|For cashews lovers across the globe, this one's for you! Enjoy!!|
While we were making the Picante Peanut Poppers, we thought why not mix it up a bit and try the recipe with other nuts. We decided on cashews since they are my dad's favorite. The recipe for making crunchy cashews is almost the same as the peanuts one except for the type of nuts and ginger-garlic paste. We substituted chat masala with ginger-garlic paste because it brings the flavor out more.
- ½ cup Raw Cashews, split into halves
- ¼ cup Fine Gram flour, (also known as Besan)
- ½ tsp Chili powder, (adjust to your spice level)
- ½ tsp Ginger-Garlic paste
- ¼ tsp Turmeric powder
- ½ tsp Salt
- A pinch of Soda Bicarbonate
- ¾ tbsp Vegetable oil
- ½ tsp Whole Cumin seeds
Soak cashew halves in a cup of water for 10-12 minutes. Sieve flour along with chili powder, salt, turmeric, and soda to mix well. Add sieved mixture into a mixing bowl and mix in jeera, oil and ginger-garlic paste. Into the above flour mixture, add drained cashews and mix well so that they are coated well with the flour mixture. If the mixture seems dry and powdery, sprinkle a teaspoon or less of water and mix. Spray/rub some oil onto a microwavable plate (or dinner plate) and spread the cashews on it in a single layer. Microwave for 5-6 minutes based on the wattage of the microwave. If it is a high powered one, try using at 80% power until the cashews are well roasted. (Hint: you can smell the roasted aroma) Also halfway through, take the plate out and separate the cashews so they roast evenly.