Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Party Snacks ~ Masala Peanuts

Masala Peanuts ( Stealing is not nice. Please do not use any images or content from this site without my permission. Thanks.)
వేయించిన మసాలా వేరుశనగపప్పు(Masala Peanuts, Sing Bhujia)

Party food should be fun and something special. Masala peanuts fit the profile. This is a retro recipe resuscitated to celebrate a special occasion. Roasted peanuts are dipped in besan-masala batter and deep-fried. 15 minutes in front of the stove or a trip to favorite Indian snack shop, whatever method one prefers, the unique spice and sour glazed peanuts are worth the effort.

Masala Peanuts:

Roast: Heat a cast-iron skillet. Add shelled peanuts. On medium heat, roast the nuts until lightly colored with a distinct aroma. Remove immediately, and take them in a wide plate. Wait until they are cool. Rub and remove the skins.

Batter: In a bowl, take gram flour and rice flour in 4:1 quantity. Add amchur, cumin powder, red chilli powder and salt to taste. Also a pinch of baking soda. Whisk and prepare batter in medium thick consistency by adding water as necessary to the flour such that the batter puts a coat on peanuts that is not too thin it drips or too thick like facemask. Add the peanuts to the batter.

Prepare: Heat oil in a heavy pan for deep-frying. When oil starts smoking, lower the heat. Wait for few seconds and then drop the batter-coated peanuts. Fry until golden, drain and place them on a paper-covered plate. Once they are cool, store them in a clean container. Stays fresh for two weeks to a month.

Amchur is optional. Adds a nice tangy touch.

Posted by Indira©Copyrighted in Peanuts, Amma & Authentic Andhra (Monday June 16, 2008 at 9:51 pm- permalink)

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46 comments for Party Snacks ~ Masala Peanuts »

  1. This is one of my all time favourites. Thanks for the write-up, it urges me to try it today again after a long gap.

    Comment by Jyotsna — June 16, 2008 @ 11:13 pm

  2. this is my all time fav and i wud love to have it while watching teh movie or reading a book

    Comment by sushma — June 17, 2008 @ 2:32 am

  3. Reminded me that I haven’t made this in a long time. It’s the prefect season for this and hot tea here, the monsoons.
    I learnt to make it from my former neighbour. Her version uses groung ginger and green chillies for spicer.

    Comment by Aparna — June 17, 2008 @ 2:52 am

  4. Wonderful. it is one of the favourite of mine.

    Comment by Bharat — June 17, 2008 @ 5:05 am

  5. Very tasty, i change the last step and microwave them, less oil and same taste.

    Comment by mythili — June 17, 2008 @ 6:11 am

  6. Yum! What a great idea for a party.

    Comment by victoria — June 17, 2008 @ 7:07 am

  7. These are an all time favorite for watching movies, reading, tv or just time-pass. But they are such a calorie bomb!

    Comment by Never Mind — June 17, 2008 @ 7:45 am

  8. With thse delicious nuts i am comming to you place for a party any time :-)

    Comment by Happy Cook — June 17, 2008 @ 7:50 am

  9. Great loking peanuts! Wish I could grab some .. The same masala peanuts ,in tamilnadu, we soak the raw peanuts with skin on in cold water with turmeric and salt for 30 minutes,drain it well and when the peanuts are still wet but not watery,we add the chilli powder,salt plus the two flours (rice and gram) and deep fry it. Its very crispy and I think the work is little less than roasting and frying method that you’ve posted but both are equally scrumptious.

    Comment by anitha — June 17, 2008 @ 9:01 am

  10. Hi friends, we moved the website to a new server today. Due to new database installation, some comments that were posted in the past week got erased. Luckily, I was able to retrieve some of the comments from Google Cache. Here they are. Sorry for all the inconvenience.

    10. Indira, Wow.. so yum. I have tried so many of your recipes, and it is always a hit Thank you!

    Mythili, I like your microwave procedure, I would love to avoid oil. Can please pass on more details? For how many minutes do you have to microwave them? Thanks, Aparna.

