Peanuts coated with a spicy chickpea flour batter and deep-fried until crispy.
Prep: 15 minutes
Cook: 30 minutes
Serves: 20 people
Scale quantity
Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).
How to Prepare
In a large mixing bowl, combine 5 cups of raw peanuts with 2 cups of besan (gram flour)
1 cup of rice flour
2 tablespoons of red chili powder
1 tablespoon of turmeric powder
2 tablespoons of chaat masala
1 tablespoon of asafoetida, and salt to taste.
Gradually add water (about 1/2 cup) to the mixture, stirring continuously to form a thin batter that coats the peanuts evenly. Ensure the batter is not too thick or too runny.
Heat oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
Carefully drop small batches of the coated peanuts into the hot oil. Fry them on medium heat for 5-7 minutes or until they turn golden brown and crispy.
Use a slotted spoon to remove the fried peanuts from the oil and place them on paper towels to drain excess oil.
Repeat the frying process for the remaining batches of coated peanuts.
Allow the masala peanuts to cool completely before storing them in an airtight container.