Cashew nuts whole - 1/4 kg (approximately about 50 pieces)

Bengal Gram Dal - 1 cup

Raw Rice Powder - 1 tsp

Cornflour - 1 tsp

Green chilly - 2 nos

Curry Leaves - 1/2 cup

Garlic - 6 cloves (optional)

Saunf - 1 tsp 

Salt - To taste

Oil - for frying.

Mix besan flour, rice flour, corn flour together along with salt. Grind garlic, green chillies and saunf to a paste and add it to the flours. Add finely chopped curry leaves to the flour. Add cashew nuts to the flour and add water slowly to make a dough. 

In a pan heat oil and when hot reduce the flame to medium. Add small dumplings little by little to the oil. When they turn golden brown, remove from flame, drain the excess oil. 

This pakora can be stored for about two or three days. Makes a good starter and also a good tea time snack. 

Note: Do not increase the flame untill, the whole consignment of dough is fried.