Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Crispy Cashew Pakoda / Mundhiri Pakoda (Step by Step Instructions)

I am huge fan of Adayar Anandha Bhavan’s Cashew Pakoda. I got this recipe from my aunt and these came so good and they are almost as good as Anandha Bhavan’s Pakodas. It can be stored in an airtight container for 3 to 4 days.

Time of Preparation : 30 minutes
No of Servings : 2
Spice level : 2 out of 5


  • Whole Cashew nuts – 3/4 cup
  • Besan Flour – 1/2 cup
  • Rice flour – 1/4 cup
  • Red chilly powder – 1 tsp
  • Salt – to taste
  • Ginger – 1 tsp (grated)
  • Onions – 1/4 cup (thinly sliced)
  • Mint leaves – 1/4 cup (chopped)
  • Curry leaves – a few (optional)
  • Hot oil – 1/4 cup
  • Oil – for frying

Method of Preparation:

  • Add besan flower, rice flour, red chilli powder, salt, mint leaves, ginger, onions and cashews.
  • Add hot oil little by little and sprinkle little water.
  • The batter should be thick.
  • Now heat oil in a medium flame and fry the cashew batter in medium flame.
  • Remove them when they turn golden brown.
  • Garnish with fried curry leaves.
  • Enjoy the Crispy Cashew Pakodas with tea.

Important Note for Crispy Pakodas:

  • Adding hot oil is very important. This will make the pakodas Crispy inside.
  • Fry in a medium flame is very important. Then only the cashews inside can be fried properly.
  • The batter should be thick. Only very less water is needed.


  1. Lovely pakoda..

  2. Love to munch these crispy pakodas anytime..Its been a while i had them.

  3. Oh, nice awesome way to enjoy cashews!

  4. superb and delicious pakodas

  5. everyone taste this casew pakodas

  6. i eat every weekend in this pakodas

  7. Simple yet tasty, but take a while 🙂

  8. rich pakoda….who wl afford buying cashewnuts
    😉 🙁

  9. rich pakoda….who wl afford buying cashewnuts
    😉 🙁