Sunday, July 03, 2016

Masala Peanuts Recipe | Masala Kadalai | Crispy Fried Masala Peanuts

Today's post is my all time favourite and addictive masala peanuts. It brings me so many nostalgic childhood memories. When I was a kid, I call these masala peanuts as "podhinja kadalai" in Tamil, which means wrapped kadalai. My maternal grandpa used to buy me this masala peanuts and Omapodi from the nearby Bakery (Sun Bakery) as my evening snacks. I enjoyed it to the core and even now I visit that bakery to relish on my favourites whenever we visit hometown. 
Once my project lead was talking about the snacks she used to make frequently for her kids. And she told about this simple and easy recipe. She even gave me a shortcut with bhaji bonda mix. From that day I was craving for this and I finally made it few months back. Let us go to the preparation steps:

Ingredients:
Raw Peanuts -  1 Cup 
Besan Flour (Kadala Maavu) - 3 tbsp
Rice Flour - 1 tbsp 
Chilli Powder - 1 tsp 
Orange Food Color - a pinch(Optional)
Hing(Asafoetida) - a generous pinch
Salt - as required 
Garlic - 2 to 3(Crushed) 
Curry leaves - 1 sprig
Method:
1. Wash the peanuts and drain the water completely. In a wide bowl add the washed peanuts, besan flour, rice flour, chilli powder, food colour, hing, crushed garlic and required salt. Mix it all together and sprinkle few drops of water if required.(Already water content will be there in the peanuts since we washed it, so carefully sprinkle water). Make sure the masala coats the peanuts completely.
2. In  a kadai heat the oil and once it is hot, fry the masala peanuts in medium flame by spreading it evenly across the kadai. Do not add too much in a batch. Just give a gentle mix while the peanuts are frying for ensuring even cooking. Once the shhh sound stops, remove it from the oil and drain it on the kitchen towel. Fry the curry leaves too.
Serve the crispy and delicious masala peanuts to munch along with the evening Filter coffee.
Points to remember:
  • Soon after it is out of the oil, it will not be crispy. So don't panic. The peanuts will turn crispy after cooling it completely. Just separate the peanuts if some got stuck together after frying.
  • The peanuts might stick to each other, so carefully spread it in the oil while frying. Don't over crowd the peanuts in each batch. 
  • The masala will not cover the peanut properly if water added is more. Just sprinkle water drop by drop and make the peanut mixture loose and free flowing.
  • Food colour is optional since it is added only for bright red colour.
  • If you want super quick masala peanuts just mix the ready made bhaji bonda mix and fry it in oil. 
Warm Regards,
Happy's Cook - Divya

4 comments :

  1. I love it. It have a major role in my tamilnadu memories in my childhood. My paaty used to make this for us in home. We all crowded around her to eat this. Missing my paaty ma and childhood.....

    ReplyDelete
  2. Divya .. I just prepared it and finished Clicking :) Saw your post too !!

    ReplyDelete
    Replies
    1. post it... would love to see your version...

      Delete
  3. Ahh, these are my family favorites ! Love the clicks :)

    ReplyDelete

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