A rich, crunchy, mouthwatering snack for a movie night or a evening cup of tea...
This is very similar to masala peanut. I love to add some extra spices to my masala cashews, which makes my recipe unique and flavorful.
I make this quite often and the jar vanishes in few hours. I used to make it a bit spicy than the masala peanuts, so this is more of grown ups favorites than the kids.
I would like to send this recipe to the event "Tea Time Snack" of Torview. All the best for hosting this event....
Whole cashews - 2 cups
Besan - 1/2 cup
Rice flour - 2 tablespoon
Ginger Garlic paste - 1/2 teaspoon
Kashmirs chili powder - 1 teaspoon
Baking soda - 1 pinch
Fennel seeds powder - ½ teaspoon
Amchur powder- 1/2 teaspoon
Curry leaves - few torn into small pieces
Salt - 1/2 teaspoon
Oil for deep frying
Procedure :First toast the whole cashews either in the oven or in a skillet. Do not brown the nuts to much. Let it cool down completely. Alternately I have used store bought roasted and salted cashews.
In a wide bowl add the cashews and all the other ingredients except oil and give a quick toss. If needed just sprinkle water and make the flours and masala to stick on the nuts.
Heat oil in a pan and deep fry the cashews in medium flame till the outer besan flour masala is cooked. Do not over fry till dark brown. Try to separate the nuts while dropping them into the hot oil.
Remove on a paper towel and let it cool and store it in air tight container.
Note: If using so take care of the salt used in the actual recipe.
Do not add much water while making the batter for the nuts.
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