Mahanandi

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.

Note:
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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