Masala kaju badam| how to make masala kaju badam
Dry snacks are always the most hands on snacks to be eaten during tea-time, festival and during traveling also. The best part about dry snacks is that they are prepared and can be stored in air-tight containers to be eaten for around 15-20 days. Various kinds of dry snacks are made like salted peanuts, mathris, biscuits, namak pare, fried dry fruits, etc..
Today, in festival special I have prepared Masala Nuts(masala kaju badam) in which the nuts are seasoned with flour and spices and are deep fried. This is a rich and tasty snack recipe which can easily be stored for 15 days in an air-tight container.
Cashews: 100 gms
Almonds: 100 gms
Gram flour/besan: 1/4 cup
Rice flour: 1/2 cup
All purpose flour/maida: 1/4 cup
Cornflour: 1/2 cup
Red chili powder: 1 tsp
Turmeric powder: 1/2 tsp
Chaat masala powder: 1 tsp
Black pepper powder: 1.5 tsp
Pudina powder: 1 tsp
Kasuri methi: 1 tbsp
Salt: 1 tsp
Cumin powder: 1 tsp
Sesame seeds: 3 tbsp
Refined oil: for fying
Water: 1/2 cup
1. Soak cashew and almonds in water for minutes.
2. Strain the water and keep the nuts in a sieve.
3. Now take a bowl and mix all the dry ingredients, except cornflour.
4. Now add cashews and almonds to the flour mix and mix them thoroughly and so that the nuts should be properly coated with the flour mix.
5. Now take water and with your hands splash little water on the flour mix and mix thoroughly so that the flour should be properly coated to the nuts.
6. Add water in small batches and coat the flour mix on the nuts. I used around 1/2 cup of water.
7. Now with the help of your hands separate each nut and keep in a plate. Coat each nut with cornflour.
8. Now heat oil in wok and add the nuts in a wok one-by-one. The oil should be hot. Fry the nuts firstly on high flame and then in low flame.
9. Take out the nuts when they turns golden brown. The nuts are crispy and crunchy. Enjoy with the sip of tea.