Tuesday, December 16, 2014

Masala Moongphali | Batter Fried Peanuts

Who does not like deep fried peanuts? Add a coating of savory, spicy batter to the recipe and they make for the tastiest snack time treat you can ask for! I love to make these during the holidays, when winter sets in, its snowy, rainy, and cold. This holiday season try these Batter Fried Peanuts alongside your favorite honey roasted almonds or maple roasted pecans. Enjoy them with family and friends when you get together to watch Frosty or play you favorite board game:)

1/2 cup besan (gram/chickpea flour)
1/4 cup chawal ka atta (rice flour)
1/4 tsp baking powder
1/8 tsp hing (asafoetida)
1/2 tsp zeera powder (ground cumin)
Salt to taste
11/4 cup moongphali (raw peanuts)
Oil for deep frying

To Season: 
1/2-1 tsp chaat masala

  1. Combine the flours, baking powder, hing, salt, and cumin powder in a large mixing bowl.
  2. Add just enough water to make a thickish batter - thick enough to coat the peanuts.
  3. Heat oil in a kadai (heavy iron wok). Reduce the heat to medium.
  4. Add the peanuts to this batter.
  5. Now using your fingers, gently pick peanuts one at a time and add to the oil. Add up to 20 for one batch.
  6. Fry gently until they are done to a crisp and golden brown.
  7. Remove from the oil, drain excess oil on a kitchen towel.
  8. Toss in the chaat masala while still warm. 
  9. Cool completely and store in an airtight container.

Good to Know:
  1. Raw peanuts work best for this recipe. This ensures even frying and crispiness and the peanuts are not likely to have a burnt or overcooked taste when done.
  2. I like to use the raw jumbo peanuts - they can be found in Indian stores.
  3. If using regular sized peanuts, increase the quantity of nuts in this recipe to 11/2 cups.
  4. More spices like garam masala, red chili powder, and turmeric can be added to the batter. Just adjust spices and quantity to taste.
Vegan Recipe, Dairy Free Recipe

Like this recipe. Tried it. Leave me a comment:) 

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1 comment:

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Apu @ Annarasa