Besan Coated Fried Masala Peanuts
by Tarla Dalal
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Added to 8 cookbooks
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Indians love peanuts, and there is no refuting this statement! Whether served boiled, roasted or deep-fried, peanuts have the potential to perk up your mood at any time.
They are an especially wonderful accompaniment to tea! Of all the many forms in which peanuts are enjoyed in India, the Besan Coated Fried Masala Peanuts is probably one of the most popular ones, because it can be stored in an airtight jar and enjoyed any time you feel tempted.
A super crispy texture and a tongue-tickling flavour with the unique taste of chaat masala make these peanuts very popular with everybody.
While making it, make sure the oil is not very hot – you must fry on a slow flame to get the perfect crispness. Also, do not deep-fry too many peanuts at one go – drop just a few besan-coated peanuts, one by one, into the oil. It consumes a little time, but is surely worth it.
You can also try other jar snacks like Chakli or Mini Baked Moong Dal and Jowar Puri .
- Combine the besan, rice flour, chilli powder, coriander powder, turmeric powder, chaat masala, baking soda, salt and approx. 5 tbsp of water in a deep bowl and mix well using a whisk.
- Add the peanuts and mix well.
- Heat the oil in a deep non-stick pan, drop a few coated peanuts by hand individually and deep-fry on a slow flame till they turn crisp and golden brown in colour. Drain on an absorbent paper.
- Cool them slightly and store in an air-tight container. Use as required.
Nutrient values per cup
|Vitamin A||312.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||0.4 mg|
|Folic Acid||63.5 mcg|
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