Last Updated on 4 months by Neha Deshmukh

Spiced Cashew Recipe – Crunchy Besan & Turmeric Indian Snack

Introduction

Oh, cashews! They’re just the best, aren’t they? I remember my grandmother always having a jar of spiced cashews on hand for guests – and sneaking a few myself, of course! This recipe is my take on that classic Indian snack, a delightful mix of crunchy, savory, and subtly spicy flavors. It’s seriously addictive, and surprisingly easy to make. Perfect for tea time, festive gatherings, or just when you need a little something to munch on.

Why You’ll Love This Recipe

This spiced cashew recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s incredibly flavorful, with a beautiful balance of spices. Plus, it’s a fantastic way to impress your friends and family with a homemade treat. And honestly, who can resist a crunchy, golden cashew?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious spiced cashews:

• 1 cup kaju / cashew
• ¼ cup besan / gram flour
• 2 tbsp rice flour
• ½ tsp turmeric / haldi
• 1 tsp Kashmiri red chilli powder
• ½ tsp chaat masala
• Pinch of hing / asafoetida
• ½ tsp salt
• 2-3 tbsp water
• Oil for deep frying
• 1 tbsp ghee / clarified butter

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Cashews (Kaju) – Quality & Sourcing

Good quality cashews are key. Look for plump, unbroken pieces. You can find them at most Indian grocery stores, or even in the international aisle of larger supermarkets. About 150g of cashews is perfect for this recipe.

Besan (Gram Flour) – Choosing the Right Type

Besan, or gram flour, is made from ground chickpeas. Make sure yours is fresh – it should smell slightly nutty, not stale. About 30g of besan will do the trick.

Rice Flour – For Extra Crispness

Don’t skip the rice flour! It adds an incredible crispness to the coating. It’s a little trick my mom taught me. Around 15g is what we’re after.

Turmeric (Haldi) – Health Benefits & Flavor Profile

Turmeric isn’t just for color and health benefits; it adds a lovely earthy warmth to the cashews. About 2.5g will give you that beautiful golden hue.

Kashmiri Red Chilli Powder – Color & Mild Heat

Kashmiri red chilli powder is special. It gives a vibrant red color without a lot of heat. If you can’t find it, you can use regular chilli powder, but start with less! Around 5g is ideal.

Chaat Masala – The Tangy Secret

Chaat masala is the secret ingredient for that classic Indian street food flavor. It’s tangy, savory, and a little bit sweet. About 2.5g will add a lovely zing.

Hing (Asafoetida) – Aromatic & Digestive Aid

Hing has a… unique smell, but trust me, it adds so much depth of flavor! It’s also known for its digestive properties. Just a tiny pinch is all you need.

Ghee (Clarified Butter) – Traditional Flavor vs. Oil

Ghee adds a wonderful richness and traditional flavor. You can substitute with oil if you prefer, but ghee really elevates the taste. About 15ml of ghee is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Coat the Cashews: In a bowl, combine the cashews, besan, rice flour, turmeric, Kashmiri red chilli powder, chaat masala, hing, and salt.
2. Add Water: Add water, one tablespoon at a time, and mix well until the cashews are evenly coated. You want a nice, even coating, not too thick or too thin.
3. Fry to Golden Perfection: Heat oil in a deep frying pan over medium heat. Carefully drop in the coated cashews and fry until they are golden brown and crunchy. This usually takes about 3-5 minutes.
4. Fry the Curry Leaves (Optional): If you like, fry a few curry leaves separately until crispy. These add a lovely aroma and flavor.
5. Ghee Toss: Drain the cashews on paper towels. Then, in a separate pan, heat the ghee and toss the fried cashews in it while they’re still hot. This gives them an extra layer of flavor.
6. Combine & Cool: Mix in the fried curry leaves (if using) and let the cashews cool completely.

Expert Tips

• Don’t overcrowd the pan: Fry the cashews in batches to ensure they get crispy.
• Temperature is key: The oil should be medium-hot. Too hot, and they’ll burn; too cold, and they’ll be soggy.
• Cool completely: This is important! The cashews will crisp up even more as they cool.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped green chilli to the coating for extra heat. My friend, Priya, loves this!
• Sweet & Spicy: Add a teaspoon of sugar to the coating for a sweet and spicy twist.
• Nut Mix: Try using a mix of cashews, almonds, and peanuts.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as your chaat masala doesn’t contain any gluten-based ingredients. Always double-check the label!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the Kashmiri red chilli powder to ½ tsp.
• Medium: Use the recipe as written.
• Hot: Add ¼ tsp of cayenne pepper or a finely chopped green chilli.

Festival Adaptations (Diwali, Holi)

These spiced cashews are perfect for festivals like Diwali and Holi. They make a lovely edible gift, or a delicious addition to your festive spread.

Serving Suggestions

These cashews are great on their own, or you can:

• Serve them with a cup of chai.
• Add them to trail mix.
• Use them as a topping for desserts.

Storage Instructions

Store the cooled cashews in an airtight container at room temperature for up to a month. They might lose a little of their crispness over time, but they’ll still be tasty!

FAQs

How do I get the cashews extra crispy?

Using rice flour in the coating is the key! Also, make sure you don’t overcrowd the pan and fry them at the right temperature.

Can I make this recipe with other nuts?

Absolutely! Almonds, peanuts, and pistachios all work well.

What is hing and can I skip it?

Hing is asafoetida, a resin with a pungent smell. It adds a unique flavor, but if you really can’t find it, you can skip it.

How long will these cashews stay fresh?

Up to a month in an airtight container at room temperature.

Can I air fry the cashews instead of deep frying?

You can try! Air fry at 180°C (350°F) for about 8-10 minutes, shaking halfway through. They won’t be quite as crispy as deep-fried, but it’s a healthier option.