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 ½ cups (360 ml)
3 table spoons (45 ml) sifted chickpea flour
(Sifted before measuring)
1 tablespoon (15 ml) rice flour
¼ teaspoon (1 ml) turmeric
½ teaspoon (2 ml) ground cumin
¼ teaspoon (1 ml) cayenne pepper
1/8 teaspoon (0.5 ml) yellow asafetida powder (hing)
1/8 teaspoon (0.5 ml) baking powder
¾ teaspoon (3.5 ml) salt
3 tablespoons (45 ml) water
1 ½ 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 ½ 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.