Cashew, ghee, and spice snack

Ingredients:

• 3 tbsp ghee
• 20–25 fresh curry leaves (about 0.5 cup)
• 3.5 cups raw cashews
• 1 teaspoon ground red pepper
• 2 tsp chaat masala powder

Preparation:

1. In a large skillet, melt the butter over medium-high heat. Add the curry leaves and cook until crisp and no longer sizzling, 1–2 minutes. Transfer to a plate with a slotted spoon, leaving the hot oil in the skillet.
2. Reduce heat to low, add cashews to ghee and cook, stirring frequently, until golden brown, 8 to 12 minutes.
3. Return the curry leaves to the pan along with a few pinches of salt, red pepper flakes, and chaat masala; stir well. Transfer to a large bowl and let cool. Store in a tightly sealed container.