Air fryer recipe · Snacks
Ghee Podi Roasted Cashews
Buttery cashews tumbled in ghee and gunpowder podi, roasted until toasty, spicy and impossible to stop eating.
- 16 minTotal time
- 160°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 775kcal
- 22.9 gprotein
- 41.0 gcarbs
- 63.0 gfat
- 9.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Raw cashews1.5 cups
- Ghee, melted1.5 tbsp
- Idli podi (gunpowder)2 tbsp
- Curry leaves12 leaves
- Salt1/2 tsp
Method
Coat the cashews
Toss the raw cashews in the melted ghee until they are evenly coated and glossy. The ghee carries the spice around each nut and helps them roast to an even, golden colour with a rich, nutty flavour.
Add the podi
Sprinkle the idli podi and salt over the cashews and toss again so every nut wears a fine, spicy dust. Add the curry leaves now so they crisp up alongside the nuts and turn crackly and fragrant in the hot air.
Preheat low
Preheat the air fryer to 160°C for 2 minutes, then spread the cashews in a single layer. Nuts scorch fast, so a gentle, moderate heat is the key to roasting them through without turning them dark and bitter.
Air-fry low and slow
Air-fry at 160°C for 10 min, shaking the basket every 3 min so the cashews colour evenly and never catch. Pull them at light golden, because they crisp up more as they cool, then let them rest before serving.
