Masala Peanuts / Vaerkadalai, a crunchy evening snacks which is very addictive. Enjoy this with a cup of chai or coffee. This is a deep fried version. I shall share the recipe of oven roasted peanuts later. I’ve used cold pressed groundnut oil for deep frying.
Store masala peanuts in an airtight container to maintain the crunchiness. You can also try this with roasted peanuts. While mixing peanuts with all the mentioned ingredients, make sure to not sprinkle more water, which in turn makes the batter soggy. Just sprinkle few tsp of water at a time until you get the correct consistency. Similarly, follow the same with besan / gram flour. For extra flavor, try adding crushed curry leaves or mint leaves.
- 150 gms Raw Peanuts
- ½ cup besan / gram flour / kadalai maavu
- ½ tsp ginger garlic paste
- red chili powder - according to your need
- salt to taste
- asofoetida / hing - a pinch
- Take peanuts in a bowl. Sprinkle little water and mix peanuts with your hands. Add chili powder, ginger-garlic paste, salt and asofoetida. Mix everything well. Now, add besan and mix well. sprinkle little water if needed to coat peanuts with flour. If there is less flour, then add little more. Make sure peanuts are well coated with the flour.
- Heat oil in a heavy bottomed kadai. Once it is hot, put flour coated peanuts in oil. The oil will splatter as there is moisture in peanuts. So maintain a distance after adding peanuts in oil. Once splattering sound stops, remove peanuts from kadai.
- Repeat the process with next batch. Drain the excess oil from fried peanuts with an absorbent tissue paper. Store masala peanuts in an airtight container and serve.