Cashew, ghee, and spice snack

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 309, total fat 25 G., saturated fats 6 G., proteins 9 G., carbohydrates 16 G., fiber 2 G., cholesterol 10 mg, sodium 130 mg, sugar 3 G.

Indian cuisine offers a variety of savory snacks made with nuts, puffed rice, and other crunchy ingredients, flavored with masala spices to delight the taste buds. While packets of Indian snacks (chevda) are readily available at any local supermarket, many people easily make them at home. This recipe is perfect for first-timers: cashews are roasted in ghee with curry leaves and spices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp ghee
20–25 fresh curry leaves (about 0.5 cup)
3.5 cups raw cashews
1 teaspoon ground red pepper
2 tsp chaat masala powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cashew nuts, ghee, garam masala, curry leaves

Cooking the dish according to the recipe:

In a large skillet, melt the butter over medium-high heat. Add the curry leaves and cook until crisp and no longer sizzling, 1–2 minutes. Transfer to a plate with a slotted spoon, leaving the hot oil in the skillet.
Reduce heat to low, add cashews to ghee and cook, stirring frequently, until golden brown, 8 to 12 minutes.

Return the curry leaves to the pan along with a few pinches of salt, red pepper flakes, and chaat masala; stir well. Transfer to a large bowl and let cool. Store in a tightly sealed container.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Appetizers / Snacks / Food Network - recipes / Indian cuisine

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