Masala Peanuts Recipe
By Uma Abhyankar September 29, 2016
Masala peanuts are crispy, spicy peanuts with a coating of gram flour. These are very easy and quick to make at teatime. Or they can be stored in an air tight container to enjoy later as a snack at any time.
- Raw peanuts - 1/2 cup
- Gram flour - 3 tbsp
- Rice flour - 1 tbsp
- Red chili powder - 1 & 1/2 tsp
- Salt - 1/2 tsp or to taste
- Dry Mango Powder (Amchur) - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Chaat masala - 2 tsp
- Bicarbonate of soda - A pinch
- Oil - For deep frying
- Mix gram flour, rice flour, salt, red chili powder, dry mango powder, chaat masala, turmeric powder, and sodium bicarbonate, in a bowl.
- Keep this masala aside.
- Roast the peanuts on medium heat for about 5 minutes, till they get little black spots on them.
- Allow them to cool completely.
- Take the roasted peanuts in another bowl and add 1 tsp water all over the peanuts.
- Roll the peanuts in water so that they become wet all over the surface.
- Add half of the masala kept aside in step 2 to the wet peanuts and mix well with a fork, so that all the peanuts get coated with the masala.
- Add 1/2 tsp water on the coated peanuts and add the remaining masala.
- Again toss with the fork so that the entire masala gets evenly coated on the peanuts. (You may add little more water with a small spoon if needed, and then mix again, just enough to make all the masala stick to all the peanuts.)
- Heat oil in a pan. Test the temperature by adding one peanut. It should sizzle and float when added to oil.
- Deep fry all the peanuts in batches, on medium heat, stirring continuously, till a uniform golden brown color is attained.
- Remove on a paper towel.
- Allow to cool completely and then store the crispy masala peanuts in an air-tight jar.