Put the bicarbonate of soda and ghee in a bowl and whisk together until frothy.
Mix in the flours, chili powder, chili, ginger, curry leaves and coriander.
Season with salt.
Gradually stir in 4 tablespoons of water to make a very thick batter.
Stir in the cashew nuts.
Heat enough oil for deep-frying in a kadhai or deep, frying-pan (skillet) to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
Then reduce the heat slightly.
Working in batches, carefully drop spoonfuls of the batter into the hot oil.
Deep-fry, turning frequently for 2-3 minutes, or until the pakoras are golden brown and crisp.
Remove with a slotted spoon.
Drain on kitchen paper (paper towel).