Cashew nuts --- 100 gms
Chick pea flour --- 1 cup
Rice flour --- 1 tab sp
Green chilies -- 6
Coriander seeds -- 1 tab sp
Cumin seeds -- 1 tea sp
Ginger --- 1 inch piece
Salt to taste
Dalda or ghee -- 1 tab sp
Oil for deep frying
Grind green chilies, ginger, coriander and cumin seeds in to a coarse paste.
Broke cashew nuts (if you are useing full) and take them into amixing bowl and add chick pea flour,rice flour, ground paste and salt mix well.
Heat dalda or ghee till it smokes and add this to cashew and flour mixture and mix with a spoon (because ghee is very hot) then add water little by little and mix like a pakodi batter(like dumplings) .This batter should be little thick then normal pakodi batter means just sprinkle water and make the dough till it holds the cashew nuts.
Heat oil in adeep frying pan and droop this pakodi mixture with hand in to hot oil and fry till light golden color
Remove from oil and serve with hot tea or coffee
Or with hot sambar rice
And if you don't like cashew nuts you can make the same recipe with ground nuts now you have to fry ground nuts and remove the skin and do the same.
This pakodi will stay for 1 week to 10 days