Masala Peanut Recipe - Nut Crackers Recipe
Spicy-tarty masala peanut is very savoury, also I like them eating as light breakfast with rolling them in a parantha.
हिन्दी में पढिये : Masala Peanut Recipe - Nut Crackers Recipe
Ingredients for peanut masala
- Raw peanuts - 150 grams (1 cup)
- Gram flour - 35 grams (1/3 cup)
- Water - 1/3 cup
- Salt - as per taste (1/2 tsp)
- Red chilly powder -less than 1/4 tsp (optional)
- Turmeric powder - less than 1/4 tsp
- Garam masala - 1/4 tsp
- Mango powder - 1/2 tsp
- Baking soda - 1 pinch
- Oil - for frying peanuts (2 cup)
Ingredients for sprinkling over fried peanuts
- Red chilly powder - 1/2 tsp
- Chaat masala - 1 tsp
How to make peanut masala
Clean the peanuts, thoroughly.
Strain the gram flour through sieve in any vessel. Add some water to it and stir until all lumps dissolve completely. Now add rest of the water as well and whisk the gram flour batter for 3 to 4 minutes and keep it aside for 2 to 3 minutes so that batter gets fluffy.
Add salt, red chilly powder, turmeric powder, garam masala, mango powder, coriander powder, baking soda and 1 to 2 tsp oil in the batter. Batter for making masala peanuts is now ready. Mix peanuts in the batter.
For frying masala peanuts, take some oil in a wok and heat it sufficiently. Now take 7 to 8 or as much peanuts as possible in your hand and place these batter coated peanuts in oil, one by one, gently. Take peanuts in hand again and place them in oil. Place as many peanuts as possible in oil for frying. After this, reduce the flame and fry until the coating of peanuts turn brown in color. It takes 4 to 5 minutes for frying peanuts at one time. Take out the fried peanuts in a plate.
Fry rest of the peanuts as well in similar manner. Take out all the fried peanuts in a plate.
Sprinkle red chilly powder and chaat masala over the fried peanuts and mix well. Keep them as it is for 1 hour so that they cool.
Masala peanuts is ready, they have turned crispy and crusty. You can have these tantalizing masala now and store rest in an air tight container and relish eating for up to 2 months. Whenever you feel like eating masala peanuts, take them out from the container and enjoy eating.
Make the gram flour batter with correct thinness and whisk it rigorously. If the batter is too thick or thin in consistency and not whisked correctly, then peanuts don't get crispy and crunchy.
Fry the masala peanuts on medium flame first and then on low flame. If fried on high flame, masala peanuts don't turn crispy.
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