Friday, November 18, 2011

Masala peanuts in besan

1/2 cup peanuts
A pinch asafoetida
1 tsp ajwain
1-2 tbl spn gram flour(besan)
1 tsp chilli powder
Oil for deep frying

Mix all ingredients, except oil. Sprinkle 1-2 tbl spn of water and make sure the paste sticks to the peanuts uniformly. The peanuts may form lumps (I love the deep fried lumps, but you can separate them and fry if you so like).
Deep fry them in hot oil. (Loosen them with your fingers to make sure the peanuts separate and don’t form lumps if you don't want them)
Don't turn the peanuts in oil too much or the masala will separate. Drain on paper towel when done.
When they cool down, store in airtight container.
I made these for Diwali and in the remaining oil, I fried some chiwda. The pic is not so cool, but anyhow! the peanuts were really tasty!! 

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