Chat Pat Cashew Recipe

Prepare nuts

If using raw cashews and peanuts, inspect and remove any skins or broken pieces. Pat dry with a paper towel.

Heat a wide skillet over medium heat. Add 1 to 2 tablespoons of vegetable oil and let it warm but not smoking.

Add the cashews (and peanuts if using) in a single layer. Roast, stirring frequently, 6–8 minutes until golden brown and fragrant. If they brown too quickly reduce heat. Aim for an even toasty color.

Drain the nuts on a paper towel-lined plate to remove excess oil and let them cool for 5 minutes.

While still warm, sprinkle chili powder, ground roasted cumin, chaat masala, black salt, and turmeric (if using) over the nuts. Toss thoroughly so spices coat evenly. Taste and adjust salt or spice as needed.

If using puffed rice or crushed cornflakes, lightly dry roast them in the same skillet 1–2 minutes to remove any rawness. Allow to cool.

Combine the spice-coated nuts with sev/bhujia and the roasted puffed rice/cornflakes in a large mixing bowl. Toss gently to mix without crushing the sev too much.

Fold in the chopped cilantro, red onion, and tomato into the nut-crisp mixture.

Add green chutney and tamarind-date chutney in measured amounts. Start with 3 tablespoons green chutney and 2 tablespoons tamarind chutney; toss and taste. Add more of either chutney if you prefer it tangier or spicier. The mixture should be lightly coated — not soggy.

Squeeze the lemon juice over the mixture and add freshly ground black pepper. Toss again to distribute flavors.

Adjust seasoning with additional chaat masala or salt if needed.

Just before serving, add chopped mint (if using) and pomegranate arils. Gently fold them in.

Transfer Chat Pat Cashew to a serving bowl. Sprinkle additional chaat masala or roasted cumin powder on top and a small handful of sev for extra crunch.

Serve immediately at room temperature as a snack or appetizer. Leftovers can be stored in an airtight container for up to 2 days, but the sev will lose crispness over time.