In a mixing bowl, add maida, fine rava, salt, ajwain, and oil. Mix everything so oil is properly incorporated with flour.
Add water gradually and knead a tight and smooth dough.
Cover and rest the dough for 20-25 minutes.
Then take the dough on a rolling pin and roll it at ½ inch thickness in an approximate round shape to get thick flaky cashew.
For cutting out cashews, take a small, clean cap from a bottle with almost 1 -1.5″ inch diameter. The smaller the diameter, the better shapes you will get. I took out the cap of a medicine bottle and sterilized it and then used it for my cutting.
Starting with the edge, start cutting crescent shapes from the rolled dough with the cap.
Heat oil in a pan, Fry them on low-medium heat till they turn golden brown or crispy. Turn them in between to fry on all sides equally. This takes time and patience
Fry all these cashews and strain them with a slotted spoon and pile them in a wire rack.
Now in a plate, add salt, red chilli powder, and amchur powder.mix well.
Add spices to kaju namkeen and also add 1 tsp hot oil to it. mix well.
Masala is easily stuck with kaju namkeen.
Serve or store kaju namkeen in an airtight container.