Diwali Snack RecipesSpicy masala peanuts recipe

Spicy masala peanuts recipe

Spicy Masala peanuts recipe | Peanut pakoda recipe – Easy to make tea time snack recipe, with full video and step-by-step instructions.

Masala Peanut recipe, peanuts coated in spices and deep-fried in oil. This is one of the popular tea-time snacks in Tamilnadu. We get this in most of the sweet stalls and roadside tea shops. I have posted 2 different versions of the masala peanut recipe in Jeyashris kitchen. One among them is a healthy microwave version.

This is a highly addictive snack. We are adding gram flour, rice flour, fennel seeds, garlic, and curry leaves to peanuts. The peanuts are coated with flour and spices and deep-fried in oil. You can serve this as a tea-time snack or as an accompaniment for curd rice, sambar rice, or any rice of your choice.

If you want to make a no onion no garlic version of this spicy masala peanuts, you can skip the garlic, instead, you can add a few mint leaves.

You can also check out, cashew pakoda, pattanam pakoda, microwave masala peanuts, Congress kadelekai recipe.

 

spicy masala peanuts
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Masala peanuts | peanut pakoda recipe

Tea kadai style spicy masala peanut recipe, easy snack recipes
Course Snack
Cuisine Indian, South Indian
Keyword tea time snacks
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 box
Author Jeyashri suresh

Ingredients

  • 1 cup raw peanuts
  • 2 tsp red chili powder
  • 3 tbsp besan | gram flour | kadalaimaavu
  • 3 tbsp rice flour
  • 1 tbsp hot oil
  • Oil for deep frying
  • Salt as needed
  • Few curry leaves

To grind

  • 1 tsp fennel seeds
  • 3 cloves garlic
  • Few curry leaves

Instructions

  • In a mixie jar add the fennel seeds, garlic and curry leaves.
  • Grind this into a little coarse paste by adding little water.
  • Keep this aside.
  • In a bowl add the raw peanuts.
  • Add water and wash this once and drain the water.
  • Now add the red chili powder, salt, gram flour, rice flour, 1 tbsp hot oil and the ground mixture.
  • Mix well and if needed sprinkle little water and coat the masala on the peanuts.
  • Heat oil for deep frying.
  • Sprinkle the masala coated peanut mixture in batches.
  • Deep fry in medium flame. Fry on both sides.
  • Once the shh sound of the oil subsides take it out from oil.
  • Drain in a kitchen towel.
  • Repeat the same for the rest of the peanuts.
  •  Deep fry few curry leaves in the hot oil and onceit becomes crispy add this to the fried peanuts.
  • Once it is cool, store in an airtight box.
  • This masala peanuts stays good for a week.

Video

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Notes

1. If you don’t want to add garlic, you can add 4-5 mint leaves also.
2. Adding hot oil to the peanuts before frying, gives super crispy peanuts. So do not skip it.
3. Masala peanuts | peanut pakoda can be served as a tea-time snack or can be eaten with curd rice or sambar rice or rasam rice too.
  • In a mixie jar add the fennel seeds, garlic and curry leaves.
  • Grind this into a little coarse paste by adding little water.
  • Keep this aside.
  • In a bowl add the raw peanuts.
  • Add water and wash this once and drain the water.
  • Now add the red chili powder, salt, gram flour, rice flour, 1 tbsp hot oil and the ground mixture. Hot oil gives a nice crispiness to the peanuts, so do not omit.
  • Mix well and if needed sprinkle little water and coat the masala on the peanuts.
  • Heat oil for deep frying.
  • Sprinkle the masala coated peanut mixture in batches.
  • Deep fry in medium flame. Fry on both sides.
  • Once the shh sound of the oil subsides take it out from oil.
  • Drain in a kitchen towel.
  • Repeat the same for the rest of the peanuts.
  • Deep fry few curry leaves in the hot oil and once it becomes crispy add this to the fried peanuts.
  • Once it is cool, store in an airtight box.
  • This masala peanuts stays good for a week.

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