Jeedipappu Kodi Pakoda Recipe | Crispy Cashew Chicken Pakoda with Gun Powder | Chef Masaroor

#jeedipappukodipakoda #chickenpakoda #gunpowderchicken Learn how to make authentic Jeedipappu Kodi Pakoda, a famous Andhra-style crispy chicken starter loaded with crunchy cashews and tossed in homemade spicy Gun Powder. This restaurant-style recipe uses juicy boneless chicken thighs, crispy curry leaves, fried green chillies and a flavorful spice powder that makes every bite irresistible. In this video you’ll learn: Homemade Gun Powder Recipe Crispy Chicken Pakoda Secrets Perfect Restaurant Style Coating Double Fry Technique Cashew Chicken Starter Andhra & Telangana Style Chicken Recipe Tea Time Snack & Party Starter Jeedipappu Kodi Pakoda with Gun Powder (Serves 5–6) Gun Powder Recipe Ingredients Chana Dal – 100 g Washed Urad Dal – 100 g Black Pepper – 20 g White Sesame Seeds – 40 g Cumin Seeds – 20 g Dry Red Chillies – 30 g (10–12 nos) Curry Leaves – 25 g Garlic Cloves (shallow fried) – 60 g Three Mango Chilli Powder – 20 g Asafoetida (Hing) – 3 g Crystal Salt – 20 g Turmeric Powder – 5 g Jaggery – 20 g Tamarind (seedless) – 20 g Method 1. Dry roast Chana Dal until golden. 2. Roast Urad Dal separately. 3. Roast Black Pepper, Cumin and Sesame Seeds. 4. Roast Dry Red Chillies. 5. Roast Curry Leaves until completely crisp. 6. Shallow fry Garlic Cloves until light golden. 7. Cool everything completely. 8. Add all roasted ingredients along with Hing, Crystal Salt, Turmeric, Jaggery, Tamarind and Three Mango Chilli Powder. 9. Grind into a slightly coarse powder. 10. Store in an airtight container. ⸻ Chicken Pakoda Ingredients Boneless Chicken Thigh – 500 g Whole Cashew – 120 g Ginger Garlic Paste – 25 g Lemon Juice – 20 ml Turmeric Powder – 3 g Red Chilli Powder – 12 g Three Mango Chilli Powder – 8 g Rice Flour – 40 g Corn Flour – 30 g Salt – 10 g Oil – 15 ml Curry Leaves – few (for marination optional) For Frying Oil – as required Final Toss Slit Green Chillies – 8–10 Curry Leaves – 2 sprigs Gun Powder – 2–3 tbsp Fresh Lemon Juice – optional ⸻ Method Marination Mix chicken with ✔ Ginger Garlic Paste ✔ Lemon Juice ✔ Salt ✔ Turmeric ✔ Red Chilli Powder ✔ Three Mango Chilli Powder Rest for 30 minutes. Now add ✔ Rice Flour ✔ Corn Flour ✔ Oil ✔ Whole Cashews Mix well. No extra water should be added. ⸻ Frying Heat oil to 170–175°C. Fry in batches until crispy and golden. Remove and rest for 2 minutes. ⸻ Final Fry Increase oil temperature to 185°C. Fry slit Green Chillies and Curry Leaves until crispy. Add fried Chicken and Cashews. Sprinkle 2–3 tbsp Gun Powder. Toss well. Finish with a squeeze of Lemon Juice if desired. Serve immediately. If you enjoyed this recipe, Like, Share and Subscribe to Cook With Chef Masaroor for more authentic restaurant recipes. #andhrarecipes #telanganafood #cashewchicken #restaurantstyle #chickenstarter #chefmasaroor #cookwithchefmasaroor #crispychicken #chickensnacks #teatimesnack #indianrecipes #foodlover