- Peanuts – 250gms (1 1/2Cups)
- Gram Flour – 75gms (1/2Cup)
- RiceFlour – 45gms (1/4Cup) $$
- BlackGram Flour – 1tsp **
- DriedGinger Powder – 1/4tsp **
- Salt – To Taste (Approx.1 1/2tsps)
- Turmeric Powder – 1/2tsp
- Dried Mango Powder – 1/2tsp
- RedChili Powder – 1 1/2tsps **
- Citric Acid – 1/8tsp
- BlackPepper Powder – 1/2tsp **
- CorianderPowder – 1Tbsp **
- Green Chilies – 2
- Water – As Required (Approx.1/2Cup)
- Oil – For Deep Frying
First we need to roast peanuts. Place a paper plate in a microwave oven. Spread the peanuts in the paper plate and micro wave on high for 2 minutes. Allow one minute standing time before removing the peanuts from the oven. If not using a microwave oven, fry the peanuts in a pan on stove top. Fry the peanuts stirring on low flame till they crackle.
Grind the citric acid crystals using a mortar & pestle.
Wash and finely chop the green chilies.
Spread a paper napkin in a plate and keep it ready. After frying the masala peanuts spread them on the paper napkin to soak excess oil.
Heat a pan and add sufficient oil to deep fry the peanuts. While the oil is getting hot, prepare the mixture.
Take a mixing bowl and add the roasted peanuts. To this add gram flour, rice flour, black gram flour, coriander powder, dried ginger powder, black pepper powder, turmeric powder, red chili powder, powdered citric acid, dried mango powder, salt and chopped green chilies. Mix all the ingredients well. Add water little by little to the mixed ingredients and prepare a mixture. See that oil is sufficiently hot before frying the masala peanuts.
Before dropping the mixture in hot oil, wet fingers with water or oil, as the mixture is sticky to touch.
Dip fingers in water and take a portion of the mixture with the wet fingers to avoid stickiness. Then drop the mixture in hot oil separating each peanut while dropping. However, during this process any droplets of water falling in the hot oil would splutter and cause oil burns. To avoid this, dip fingers in oil before dropping the mixture in hot oil.
With oil coated fingers take a portion of the mixture and drop carefully in hot oil. Separate each peanut while dropping the mixture. After few seconds, stir the peanuts for even frying. Fry the peanuts on medium flame till they turn golden brown in color. Before removing the fried masala peanuts from oil, drain oil by tilting the ladle against the wall of the pan. Then place the fried masala peanuts on the paper napkin to soak excess oil. In the procedure mentioned above fry the masala peanuts till all the mixture is used up. Cool the fried peanuts before eating so that they would be crisp.
Points To Observe:
If using good quality gram flour avoid using black gram flour. As nowadays store bought gram flour is lacking the required stickiness, I have added black gram flour to bind the mixture. The black gram flour brings the stickiness thus forming a coating on each peanut.
The rice flour helps in making the coating crispier while gram flour brings the taste.
Adding green chilies brings a special taste---hence do not be tempted to add red chili flakes or add additional red chili powder instead of green chilies. As the green chilies get fried well during the process they would lose all the moisture and hence would not get spoilt.
Roasting the peanuts using a microwave oven is easy as one need not keep a watch on it. If peanuts are roasted in a pan on gas stove, do not forget to stir continuously while dry roasting---as this would ensure even roasting.
While preparing the mixture add water little by little. If the mixture becomes runny we need to adjust all the other ingredients accordingly which may not bring the right taste. If the mixture is thick we can add some more water to bring it to the right consistency.
While dropping the mixture in hot oil it is advisable to use oil to tackle the stickiness of the mixture instead of water. As water splashes in hot oil and may cause oil burns.
While dropping the mixture in hot oil try to separate the peanuts so that they get fried evenly without forming a lump.
As these are fried items, after frying, place them on paper napkin to soak excess oil.
Cool to room temperature before serving so that they would be crispy.
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