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Masala Cashew


  • Cashew nuts 2 cups

  • Black peppercorns 10-12

  • Cumin seeds 3 tablespoons

  • Coriander seeds 1 tablespoon

  • Fennel seeds (saunf) 1 teaspoon

  • Clove 1

  • Dried red chillies 3-4

  • Oil to deep fry

  • Chaat masala 1 teaspoon

  • Black salt (kala namak) to taste

  • Sugar 1 teaspoon


  • Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chilis till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashew nuts till light golden. Drain and put into a bowl.

  • Add 2 tbsp of the powdered spices, chaat masala, black salt and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly and serve.

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