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1: In a bowl, mix the besan and rice flour. Add all the ingredients except the cashew, hot oil, and water.

2: Mix well so that the ingredients are distributed evenly. Add hot oil and mix using your fingers to form crumbs.

3: Add the cashews and mix. Add water and mix to form a stiff dough.

4: Add small roughly shaped pieces of the mixture into the oil over medium-low heat. Fry until it reaches a golden brown colour, around 6-8 minutes depending on the size.

5: Remove from the oil and allow it to cool slightly and turn crisp.

6: Fry curry leaves in the same oil and sprinkle them over the fried Pakoda. Serve it with tea. Store it in an airtight container for 5 days.