Spicy Cashewnuts.

Salted cashews are a favourite the world over. Since the Indians love theirs sprinkled with spices, decided to make a batch this Diwali with a few spices added. They have turned out extremely crisp and delicious. Do take care while buying the cashewnuts. The large sized ones are the best . The smaller ones can be used in seasonings for Pulao or for making cashew paste.


500 gms whole Cashews

2 tbsps chilly powder

1/4 tsp turmeric powder

Salt as required

2 tbsps coriander powder

1 heaped tsp cumin powder

1 tbsp asafoetida powder

3 tbsps corn flour

5 tbsps Besan/ gram flour

3 tbsps oil

Oil for frying.


Tip the cashews in a sieve and hold them under running water. Wash and drain thoroughly. Drop them into a bowl when they are still wet and add the salt, asafoetida, chilly, turmeric, coriander and cumin powder. Mix thoroughly. Add the oil, corn flour and besan and keep mixing till the cashews are evenly coated. Marinate for an hour. Microwave for three minutes just to dry them out a little. This also helps in the cashews absorbing hardly any oil while they are being fried. Heat oil in a pan. Drop in the cashews when the oil is medium hot. Remove them once they turn golden yellow and place them on a kitchen towel. They turn a beautiful golden brown by the time the next batch is fried. Do not allow them to brown in the oil as the heat roasts them even after they are removed. Finish off with the remaining cashews, allow them to cool and store in an air tight container.

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