It's all about Food

Ingredients:

2 cups cashews (whole)
2 cups chickpea flour (besan)
1 cup rice flour (for extra crispiness)
1 tsp fennel seeds
1 tsp curry leaves powder
1 tsp chili powder (adjust to taste)
½ tsp turmeric powder
A pinch of hing (asafoetida)
Salt to taste
Water (as needed for batter consistency)
Oil (for deep frying)
Instructions:

Prepare the Cashews:
Lightly roast the cashews in a dry pan over medium heat for 2-3 minutes until they turn slightly golden and release a nutty aroma. Set aside to cool.

Make the Batter:
In a large mixing bowl, combine the chickpea flour, rice flour, fennel seeds, curry powder, chili powder, turmeric powder, and salt. Add a pinch of hing and mix well. Gradually pour in water, stirring constantly, until you achieve a smooth and slightly thick batter. The batter should be thick enough to coat the cashews without running off.

Coat the Cashews:
Add the roasted cashews to the batter, making sure each cashew is evenly coated.

Fry the Pakoras:
Heat oil in a deep pan or kadhai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil—if it sizzles, the oil is hot enough. Carefully drop the cashews coated in batter into the hot oil, frying in small batches to avoid overcrowding. Fry the pakoras for about 3-4 minutes, or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serve:
Serve the hot, crispy Cashew Pakoras with coffee or tea ☕️

Enjoy your flavorful, crunchy Cashew Pakoras—perfect for any occasion!