
1/4 cup Rice Flour
Salt to taste
1 tsp Chilly Red Powder
1 pinch Asafoetida
Curry Leaves (a sprig)
Few Coriander Leaves
1 tsp Butter / Ghee
Oil to deep fry
How to Make Cashewnut and Cauliflower Pakoda
Take the cauliflower florets, broken cashews and finely chopped onions in a wide bowl.
Add besan, rice flour, red chilli powder, asafoetida, butter/ghee and mix well.
Now add curry and coriander leaves and sprinkle water. Mix well. Batter is ready.
Heat oil in a kadai and when it is hot start adding the dough in the shape of pakodas.
When they turn golden brown take them out.
Drain in a paper napkin and serve hot with tomato ketchup.