Masala Kaju Chaat Recipe – AmazingShining

Masala Kaju Chaat Recipe

Delhi Famous Snack

Delhi which is the capital & one of biggest city of India. It is world famous for heavenly yummy food & drink flavours. Masala Kaju is one of spicy indian chaat. Delhi’s masala kaju chaat is world famous. Before sharing the recipe of masla kaju chaat ;we will guide you some imp things about kaju. The cashew tree is a tropical evergreen tree that produces the cashew seed & the cashew apple. Cashewnuts can grow as high as 14 m but the dwarf cashew, growing up to 6 m has proved more profitable, with earlier maturity and higher yields.

The fruit of the cashew tree is an accessory fruit. They well known as kaju in india & cashew world wide. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple.

The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Some people are allergic to cashews, but cashews are a less frequent allergen than tree nuts or peanuts.

Spicy Chaat
Masala Kaju

Cashewnuts are used in both indian and pakistani cuisines. They used for garnishing sweets or curries mainly. The cashew tree is cultivated in the tropics between 25°N and 25°S. It is supremely adapted to hot lowland areas with a pronounced dry season, where the mango and tamarind trees also thrive. The traditional cashew tree is tall. It takes 3 years from planting. The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare.

The cashew apple, also called cashew fruit. It is attached to the stem. It is also used to make preserves,sauce, and jams in some countries such as India and Brazil. In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.

In Goa, the cashew apple is mashed and the juice extracted and kept for fermentation for a few days. Fermented juice then undergoes a double distillation process. The resulting beverage is called feni or fennyFeni is about 40–42% alcohol. T he single-distilled version is called urrac, which is about 15% alcohol. In Mozambique, cashew farmers commonly make a strong liquor from the cashew apple. It is known under various names in the local languages of Mozambique.

Masla Kaju Recipe Instructions


200 Gm Cashew nuts { kaju }

3/8 Tsp Black Pepper Powder fresh grounded

1/8 Tsp Dry Mango Powder

3 Tsp Chaat Masala

1/8 Tsp Garam Masala

1/8 Tsp Red Chili Powder

4 Cup Mustard Oil

Masala Kaju
Indian Spicy Snack


First we mix the chaat masala, garam masala, red chili powder, black pepper powder & dry mango powder together in a bowl. Heat mustard oil very well then reduce the heat. Add Kaju then stir fry continuously till they start changing color & turn light golden. Now turn off heat. Remove cashew in a bowl. Cashew nuts are still hot now so we instantly sprinkle the masala mixture on them. Mix very using & again mix very well after 4-5 minutes. Now we wait till cool by itself. Now it’s cool we will store it in air tight container. I hope you will love to enjoy this while watching tv or while enjoying your drink.

What is Roasting ?

Roasting is a cooking method that uses dry heat which can enhance flavours through caramelization & maillard browning on the surface of the food. It uses indirect, diffused heat & is suitable for slower cooking of meat in a larger, whole piece. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly.

There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat.

So meat is juiciest at about medium rare while the juice is coming out. During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts.

These cut cooking times & reduce the loss of moisture during roasting. They are particularly popular for turkeys. Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known. Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast.

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