Cashewnut and Cauliflower Pakoda Recipe

Add Review
Google Plus
Cashewnut and Cauliflower Pakoda
  • Chef:
  • Recipe Servings: 1
    Prep Time:
  • Cook Time:
    Total Cook Time:

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 Onion
  • 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

  1. Take the cauliflower florets, broken cashews and finely chopped onions in a wide bowl.
  2. Add besan, rice flour, red chilli powder, asafoetida, butter/ghee and mix well.
  3. Now add curry and coriander leaves and sprinkle water. Mix well. Batter is ready.
  4. Heat oil in a kadai and when it is hot start adding the dough in the shape of pakodas.
  5. When they turn golden brown take them out.
  6. Drain in a paper napkin and serve hot with tomato ketchup.
  7. Serve hot.
Key Ingredients: Cauliflower, Cashewnuts, Besan, Rice flour, Asafoetida