Masala peanut | masala kadalai

Masala peanut | masala kadalai | Peanut masala | besan Masala peanuts | crispy peanut snacks | masala groundout | crunchy roasted spicy peanuts | spicy peanuts | haldiram style peanut masala | besan coated peanuts with step-by-step pictures and video recipe. Check out the peanut pakoda recipe and if you like the video pls SUBSCRIBE to my channel.

Masala Peanuts | masala kadala

Masala Peanuts are crispy, spicy, and crunchy peanut-based snacks coated with flour + spice mixture and deep fried. It is super easy to make, the perfect side for a hot cup of tea or coffee. It stays good for weeks. 

SHOULD I ROAST  peanuts?

No, always use raw peanuts for peanut pakoda.  peanuts get fried to golden brown when we fry pakora.

Can I use peanuts with skin?

Yes, you can use whole unroasted peanuts.

SHOULD I MAKE RICE FLOUR AT HOME FOR peanut PAKORA?

I have used store-bought rice flour. Choose fine rice flour for the best results. Idiyappam flour can also be used. 

WHAT SHOULD BE THE CONSISTENCY OF besan peanut masala DOUGH?

The amount of water might vary based on the besan and rice flour you use. I used around 1/2 cup of water.

The pakoda dough should be

✔️Sticky

✔️Able to roll

HOW TO CHECK IF THE OIL IS AT THE RIGHT TEMPERATURE?

Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

avoid tasting immediately 

After frying, drain the oil in a colander or oil filter. let the masala peanuts cool completely on a cooling plate. Avoid tasting them immediately after frying, they might look chewy. 

SHELF LIFE FOR masala peanuts

Once cooled completely, they can be stored in an airtight container for up to 1 month. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the pakoda cool completely then close with the lid.

HOW LONG SHOULD I FRY verkadalai PAKODA?

Always fry pakoda on medium flame. Fry till cashew and pakoda turn golden brown also the froth subsides. Avoid high flame.

ADD ON FOR PAKODA?

You can add

• finely chopped green chilli instead of chilli powder
• Coriander seeds or coriander powder or coriander leaves
• Mint leaves 

Bake or air fry?

You can bake at 400 degrees Fahrenheit for around 15 minutes or Air fry at 350  for 3-5 minutes. Deep fried batch tastes best

INDIAN SAVORY BAKSHANAM

AFTER-SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

Hot beverages 

CASHEW BASED RECIPES

Ingredients

2 + 1/2 cup peanuts

1/2 cup rice flour

1 cup besan flour

Add-ons to masala peanuts

• fry curry leaves in hot oil; drain excess oil and add 

• add chaat masala or any other flavors of choice

masala peanuts

10 mins snacks with peanuts

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Ingredients

• 2 + 1/2 cup peanuts
• 1/2 cup rice flour
• 1 cup besan flour
• curry leaves few
• 2 tablespoons hot oil
• pinch of baking soda
• 1 tablespoon + 1 teaspoon kashmiri chilli powder
• required salt
• 1/2 tablespoon asafoetida
• oil to fry

Instructions

• Firstly heat oil
• Add 2 cups of peanuts, rice flour, besan flour, and the required salt; mix well
• Furthermore, add 1/2 cup of peanuts, Kashmiri chili powder, ginger garlic paste, and asafoetida; mix well
• Optionally add baking soda and mix well
• Add oil and water little by little, and knead the dough
• the dough will be sticky, able to roll
• Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
• Grease your hands with little oil and pinch individual coated peanuts. Make sure peanuts are covered in the dough

Beginner-friendly tip to add coated peanuts

• Add individual masala-coated peanuts in a ladle (refer to pic). Avoid crowding
• Place the ladle on hot oil
• After some time they start floating in hot oil. If not use a ladle and gently move them

An expert can directly fry

• Pinch individually coated peanuts and carefully add to hot oil
• Avoid adding them in a big cluster

Fry masala verkadalai

• fry on medium flame. Avoid crowding the oil
• initially, the oil turns frothy but as pakoda fries froth reduces
• flip and fry evenly
• fry till pakoda and peanuts turns golden brown and the froth subsides
• carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
• cool completely then store in an airtight container
• Add-ons to masala peanuts
• fry curry leaves in hot oil; drain excess oil and add
• add chaat masala or any other flavors of choice

Video

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Notes

peanuts

1. Always use raw peanuts for pakoda. peanuts get fried to golden brown when we fry pakoda
2. you can use peanuts with skin

Pakoda dough

1. The amount of water might vary based on the besan and rice flour you use. I used around 1/2  cup of water
2. The pakoda dough should be Sticky and  Able to roll

peanut masala

1. Pakoda stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the pakoda cool completely then close with the lid
2. Always fry pakoda on medium flame. Fry till peanuts and pakoda turn golden brown always froth subsides. Avoid high flame.

Pakoda Add on

1. finely chopped green chilli instead of chilli powder
2. Coriander seeds or coriander powder or coriander leaves
3. Mint leaves 
4. you can sprinkle chaat masala or any topping of your choice

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