Air fryer recipe · Snacks
Achari Masala Kaju
Tangy pickle-spiced cashews with a bold, mouth-watering edge.
- 17 minTotal time
- 150°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 910kcal
- 28.7 gprotein
- 48.0 gcarbs
- 73.3 gfat
- 6.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole cashews2 cups
- Oil2 tsp
- Achari masala1.5 tsp
- Fennel powder1/2 tsp
- Amchur1/2 tsp
- Salt1/2 tsp
Method
Slick the cashews
Toss the cashews in the oil until they are evenly coated all over. This thin oil layer is what lets the dry achari spices stick to the smooth nuts instead of sliding off to the bottom of the bowl.
Blend the achari mix
Stir the achari masala, fennel powder, amchur and salt together in a small bowl. The fennel and amchur are what give these cashews their unmistakable North Indian pickle tang.
Coat the nuts
Sprinkle the spice blend over the oiled cashews and toss until every nut is evenly dressed. Let them rest a couple of minutes so the spices begin to grip before they go into the basket.
Spread out
Lay the cashews in a single layer with breathing room around them. Cashews scorch quickly, and crowding leaves you with pale and burnt nuts in the same batch instead of an even roast.
Roast carefully
Air-fry at 150°C for 10 min, shaking every 3 min and pulling them out at a light gold. Cool them completely so the tangy crust dries and the cashews harden into a full, even crunch.