    Comment by Aparna — June 17, 2008 @ 3:30 pm

    11. Nice recipe. I didnt know it was so easy to make these at home.

    Comment by Roma — June 17, 2008 @ 9:06 pm

    12. WOW. Snack food heaven!

    Congrats to Vijay Indira! He must be SO relieved.

    Comment by Janani — June 18, 2008 @ 6:47 am

    13. Aparna, here’s the recipe for microvave peanuts.
    soak peanuts in water for 3-5 min, mix besan and spices dry + 1spoon oil + 1 spon water kind of crumbly.. drain and add the peanuts in besan mixture and mix wekk. spead in a single layer on microwave plate and microwave for 3- min first and then maybe another 2 min. the color will not turn brown like fried ones, but taste is very good. you have to keep checking the microwave ones so they don’t burn.
    once it’s cooled it’s great and crunchy and NO oil..

    Comment by mythili — June 18, 2008 @ 6:54 am

    14. Hi Indira, a surprising fact is that Mexican food has a much simpler version, called Cacahuates Enchilados or Peanuts in Chillies. Guess all cultures cannot resist snacking on Peanuts!

    Great photo.

    Comment by ms — June 18, 2008 @ 10:15 am

    15. Hats to you as always !!!

    Great recipe.. it is my all time favorite.. now it is great to make it a home..


    Comment by Raji — June 18, 2008 @ 11:10 am

    16. I’ve been tasted this masala peanuts once at my Indian’s friend home…

    I loved the spicy and salty taste of this peanuts and wonder where can I buy this masala peanuts here at U.S.?

    Comment by Cool Drinks — June 18, 2008 @ 11:33 am

    17. Those look really tasty!

    Comment by Destiny — June 18, 2008 @ 6:23 pm

    18. WOW! These looks tasty! I dont like roasted peanuts but love masala peanuts and boiled peanuts. Will try these.

    Comment by Kay — June 18, 2008 @ 7:22 pm

    19. Hi Mythili, I tried the microwave version and they turned out to be great! Just loved it. Thank you - Aparna .

    Comment by Aparna — June 18, 2008 @ 9:38 pm

    Comment by Indira — June 20, 2008 @ 8:04 pm

  11. How do you ensure that the coated peanuts stay separate and don’t clump together wile frying?

    Comment by jillumadrasi — June 28, 2008 @ 2:48 pm

  12. The peanuts looks inviting. can i have some…

    Comment by Nithu — June 30, 2008 @ 2:43 pm

  13. Those look amazingly delicious! I’m tagging this recipe to try soon. Only wish I could reach into the screen right now and grab some peanuts. :)

    Comment by Lisa — September 28, 2008 @ 12:21 pm

  14. Hi Indira, just read in one of your archived posts that you used to spend your summer hols in nandikotkur. I have spent 2 years of my childhood in nandikotkur, when my dad was transferred there. I was just 6 years old, i guess, but still i have very vivid memories of that place. felt really nostalgic thinking of the place

    Comment by pallavi n — October 17, 2008 @ 11:29 pm

  15. Hello,
    Thanks to you,I search this recipes very long time.your web site is well and i like very much.Long life to your site and Cary on .

    Comment by soukoumar — December 31, 2008 @ 3:40 am

  16. Indira, your blog is constructive and refined.
    I pray and wish that your efforts towards spreading the word about the Indian cuisine through this blog of yours is recognized and rewarded.
    Please continue to inspire us.

    Comment by Mona — February 5, 2009 @ 3:02 pm

  17. Hi Indira, it is very testy. I am from Saudi Arabia. Originally from Andhra Pradesh Warangal Dist.
    Ma Telugu talliki mallay pu danda, Ma kanna talli ki magalarathulu, Jai telugu talli, jai jai telugu talli.

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