Masala Peanuts are spicy and crunchy tea time snacks. To make this delicious addictive peanut snack all you need to do is coat peanuts with chickpea flour and spices. Then gram flour/ besan coated peanuts are dropped in hot oil and fried till crisp.
Making Namkeens/ snacks at home are so good and delicious. As we have full control on the quality of ingredients used , amount of spices that gets in to the dish and also the most obvious reason being No Preservatives , artificial colours and flavours. One important thing which I have lately discovered while making these kind of snacks are , its only little time we spend in kitchen to make this delicacies. It’s only the mindset ,one should have to do any cooking. Other similar snacks items on my blog which may interest you are : Congress Kadale Beeja| Spiced Peanuts , Avarekalu Mixture and Bhakarwadi
If you are regular reader of my blogs , you may hardly see deep fried snack recipes . It’s mainly because of 2 reason , firstly its high in calories and I really don’t have control on eating and the second reason being wasting oil. I really feel clinched to throw off all the oil after first use š š š . As repeated usage of deep fried oils ,increases the amount of Trans fats and also it becomes rancid using it again in our cooking is a BIG NO.
Effects of Reusing cooking oil:
Re-using the deep fried oil has many harmful effects on body. It is linked to increase bad cholesterol levels and also blocking arteries. As repeated heating of the same cooking oil , changes the chemical compound of oil and creates free radicals. Which are harmful when used in long run and can also be carcinogenic. Some of the other health hazards may include irritable throat , acidity and heart diseases.
How to reuse cooking Oil : Try as much as not to re use , but incase if you want to store and reuse the oil ,follow these simple steps. Firstly, filter the oil using a muslin cloth or sieve filter to seperate the food particles. Use this oil only for sauteing vegetables or while preparing dough for roti . Also try to finish the oil before 15 -20 days. Use only high smoking point cooking oils like sunflower oil , peanut oil , mustard oil and rice bran oil. Never use cold pressed oils like EVOO , Flaxseed oils for frying.
RECIPE CARD FOR MASALA PEANUTS
Masala Peanuts are spicy and crunchy addictive deep fried tea time snacks made with peanuts, chickpea flour and spices.
- 1.5 Cup Peanuts
- 3/4-1 cup Besan /Chickpea flour
- 1.5 Tbsp Rice flour
- 2 Tbsp Hot Oil
- 11/2 Tsp Salt or as required
- 1 1/2 Tsp Red Chilli powder
- 2 pinches Asafoetida
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Dry Mango Powder
- 4-5 Tbsp Water or as required
- 1/4-1/2 Tsp Red Chilli Powder , to sprinkle ,Optional
- 1/2-1 Tsp Chat masala , to sprinkle
- Oil for deep frying
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Place all the measure ingredients ready.
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Take a bowl , add besan / chickpea flour/ gram flour , for this add salt , all spice powders , pinch of cooking soda and rice flour.
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Mix well everything and add in raw peanuts.
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Pour 2 Tbsp of warm cooking oil on peanuts and mix well everything.
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Add 4-5 tbsp of water , part by part and coat peanuts with chickpea flour. Don’t add water at once , if batter becomes thin ,then add some gram flour and try to mix well everything.
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With the help of a fork or with hands, gently separate the peanuts and set aside.
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Heat oil in a kadai , drop in a peanut to check whether oil is hot enough to fry .If the peanut starts to release bubbles , then oil is hot enough to fry.
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Place masala coated peanuts in a deep fry mesh strainer , and gently drop in peanuts into the hot oil.
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Allow it to fry on a low to medium heat for about 7-10 minutes and fry till crisp.
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Remove from the heat and place on a kitchen paper towel to absorb excess oil.
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Sprinkle some chilli powder, chat masala powder and mix well.
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Once it cools down,store it in a airtight container for 20-25 days .
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Serve Masala Peanuts to munch on along with evening Kadak Masala Chai.
- Just add water part by part , I added around 1/4 cup of water it was too tight , then sprinkled 1-2 more tbsp to coat the peanuts evenly.
- Use 3/4 cup chickpea flour initially,Ā you may need another 1/4 cup later while adding water to adjust and coat peanuts evenly.
- For Haldiram Style , masala peanuts use 1/2 Tsp of garam masala, coriander powder, jeera powder ,pepper powder and ginger powder.
- You can adjust spices and flavours finally by sprinkling the spices on top.
Step by Step Directions for making Masala Peanuts:
Place all the measure ingredients ready. Take a bowl , add besan / chickpea flour/ gram flour , for this add salt , all spice powders , pinch of cooking soda and rice flour.
Mix well everything and add in raw peanuts.
Pour 2 Tbsp of warm cooking oil on peanuts and mix well everything.
Add 4-5 tbsp of water , part by part and coat peanuts with chickpea flour. Depending on the quality of besan , you may need to adjust the water content. Don’t add water at once , if batter becomes thin ,then add some gram flour and try to mix well everything.
With the help of a fork or with hands, gently separate the peanuts and set aside.
Heat oil in a kadai , drop in a peanut to check whether oil is hot enough to fry .If the peanut starts to release bubbles , then oil is hot enough to fry.
Place masala coated peanuts in a deep fry mesh , and gently drop in peanuts into the hot oil.
Allow it to fry on a low to medium heat for about 7-10 minutes and fry till crisp .Remove from the heat and place on a kitchen paper towel to absorb excess oil.
Sprinkle some chilli powder, chat masala powder and mix well. Store it in a airtight container for 20-25 days .
Serve Masala Peanuts to munch on along with evening Kadak Masala Chai.
