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
few curry leaves
2 tbsp warm oil
water to knead
oil - for deep frying
chaat masala for garnishing (optional)
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.