Deep-Fried Batter-Coated Mixed Nuts
BHONA BADAAM

Recipe from Yamuna mataji

           Use large plump nuts-cashews, almonds and Brazils –for ease in handling. The chickpea flour –rice flour batter puts a crisp crust on the nuts.

Preparation and cooking time: about 40 minutes
Makes: 1 cups (360 ml)

3 table spoons (45 ml) sifted chickpea flour
      (Sifted before measuring)
1 tablespoon (15 ml) rice flour
teaspoon (1 ml) turmeric
teaspoon (2 ml) ground cumin
teaspoon (1 ml) cayenne pepper
1/8 teaspoon (0.5 ml) yellow asafetida powder (hing)
1/8 teaspoon (0.5 ml) baking powder
teaspoon (3.5 ml) salt
3 tablespoons (45 ml) water
1 cups (210 g) mixed raw cashews, almonds and Brazil nuts
Vegetable oil for deep-frying

This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.

1.    Combine the flours, spices, baking powder and salt in a bowl and blend well. Add the water and whisk with a fork until smooth. Stir in the nuts.
2.    Heat 2 inches (6.5 cm) of oil in a karai or deep-frying pan over moderate heat. When the temperature reaches 340 F (170 C), one by one slip about 15 of the batter-coated nuts into the oil. Fry, stirring gently once the batter firms up, until they are crisp and golden brown. Remove and drain on paper towels. Fry the remaining nuts in the same way. Serve warm.