Oct 23, 2013

Masala Peanuts

Masala Peanuts - An excellent accompaniment with Tea / Coffee...


250 g peanuts (please pick good quality peanuts)

125 g gram flour (besan / kadalamaavu / chonepitti), sieve twice

2 tablespoon (25 to 30 ml) water

3/4 teaspoon salt

1 teaspoon red chilli powder or 3/4 teaspoon Kashmiri red chilli powder

1/4 teaspoon turmeric powder

1/4 teaspoon hing (asafoetida)

300 ml oil


In a bowl, mix sieved besan with salt, red chili powder, turmeric powder and hing (besan mix).

In a bowl, sprinkle peanuts with 2 tablespoon water. Water should lightly coat on each peanut. Then sprinkle spiced  besan and gently mix with finger tips. 

Above photo shows basic coating of peanuts. But little more water (extra 1 tablespoon) is  required. Then it won't be dry in texture.

Spice mixture should be thick and well coated on each peanut. Cover and keep aside for half an hour. Please do not make it like bajji batter.

Heat oil in a frying pan. Reduce heat to medium and fry gram flour coated peanuts in batches (3 - 4 batches) until golden color and crisp (Do not fry on high heat. Peanuts will get the brown color immediately and it won't cook inside).

Drain out from the oil  and place on kitchen paper / paper towels to absorb excess oil. Please use 2 – 3 paper towels. Sprinkle deep fried curry leaves over it (optional). Serve with Tea or Coffee.


Rani Acharyulu said...

Perfect masala peanuts looks crunchy and tasty.

Kumudha said...

Can we bake these?

I love masala peanuts, I remember buying masala peanuts near our school!

Niya Prakash said...

Hello Kumudha, Thanks for query on masala peanuts. Yes, we can bake them too. But it won't be crisp. I tried several times. But the crispness won't last more than 2 - 3 hours.