Heat the pan: Place a frying pan on low heat and add 1 teaspoon of ghee or oil.
Roast the cashews: Add the cashews and curry leaves (if using) to the pan. Roast on a low flame, stirring constantly, for 3 to 4 minutes until the cashews turn light golden and crisp.
Add the spices: Turn off the heat or keep it on the lowest setting. Immediately sprinkle the red chilli powder, chaat masala, black pepper powder, and salt over the warm cashews.
Coat evenly: Toss and stir quickly so the spices coat every cashew without burning.
Cool and store: Let the cashews cool completely on a plate so they become crunchy, then store them in an airtight container.
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