Take both flours, cashews firstly in a mixing bowl.
¾ cup Gram flour, 2 tablespoon Rice flour, ½ cup Cashews
To this add all other ingredients.
1 tablespoon hot ghee, 1 tablespoon hot oil, 2 tablespoon Coriander leaves, 2 tablespoon Mint leaves, 1 sprig Curry leaves, 1 tablespoon ginger, 2 Green chilli, 1 teaspoon Fennel seeds, ⅛ teaspoon Asafoetida, 3 pinch cooking soda, Salt
Mix well to resemble a crumble.
Add water little by little in a sprinkled way to get a slightly sticky dough.
Heat oil in a kadai. Once hot, put the flame to low.
Take a small portion of dough (say 1 tbsp) and flatten it roughly. Drop it in oil gently.
Repeat to fill the kadai. Let it be undisturbed for 2 minutes.
After that, stir occasionally to let it fry evenly. It may take 9-10 minutes.
How you will know it's done? Check the cashews if it has turned golden in color.
Also, there will be a pleasant smell of gram flour, cashews and mint wafting.
Never let the mint, coriander turn black. It will make pakoda smell over fried.
Drain in paper towel and repeat to finish the dough.