MASALA PEANUTS
Masala peanuts is a popular Indian savory tea-time snack made with peanuts. These are deep-fried and has a crispy and crunchy texture to it. Masala peanuts can retain its crispiness for upto 10 days. This is a make-ahead recipe, and is great to be served for functions and parties. It can also be packed and carried while travelling.
Masala peanuts are made by coating the peanuts in a spicy and flavourful spice mix made with chilly powder, garlic, chickpea flour and rice flour and are deep fried in oil. This masala peanut can be stored in an airtight container for about 10 days.
ABOUT THE RECIPE:
This recipe can be altered according to our taste. It can either be made with a thick coating of the masala, or can also be made with a thin coating of the masala over the peanuts. I prefer thin coating, as it has the equal balance of flavours from the peanuts and the masala.
*IF YOU PREFER THICK COATING, ADD EXTRA 1 CUP OF CHICKPEA FLOUR AND 1/2 CUP OF RICE FLOUR TO THE RECIPE.
When the peanuts are fried along with the spice mix, it turns to dark brown in color. The masala peanuts available in shops has a bright red color to it. The bright red color can be achieved by adding red food color to it.
In this recipe, I’ve used kashmiri red chilly powder instead of regular chilly powder. The kashmiri red chilly powder resist the peanuts from turning dark brown, but doesn’t give the bright red color. If you want it in bright red color, add 4 to 5 drops of red gel food color to it.
INGREDIENTS FOR MASALA PEANUTS:
- PEANUTS – 500 GMS
- CHICKPEA FLOUR – 3/4 CUP
- RICE FLOUR – 1/4 CUP
- KASHMIRI RED CHILLY POWDER – 2 TBSP
- ASAFOETIDA – 1/2 TSP
- GINGER GARLIC PASTE – 1 TBSP
- CRUSHED GARLIC – 10~15 NOS.
- SALT – AS REQUIRED
- CURRY LEAVES – FOR GARNISHING
HOW TO MAKE MASALA PEANUTS:
- In a large mixing bowl, add 500 gms of peanuts.
- Add the kashmiri chilly powder, ginger garlic paste, salt and asafoetida to it.
- Mix everything well. All the peanuts has to be coated in the masala.
- Then add 3/4 cup of chickpea flour and 1/4 cup of rice flour to it.
- Sprinkle little water and mix it well. Do not add too much of water. It shouldn’t be too thick or too thin.
If the batter is too thick, the peanut will stick to each other and it can’t be separated while adding to the oil. If the batter is too thin, the masala won’t stick to the peanuts.
- Also, add the crushed garlic to it and mix it well.
- Meanwhile, heat a kadai and add 500ml of oil to it.
- Once the oil is heated, add a handful of the masala coated peanuts to it.
*Try to separate the peanuts while adding to the oil. It can also be done after adding them to the oil. Once you add the peanuts to the oil, wait for 10 seconds and using the spatula gently break them.
- Fry it on medium-low flame, until it turns crispy. Keeping the flame at medium-high, might make the peanuts turn dark immediately, and doesn’t give the crispy and crunchy texture to the peanuts.
- Once it turns crispy, filter the oil and transfer it to a plate with tissue paper. The tissue absorbs the excess oil from it.
- Repeat the process with the remaining masala coated peanuts.
- In the same oil, fry the curry leaves and add it as a garnishing.
YUMMY, CRISPY AND DELICIOUS MASALA PEANUTS IS READY.
MASALA PEANUTS
Course: Uncategorized12
servings10
minutes15
minutes250
kcalMasala peanuts is a popular Indian savory tea-time snack made with peanuts. These are deep-fried and has a crispy and crunchy texture to it. Masala peanuts can retain its crispiness for upto 10 days. This is a make-ahead recipe, and is great to be served for functions and parties. It can also be packed and carried while travelling.
Masala peanuts are made by coating the peanuts in a spicy and flavourful spice mix made with chilly powder, garlic, chickpea flour and rice flour and are deep fried in oil. This masala peanut can be stored in an airtight container for about 10 days.
Ingredients
PEANUTS – 500 GMS
CHICKPEA FLOUR – 3/4 CUP
RICE FLOUR – 1/4 CUP
KASHMIRI RED CHILLY POWDER – 2 TBSP
ASAFOETIDA – 1/2 TSP
GINGER GARLIC PASTE – 1 TBSP
CRUSHED GARLIC – 10~15 NOS.
SALT – AS REQUIRED
CURRY LEAVES – FOR GARNISHING
Directions
- In a large mixing bowl, add 500 gms of peanuts.
- Add the kashmiri chilly powder, ginger garlic paste, salt and asafoetida to it.
- Mix everything well. All the peanuts has to be coated in the masala.
- Then add 3/4 cup of chickpea flour and 1/4 cup of rice flour to it.
- Sprinkle little water and mix it well. It shouldn’t be too thick or too thin.
- If the batter is too thick, the peanut will stick to each other and it can’t be separated while adding to the oil. If the batter is too thin, the masala won’t stick to the peanuts.
- Also, add the crushed garlic to it and mix it well.
- Meanwhile, heat a kadai and add 500ml of oil to it.
- Once the oil is heated, add a handful of the masala coated peanuts to it.
- *Try to separate the peanuts while adding to the oil. It can also be done after adding them to the oil. Once you add the peanuts to the oil, wait for 10 seconds and using the spatula gently break them.
- Fry it on medium-low flame, until it turns crispy. Keeping the flame at medium-high, might make the peanuts turn dark immediately, and doesn’t give the crispy and crunchy texture to the peanuts.
- Once it turns crispy, filter the oil and transfer it to a plate with tissue paper. The tissue absorbs the excess oil from it.
- Repeat the process with the remaining masala coated peanuts.
- In the same oil, fry the curry leaves and add it as a garnishing.
- YUMMY, CRISPY AND DELICIOUS MASALA PEANUTS IS READY.