Masala Peanuts || Masala Ground Nut || Spicy & Crispy Besan Masala Peanuts
Masala peanuts recipe video :
Masala peanuts recipe card :
Course: Snack
Cuisine: Indian
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Servings: 2 Cups
Author: NaN’s Kitchen
INGREDIENTS:
1. ½ cup gram flour / besan
2. 2 tbsp rice flour
3. 2 tbsp corn flour
4. ¼ tsp turmeric / haldi
5. 1 tsp kashmiri red chilli powder
6. ½ tsp ginger garlic paste
7. pinch baking soda, optional
8. ½ tsp salt
9. 2 cup 350 grams peanuts / groundnuts
10. 2 tsp oil
11. 3 tbsp water
12. oil for deep frying
13. ½ tsp chaat masala, optional
how to make masala peanuts with step by step instructions :
1. Firstly in a large mixing bowl take ½ cup besan, 2 tbsp rice flour and 2 tbsp corn flour.
2. Also add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp ginger garlic paste, pinch baking soda and ½ tsp salt.
3. Mix well making sure all the spices are combined well,further add 2 cup skinned peanuts and 2 tsp oil.
4. Mix well, oil helps to coat peanuts with masala.
5. Further, add 2 tbsp of water and mix well.
6. Add 1-2 tbsp of more water in batches till the peanuts are coated well with besan.
7. Rest for 5 minutes making sure spices are absorbed well.
8. Furthermore, add a tsp of rice flour and give a mix. this helps to separate peanuts.
9. Deep fry in hot oil or bake at 180-degree celsius for 20 minutes.Stir occasionally and fry on low to medium flame.
10. Fry till the foams in oil disappears completely and peanuts turn golden and crisp.
11. Drain off the fried peanuts onto kitchen paper.
12. Sprinkle ½ tsp chaat masala and mix well. this helps to enhance the flavour.
13. Finally enjoy the masala Peanuts or store in air tight container for a month.
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notes:
1. Firstly, adding corn flour is optional, however, it makes besan coating crisper.
2. Also, the same recipe can be used to make masala cashew or masala almonds.
3. Additionally, add a drop of red food colour for bright red colour in masala peanuts.
4. Finally, fry them in low flame for more crunchy bites.
