Servings - 8 to 10 

Ingredients:  

• 1 cup cashews  

• 1 tablespoon ghee  

• 2 onions, sliced thinly lengthwise  

•  2 teaspoons fennel seeds/saunf  

• 1-2 teaspoons chilli powder   

• 1 teaspoon salt or to taste  

• 1/2 teaspoon baking soda  

• 1/2 teaspoon asafoetida/hing 

• 12 curry leaves, chopped   

• 1-2 green chillies, chopped  

• 1/4 cup rice flour 

• 1/4 cup cornstarch    

• 2 cups gram flour/besan  

• 2 tablespoons hot oil 

• 1/2-1 cup water  

• Oil for deep frying    

Method:  

1. Heat ghee in a pan. Add the cashews and fry until golden. 

2. Remove and allow them to cool. 

3. Meanwhile, add the thinly sliced onions to a large mixing bowl and separate the slices. 

4. Add fennel seeds, chilli powder, salt, baking soda, asafoetida, curry leaves, green chillies, rice flour, cornstarch and gram flour. 

5. Pour in the hot oil and 1 st mix with a spatula. 

6. Squeeze and mix everything well with your hands until the onions release some moisture and the spices coat them evenly. Mix well. 

7. Gradually add water, a little at a time, until you get a thick, stiff mixture. 

8. Do not make the dough too watery. 

9. Heat oil in a deep frying pan over medium heat. 

10. Drop small portions of the mixture into the hot oil.  

11. Fry for 1–2 minutes, then gently turn them over. 

12. Continue frying until the pakodas are golden brown and crispy on all sides; add curry leaves and fry until crispy. 

13. Remove and drain on kitchen paper. 

14. Serve hot and crispy with a cup of tea or coffee! Storage: Allow the pakodas to cool completely and store in an airtight container for up to 3 days.