|
Ingredients
|
Quantity
|
|
Oil
|
for deep frying
|
|
Set 1:
|
|
|
Cashew nuts – chopped
|
2 cups
|
|
Besan (chickpea flour)
|
¾ cup
|
|
Rice flour
|
¼ cup
|
|
Set 2:
|
|
|
Green chillies – chopped
|
1 tbsp
|
|
Garlic paste
|
1 tsp
|
|
Coriander leaves
|
½ cup
|
|
Mint leaves
|
10
|
|
Butter
|
3 tbsp
|
|
Salt
|
to taste
|
|
Set 3:
|
|
|
Cloves
|
4
|
|
Cinnamon stick
|
1”
|
|
Cardamom
|
1
|
|
Coriander seeds
|
½ tsp
|
|
Cumin
|
½ tsp
|
Grind Set 3 into a powder. Add to the powder all the ingredients of
Set 2 and Set 1, except for the cashew nuts. Mix thoroughly. Now add cashew
nuts and mix well. Keep adding a few drops of water while mixing so that the
mixture is semi-dry, just moist enough to form into balls. Break the dough into
little balls, or any other shape you desire (small enough to fry easily). Heat
oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add
dough balls (pakoras) and fry over low heat such that they turn light golden
brown. Do not fry until deep brown, because cashew nut gives a burnt smell if
over-fried. The pakoras can be stored for at least a week. Cool well before
storing in an airtight container.
