Ingredients:
2 cups Cashew nuts
½ cup Gram flour
A pinch of asafetida
Chilly powder (according to taste, 1 tbsp for me)
1 tbsp ghee
Salt to taste
Water as needed
Oil for deep frying
Method:
In a bowl, mix together the gram flour, asafetida, salt, chilly powder, and ghee.
Taste and correct salt and chilly.
Combine the above mixture with the cashew nuts.
Add just enough water to coat the cashews and mix well. (Too much water will make the pakodas soggy)
Heat oil in a wok.
Take the cashew nuts and sprinkle carefully a handful of them in the hot oil. (The cashew nuts should not stick to each other, they should fall down separately.)
When they turn crispy and golden brown, remove and spread it on a paper towel.
Cool and conserve in an air-tight container.