Fried Masala Sing
( A spicy, crispy, Indian tea-time snack made by deep frying peanuts coated with gram flour batter.).
Festivities are a way to uplift one’s spirits. These are the times when we leave the quotidian life behind us and do everything that screams ‘indulgence’! Apart from spending time with family, the most important thing during any festival is FOOD! Diwali season is here and so it’s time for lots of fried food and sweets!
Today I intend to share a very simple recipe, which can be conjured up in no time. Masala peanuts are just not delicious but very healthy too. Enjoy these with your tea or just munch them when you feel a little hungry.
Ingredients
3 cup peanuts
3/4 cup chickpea flour (besan)
3 tbsp rice flour (chawal ka atta)
3 tbsp cornflour
1 tbsp dry mango powder (amchoor)
1 tsp turmeric powder (haldi)
1 tbsp Kashmiri red chili powder
pinch of baking soda
salt as per taste
oil for frying
2 tbsp chaat masala
Method
Dry roast the peanuts on medium flame till they change color. Let them cool. Then rub them between your palms to remove the skin. Keep aside.
In a mixing bowl add besan, rice flour , cornflour, amchoor, Kashmiri red chili powder, baking soda, and salt. Mix everything well.
Heat 2 tbsp of oil and add to the above mixture.
Add little water in batches and make a thick paste.
Add the peanuts and coat them with the paste.
Deep fry the peanuts on medium flame till crispy and golden. While adding peanuts to hot oil, separate them properly so that peanuts don’t stick to each other. Do not add too many in one batch.
On a plate mix chaat masala and a little salt.
As soon as you remove the peanuts from the oil, roll them in this chaat mixture, and then remove them on kitchen paper to drain excess oil.
MASALA PEANUTS ARE READY TO SERVE !!
Notes -
The batter with which we coat the peanuts has to be thick so that the peanuts will have a thick coating around them.
Fry the peanuts on medium flame so that the peanuts get cooked properly from inside too.
Roll the peanuts in chaat masala immediately after removing them from the oil. This step ensures that the masala sticks to the peanuts properly.
These peanuts can be stored in an air-tight container for about a month.
Masala Peanuts
Ingredients
- 3 cup peanuts
- 3/4 cup chickpea flour (besan)
- 3 tbsp rice flour (chawal ka atta)
- 3 tbsp cornflour
- 1 tbsp dry mango powder (amchoor)
- 1 tsp turmeric powder (haldi)
- 1 tbsp Kashmiri red chili powder
- pinch of baking soda
- salt as per taste
- oil for frying
- 2 tbsp chaat masala
Method
- Dry roast the peanuts on medium flame till they change color. Let them cool. Then rub them between your palms to remove the skin. Keep aside.
- In a mixing bowl add besan, rice flour , cornflour, amchoor, Kashmiri red chili powder, baking soda, and salt. Mix everything well.
- Heat 2 tbsp of oil and add to the above mixture.
- Add little water in batches and make a thick paste.
- Add the peanuts and coat them with the paste.
- Deep fry the peanuts on medium flame till crispy and golden. While adding peanuts to hot oil, separate them properly so that peanuts don’t stick to each other.Do not add too many in one batch.
- On a plate mix chaat masala and a little salt.
- As soon as you remove the peanuts from the oil, roll them in this chaat mixture, and then remove them on kitchen paper to drain excess oil.
Notes
- The batter with which we coat the peanuts has to be thick so that the peanuts will have a thick coating around them.
- Fry the peanuts on medium flame so that the peanuts get cooked properly from inside too.
- Roll the peanuts in chaat masala immediately after removing them from the oil. This step ensures that the masala sticks to the peanuts properly.
- These peanuts can be stored in an air-tight container for about a month.
