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Thursday, June 05, 2014

Cashew Pakoda |Mundri Pakoda

Pondicherry recipes
 I was so tempted when I woke in the morning soon to see the challenge for this months SNC.. Yes this Months challenge is hosted by priya aks and i was sure that I will be making some delicious recipe as she is a wonderful blogger and mentor for me..So coming to the challenge she challenged north team with her native specialty which is puducherry Or Pondicherry or the union territory of pondicherry . Cuisine  here is a blend of different cuisine to name it Andhra, Kerala, Tamil nadu( Chettinadu) and  mainly french. The french settlement had greatly influenced the lifestyle of people living here and the food has its french touch though in Indo style. 

For april month marathon I had prepared a varied Pondicherry dishes which is my coming up post next ... Take a peek on the thali pic below .. I will talk about the puducherry cusine and dishes in the next post for now I have made this pakoda from puducherry a very crispy and delicious rich nutty pakoda . We had this for our morning breakfast with coffee and milk and they tasted absolutely delicious thanks to priya aks for this amazing challenge . I am sure gonna make this pakoda again and again as my H just loved it :)

As you all know there is an event going on +Divya Pramil   space You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

Pondicherry  cuisine

Recipe Source : Priya's versatile recipes 

Besan - 1/2 cup
Rice flour - 1/2 cup
Corn flour - 1/4 cup
Cashew nuts - 1/2 cup ( half broken and half whole)
Fennel seeds - 1 tsp
Green chillies - 2-3 Nos ( finely chopped)
Baking soda - 1/4 tsp
Garlic cloves - 2-3 nos ( chopped)
Mint leaves - 1/4 cup ( finely chopped)
Curry leaves- 1 sprig ( chopped)
Oil deep fry + 2 tbsp hot oil
Salt to taste 


  • In a bowl in take besan, rice flour, corn flour, cashewnut ,fennel, cashewnuts,
  • baking soda ,galic, mint,curry, salt, hot oil.
  • Mix them well till combined and start sprinkling water till they come together to a thick batter.
  • Heat oil in a kadai , take a 1 tbsp full and drop it in the oil or use your hands to made medium pakodas and slide them in the oil.
  • Fry them in medium flame till they are golden brown from all sides.
  • Once golden brown remove from oil using a properated ladle and drain the excess oil in a kitchen towel.
  • Store the pakodas once cold in a air tight container if you want or munch them with a cup of coffee when its hot.


  1. Very crispy pakodas, they came out super prefect Manju, am eyeing on that vivikam cake, waiting eagerly to have a look at my native's thali.

  2. Looks Delicious!! Will try it soon :)

  3. delicious crispy pakodas.

  4. Crispy n unique fritters. Love the captures...

  5. lovely crunchy munchies.. i love them. Its famous in Ktaka too.. do visit my space

  6. Fabulous pakodas! Would make a wonderful tea time snack!

  7. looks fabulous the pakoda and thali.

  8. yummy ones with chai i can finish 250 gms easily..

  9. Awesome luking thaali n pákoda is just Beautiful..iam dying here

  10. Your love for cooking is breathtaking....and you have an eye for presentation, making a simple thali look glam. Love the post, amazing!

  11. love looks so tempting..drooling here


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