Ingredients: 1/2 cup cashew nut halves 1 cup besan/chickpea flour 1/4 tsp turmeric 1/2 tsp red chilli powder 1/4 tsp ginger garlic paste a pinch of baking soda salt few curry leaves 2 tbsp warm oil water to knead oil - for deep frying chaat masala for garnishing (optional) Preparation: In a mixing bowl - add besan (chickpea flour), cashew nuts, salt, turmeric, red chilli powder, ginger garlic paste, baking soda, curry leaves and warm oil. Add water little by little to make a tight dough. Heat enough oil in a kadai. Once hot, drop small, roughly shaped batter as fritters. Fry until golden brown , using a slotted spoon drain onto paper towels. Sprinkle chaat masala while pakodis are hot and Serve.