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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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