Masala peanuts | peanut pakoda recipe
Tea kadai style spicy masala peanut recipe, easy snack recipes
Servings: 1 box
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.
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.
