Mundhiri pakoda (cashew fritters)

Rinse and pat the cashew nuts completely dry.

Mix the gram flour, rice flour, chilli powder, turmeric, asafoetida, baking soda, mustard seeds, curry leaves and salt. Add water a little at a time to make a thick batter.

Heat the oil for frying - a drop of batter should rise steadily rather than sit at the bottom.

Dip the cashew nuts in the batter in small batches and slide them into the oil.

Fry on a medium flame until pale gold and crisp, turning so they colour evenly.

Drain on paper and serve warm. They soften if stored, so they are best eaten the same day.