How to make Masaledar Kaju - Chatpata cashewnuts.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Cashewnuts (काजू)
Cuisine : Punjabi
Course : Snacks and Starters
Masaledar Kaju Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
For more recipes related to Masaledar Kaju checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Dahi Bhalla, Olive Upma, Amygdalota, Breadfruit Chips.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Masaledar Kaju Recipe
Refined flour (maida) 500 grams
Cashewnuts 100 grams
Carom seeds (ajwain) crushed 1 teaspoon
Ghee 2 tablespoons
Cumin seeds 2 teaspoons
Whole dry red chillies 2
Black peppercorns 7-8
Cloves 5-6
Garlic chopped 3-4 cloves
Salt to taste
Method
Step 1
Sieve refined flour. Add salt and carom seeds. Add two tablespoons of melted ghee. Mix. Add water and knead into a semi hard dough. Cover with a damp cloth and set aside for half an hour.
Step 2
Roll out the dough on a flat surface to half centimetre thickness. Take a cap of a bottle and cut this dough in the shape of kaju. Heat sufficient ghee in a kadai. Deep fry the kajus till golden brown
Step 3
Drain and place them on an absorbent paper. Serve them as such or with masala. For masala dry roast cumin seeds, whole dry red chillies, black peppercorns, cloves and garlic. Add rock salt and grind to a fine powder. In a huge bowl, mix fried dough kajus with the masala powder and serve.
