Crispy masala peanuts for snack time, also known as peanut pakoda. Addictive dry snack idea, that you can make ahead and use for the week.
About
Crispy masala peanuts are batter fried raw peanuts with spices and flavors. Especially, the batter is coated just enough, more like a semi dry paste. Spices and flavors can be added according to your preference.
It is different from the chaat or the just simply deep fried and tossed with spices. This has a crispy layer of batter, fried dry snack.
Ingredients
Peanuts – Use raw unroasted peanuts as we are deep frying. If we use roasted peanuts, it gives burnt taste as it gets fried again.
I did this mistake when I have tried earlier and thought this is an impossible recipe. But did not know using raw peanuts will fix the problem.
Gram flour – Kadalai mavu/ bengal gram flour is main ingredient in the recipe. You can also use chickpea flour available through out the world (they are slightly coarse as it’s made from whole chana while Bengal gram is ground to make besan)
Rice flour – Gives crisp and light feel to the batter, store bought one does it’s part.
Corn flour – Known as corn starch in some places. It is best for holding the coating together, especially when the other two flours are coarse.
Spice powders – I used Kashmiri chilli powder for color and it is mild in spice. Chaat masala for a tang along with a squirt of lemon.
Asafoetida is for flavor along with curry leaves.
Variations
You can coriander powder or curry powder for a twist. I love fennel seeds flavor, so if you are like me, add some powdered fennel. Ginger garlic paste can be added instead of asafoetida.
Baking/ Airfryer: Bake for 12 to 14 minutes at 200 deg C in a pre-heated oven. Spread as a single layer in a lined tray or a greased try. If you want you can either rotate the tray or spread the peanuts using spatula for even baking.
Keep an eye after 10 mins. I prefer using butter paper instead of aluminium foil. To avoid too dry look/ taste, you can mix in 1 tbsp of oil in the coating.
Video
Are you a video person, who like to watch the action than photos? Well check out my quick video here.
Top tip
When the peanuts are taken out and still hot, if you taste it, it may feel like it’s not crispy yet fully. But it will eventually get crispier as time passes and cools down completely.
A wide, shallow frying pan/ kadai is best for deep frying this snack.
Warnings ⚠:
- Never deep fry in high flame as the peanuts may pop and splash oil.
- While sprinkling peanuts over oil, it splashes the hot oil back to hands. Either do it little close to oil (do not dip your fingers!) or from a safe height. I did the closer to oil way.
- Also too hot oil while sprinkling gives out steam that burns our hand, so change the position as you sprinkle. Sprinkle in same place gives your steam burn.
My notes
- While frying, initially heat the oil. Put the flame to low and then start sprinkling the peanuts.
- Wait for 30 seconds after you sprinkle in oil before turning using ladle. Because if you do it soon, then it will stick to ladle or to each other as well.
- Keep turning occasionally until sound reduces and bubbles also reduce. But do not wait until the outer layer gets dark in color. It will taste like burnt peanuts if you fry too long.
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Recipe card
Crispy masala peanuts recipe
Ingredients
- 1 cup Peanuts unroasted
- 2 tbsp Besan
- 2 tbsp Rice flour
- 1 tsp corn flour corn starch
- 1.5 tsp Kashmiri chilli powder Mix equally spicy chilli powder if you need more spice
- 1 tsp Chaat masala
- ⅛ tsp asafoetida
- 1 tsp lemon juice
- 12 Curry leaves
- Water as needed
- Salt as needed
Instructions
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Take peanuts, besan, rice flour, corn flour, chilli powder, chaat masala, asafoetida, required salt in a mixing bowl.
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Mix well for evenly distributing everything. Add lemon juice in sprinkled way. Add water little by little and mix.
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I added ¼ cup first, then 1 tbsp at a time and make a thick coating over peanuts.
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The batter should not be too try or too watery, just enough to coat the peanuts well.
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Heat oil and once hot, lower the flame. Sprinkle carefully in hot oil so that it is not falling as clusters.
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Leave it undisturbed for 30 seconds before stirring.
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Cook in low to medium flame until the peanuts turn deep golden in color. Do not let it turn too dark.
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Finally add few curry leaves per batch in hot oil. Let it splutter, become crisp and then drain from oil over a paper towel.
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Let it cool completely. Gets crispier as it cools, so do not worry if its slightly not crisp in the middle when you taste it immediately.
Video
Notes
- Do not fry in high flame. But make sure to let the oil hot before you fry each batch.
- Be careful about the steam while sprinkling in oil as well as hot oil splashing back in your fingers.
Step by step method
1. Take peanuts, besan, rice flour, corn flour, chilli powder, chaat masala, asafoetida, required salt in a mixing bowl.
2. Mix well for evenly distributing everything. Add lemon juice in sprinkled way. Add water little by little and mix.
3. I added ¼ cup first, then 1 tbsp at a time and make a thick coating over peanuts.
4. The batter should not be too try or too watery, just enough to coat the peanuts well.
5. Heat oil and once hot, lower the flame. Take little portion in hand.
6. Sprinkle carefully in hot oil so that it is not falling as clusters.
7. Leave it undisturbed for 30 seconds before stirring.
8. Cook in low to medium flame until the peanuts turn deep golden in color. Do not let it turn too dark. Finally add few curry leaves per batch in hot oil.
9. Let it splutter, become crisp and then drain from oil over a paper towel.
10. Let it cool completely. Gets crispier as it cools, so do not worry if its slightly not crisp in the middle when you taste it immediately.
Enjoy with a nice hot cup of coffee or tea!
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