Masala Peanuts is a crunchy evening snack that is coated with gram flour, rice flour, and spices. This snack can be prepared in just 10 mins with the available ingredients in our pantry. This snack is the best accompaniment that goes well with coffee or tea.
The specified amount of masala, gram flour, and rice flour was enough for this recipe. The batter should be neither too stiff nor too loose. It should be a kind of sticky dough. Make sure that each peanut is coated with the masala properly. While dropping peanuts in the oil, make sure to drop them one by one. So that they will not stick with each other.
For this recipe, you need to use raw peanuts. Kashmiri chili powder gives a nice color to the masala peanuts. Do not skip it. If you don’t have Kashmiri chili powder replace it with a tsp of regular chili powder. Instead of adding ginger garlic paste, you can even add some 4-5 pods of crushed garlic into the masala. Saute peanuts in the medium-low flame only. Now let us see how to prepare this recipe.
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- 1 cup Raw Peanuts Pachchai Verkadalai
- 2 tbsp Bengal gram flour/Kadalai Maavu/Besan
- 1 tbsp Rice flour
- 1 tbsp Kashmiri Red Chili Powder
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Asafoetida/hing
- 1/2 tsp salt
- 1 strand Curry Leaves/Karuveppilai
- 1 cup oil to deep fry
- In a bowl, add peanuts, gram flour, rice flour, Kashmiri chili powder, hing, ginger garlic paste, salt, and mix all thoroughly.
- To this, add hot oil 1 tbsp and mix well. Now add water 1 tbsp at a time and mix well. It took 2 to 2.5 tbsps of water only. Do not add too much water. The batter will be sticky.
- Heat enough oil in a pan. Spread peanuts in a single layer. Do not overcrowd. Be careful while adding the peanuts oil may spill.
- Saute it on medium-low flame. Once the peanuts turn golden brown and the oil stops sizzling, remove it and place it on a kitchen towel to remove excess oil. Repeat until all the peanuts are roasted.
- Now add curry leaves and saute for few seconds only. Remove it and place it on the peanut plate. Mix all thoroughly. Let it cool completely. Enjoy masala peanut with a hot cup of coffee or tea.
- Kashmiri chili powder gives a nice color to the masala peanuts. Do not skip it.
- If you don't have Kashmiri chili powder replace it with a tsp of regular chili powder.
- Instead of adding ginger garlic paste, you can even add some 4-5 pods of crushed garlic into the masala.
- Saute peanuts in the medium-low flame only.
- For this recipe, you need to use raw peanuts.
Crispy and crunchy masala peanut is ready to relish.
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