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Masala Cashew
Lunch • India
How to Make Masala Cashew (Traditional & Healthy Version)
Masala Cashew, known as 'Masala Kaju' in Hindi, is a popular Indian snack that combines the richness of cashew nuts with aromatic spices. This crunchy and spicy treat is a staple during festive occasions like Diwali, Holi, and family gatherings, often enjoyed as a mid-day snack or as a flavorful accompaniment during lunch. Originating from North India but now loved across the country, Masala Cashew is prized for its addictive taste and the burst of flavors from spices such as red chilli powder, black pepper, and chaat masala. What sets Masala Kaju apart is its perfect balance of heat, tang, and crunch, making it a favorite among both adults and children. Traditionally, the cashews are roasted on a tawa (griddle) or baked, then tossed with a medley of masalas. Unlike deep-fried versions, this healthy recipe uses minimal oil and simple roasting techniques, retaining the nutritional value of cashews while enhancing their flavor. Whether served during festivals or as a nutritious lunchbox addition, Masala Cashew is a guilt-free indulgence that brings a touch of Indian tradition to your table.
Ingredients(for 30 grams (about a small katori or bowl))
- 1 cup Raw cashew nuts (kaju) (whole, unroasted)
- 2 tablespoons Besan (gram flour)
- 1 tablespoon Rice flour (chawal ka atta)
- 1 teaspoon Red chilli powder (lal mirch)
- 1/2 teaspoon Black pepper powder (kali mirch)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Chaat masala
- to taste Salt
- 1 teaspoon Lemon juice (nimbu ras)
- 1 tablespoon Oil (preferably cold-pressed or olive oil)
- 6-8 leaves Curry leaves (kadi patta) (optional, for garnish) - optional
Instructions
- 1
In a large bowl, combine besan, rice flour, red chilli powder, black pepper, turmeric, chaat masala, and salt. Mix well to form a uniform masala coating.
3 minutes
Sifting the flours prevents lumps and ensures even coating on the cashews.
- 2
Add the raw cashew nuts to the bowl and toss to coat evenly with the dry masalas.
2 minutes
Ensure each cashew is well covered for maximum flavor.
- 3
Drizzle lemon juice and oil over the cashew mixture. Mix gently so the masala sticks to the cashews without breaking them.
3 minutes
Use your hands or a spatula to avoid crushing the nuts.
- 4
Preheat your oven to 170°C (340°F). Spread the masala-coated cashews in a single layer on a baking tray lined with parchment paper.
4 minutes
Do not overcrowd the tray—this ensures even roasting.
Why This Dish is Healthy
This Masala Cashew recipe is a healthy alternative to fried snacks due to its baked preparation and careful use of spices and minimal oil. Cashews provide heart-healthy fats and protein, helping you feel full for longer and supporting muscle health. The addition of turmeric and black pepper boosts immunity, while lemon juice aids in iron absorption. It's a perfect snack for anyone seeking a flavorful yet nutritious addition to their lunch routine.
Cashews are an excellent source of plant-based protein, healthy unsaturated fats, and essential minerals such as magnesium, zinc, and copper. The use of besan and rice flour adds dietary fiber and complex carbohydrates, making this snack more satiating. Spices like turmeric and black pepper provide antioxidants and anti-inflammatory benefits. Using minimal oil and baking instead of deep-frying significantly reduces unhealthy fats, making this a nutrient-dense, guilt-free choice suitable for most diets.
Pro Tips
- 💡Tip 1: Always use raw, unroasted cashews for best flavor and texture.
- 💡Tip 2: Adjust spices to your preference for more or less heat.
- 💡Tip 3: Allow masala cashews to cool fully before storing to preserve crunch.
Storage & Serving
Cool completely before storing in an airtight container. Keeps fresh for up to 1 week at room temperature. Avoid moisture to maintain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
