Onion Cashew Pakoda — Crispy Tea Time Fritters

There’s something about hot, crispy onion pakoda paired with a cup of coffee or tea, especially when it’s raining. pure bliss! These Onion Cashew Pakodas are very simple and quick to make, and the cashews give them a crunch that makes them extra special. I always keep some bajji mix stocked at home so I can make these in minutes whenever there is a snack craving.

 Ingredients

• Oil for deep frying
• ½ cup bajji mix (ready-to-use snack mix)
• 2 large onions, thinly sliced
• 1/8 cup cashews, broken into pieces
• ¼ tsp salt (or to taste)

Instructions

1. Make the Batter

In a bowl, combine the sliced onions, bajji mix, cashew pieces, and salt. Sprinkle small amounts of water and mix until the batter is sticky but not runny — it should cling to the onions and cashews.

2. Heat the Oil

Heat oil well in a deep pan or kadai over medium heat.

3. Fry the Pakodas

Take a handful of the onion mixture, spread it lightly, and gently slide it into the hot oil. Fry until the pakodas turn golden and crisp on all sides. Remove with a slotted spoon and drain on a paper towel.

Serve these pakodas hot with coffee or tea. they’re perfect for evenings or any time you want a crunchy snack. try it with homemade tomato sauce

Pro Tips

• Slice the onions evenly so the pakodas cook uniformly.
• if the batter feels too dry, add just a teaspoon of water at a time. too much water makes the pakodas soggy.
• Fry in batches and don’t overcrowd the pan. this maintains heat of the oil and keeps them crispier.

FAQs

Can I make these pakodas without bajji mix?
Yes. you can use a mixture of gram flour (besan) and rice flour with spices to coat the onions, but the bajji mix makes it easier and more consistent.

Can I add other nuts or spices?
Feel free! A few curry leaves, green chillies, or crushed peppercorns can add layers of flavor.