July 9, 2014

J for Jeedipappu Pakodi Recipe | Cashew Nut Fritters | Kaju Pakoda | Andhra Recipes

Today's recipe is for the letter J, picking up from where I left off for my A to Z Andhra Recipe blogging. Cashew Nut Fritters (or Jeedipappu Pakodi as we say it in Telugu) is an highly addictive, easy vegan snack that can be made in a matter of minutes. Every evening, almost every roadside shop (especially the ones beside booze shops!!) fry up a big batch of munchies like these. Though high in calorie and cost, when eaten in moderation there is nothing as delightful as a crispy cashew pakoda with a cuppa of hot chai.  :-)

Previously posted recipes in this A to Z Andhra Recipe blogging -

Couple of days ago, I got out of bed at 5:15 AM to be precise. I remember the exact time as that was quite an ungodly hour to be awake for someone like me, who absolutely loves her beauty sleep. The house was still except for the tip-tap of rain water outside our bedroom window. On a very low volume (so not to disturb others still sleeping), I put on some music, wrapped a blanket and sat at the window for what seemed like an hour. Words can't express the joy of mindfulness I felt and trust me, just few moments of alone time like this can do wonders to our otherwise harried mind which jumps from one hoop to other, all day long. 

Then the day progressed but the rain didn't stop. My stomach started to grumble by mid afternoon and the heart gave a shout out for something deep fried. The mind also gave its nod for Cashew Nut Fritters as I desperately wanted a recipe for alphabet J, to re-kindle my mojo for the series and not to let the inertia set it. Whether it is raining in your part of the world or not, try making a small batch of these goodies when free. You will simply love it. 


J for Jeedipappu Pakodi Recipe | Cashew Nut Fritters | Kaju Pakoda


1/2 cup cashew nut halves
1 cup besan/chickpea flour
1/4 tsp turmeric
1/2 tsp red chilli powder
1/4 tsp ginger garlic paste
a pinch of baking soda
few curry leaves
2 tbsp warm oil
water to knead
oil - for deep frying
chaat masala for garnishing (optional)


In a mixing bowl - add besan (chickpea flour), cashew nuts, salt, turmeric, red chilli powder, ginger garlic paste, baking soda, curry leaves and warm oil.

Add water little by little to make a tight dough (as shown in the picture below).

Heat enough oil in a kadai. Once hot, drop small, roughly shaped batter as fritters. Fry until golden brown , using a slotted spoon drain onto paper towels.

Sprinkle chaat masala while pakodis are hot and Serve. 
Leftovers can be stored in an air tight container for many days. 


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until next recipe,


  1. What an interesting recipe! I'll bet these are highly addictive, so I will try them when I have lots of company to share them with :)

  2. I am so going to make this as i have a Indian friend coming over next week. I think i will make ahead and keep in a tupperware so when she is there i don't have to be in the kitchen a lot :-)

  3. Gorgeous! I'm not sure there would be any leftovers!


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