Tuesday, May 19, 2020

Masala Kadala | Masala Peanuts

  1. Peanuts (roasted) - 2 cups
  2. Besan/Gram flour - 1/2 cup
  3. Rice flour - 3 tbsp
  4. Turmeric powder - 1/4 tsp
  5. Kashmiri chili powder - 1 tsp
  6. Fennel seeds/Saunf - 1 teaspoon
  7. Garlic cloves - 4
  8. Asafoetida/Hing - 1/8 tsp
  9. Oil - for deep frying
  10. Salt to taste
  1. Roast the peanuts on stove top or using a microwave. Check out this method of roasting peanuts in microwave. 
  2. Crush the fennel seeds and make a paste of garlic.
  3. In a mixing bowl, take roasted peanuts, besan, 2 tablespoon rice flour, turmeric powder, chili powder, crushed fennel, garlic paste, hing and add salt as per taste.
  4. Sprinkle water 1 tablespoon at a time and mix everything together. Add enough water till the flour is all wet and the peanuts are well coated.
  5. Heat oil for deep frying on medium heat. Once the oil is hot, add peanuts in batches and deep fry till they turn golden brown.
Note: If you want more reddish colored masala peanuts, omit the turmeric powder and increase the quantity of Kashmiri Chili powder.

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