Firstly heat oil
Add ghee and baking soda to a wide bowl and mix well
Furthermore, add salt and mix well
Add Kashmiri chilli powder, ginger powder, and asafoetida; mix well
Furthermore, add cashews and curry leaves; mix well
Add besan flour, rice flour and mix well
Gradually add water little by little and knead the dough
the dough will be sticky, able to roll, and resembles poori dough
furthermore, add hot oil and mix well
Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
Pinch a portion of the dough and carefully add
Make sure cashew is covered with dough
fry on medium flame. Avoid crowding the oil
initially oil turns frothy but as pakoda fries froth reduces
flip and fry evenly
fry till pakoda and cashew turns golden brown and froth subsides
carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
cool completely then store in an airtight container