Masala Peanuts

Peanuts coated in a spiced crust, fried until perfectly crunchy. The heat of the chili and the scent of curry leaves release with every bite, while the texture remains dry and crisp.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 815
• Protein: 19 g
• Carbs: 28 g
• Fat: 67 g

Ingredients

• 200 g Peanut ( raw and unsalted )
• 100 g Chickpea flour
• 30 g Rice flour
• 1 tsp kashmiri chili
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 tsp Ginger ground
• 1 piece Garlic ( crushed )
• 1 tbsp Lime juice
• 10 piece curry leaves
• 1000 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala

Instructions

1. Dry mix preparation

   In a mixing bowl, combine chickpea flour, rice flour, Kashmiri chili, turmeric, ground ginger, and garam masala. The mix must be homogeneous to ensure uniform color.

2. Coating the peanuts

   Place the peanuts in a bowl. Add the crushed garlic and lime juice. Mix well so each peanut is damp. Gradually pour in the flour mixture while stirring. Dust the peanuts until they are well coated and separate from each other.

3. Frying

   Heat the peanut oil in a pan. When the oil shimmers, drop in the peanuts and curry leaves. Fry for 3 to 4 minutes. The crust should become golden and firm to the touch.

4. Draining and seasoning

   Remove the peanuts with a slotted spoon and place them on paper towels. Immediately sprinkle with grey sea salt and chaat masala while still hot so the seasoning sticks.

Chef's tips

• Do not overcrowd the pan; peanuts must move freely to avoid sticking together.
• Rice flour is the secret to a crust that stays crunchy long after cooking.

Storage

Store in an airtight jar at room temperature for up to one week.