Spicy Masala peanuts recipe | Peanut pakoda recipe – Easy to make tea time snack recipe, with full video and step-by-step instructions.
Masala Peanut recipe, peanuts coated in spices and deep-fried in oil. This is one of the popular tea-time snacks in Tamilnadu. We get this in most of the sweet stalls and roadside tea shops. I have posted 2 different versions of the masala peanut recipe in Jeyashris kitchen. One among them is a healthy microwave version.
This is a highly addictive snack. We are adding gram flour, rice flour, fennel seeds, garlic, and curry leaves to peanuts. The peanuts are coated with flour and spices and deep-fried in oil. You can serve this as a tea-time snack or as an accompaniment for curd rice, sambar rice, or any rice of your choice.
If you want to make a no onion no garlic version of this spicy masala peanuts, you can skip the garlic, instead, you can add a few mint leaves.
You can also check out, cashew pakoda, pattanam pakoda , microwave masala peanuts, Congress kadelekai recipe.
- In a mixie jar add the fennel seeds, garlic and curry leaves.
- Grind this into a little coarse paste by adding little water.
- Keep this aside.
- In a bowl add the raw peanuts.
- Add water and wash this once and drain the water.
- Now add the red chili powder, salt, gram flour, rice flour, 1 tbsp hot oil and the ground mixture. Hot oil gives a nice crispiness to the peanuts, so do not omit.
- Mix well and if needed sprinkle little water and coat the masala on the peanuts.
- Heat oil for deep frying.
- Sprinkle the masala coated peanut mixture in batches.
- Deep fry in medium flame. Fry on both sides.
- Once the shh sound of the oil subsides take it out from oil.
- Drain in a kitchen towel.
- Repeat the same for the rest of the peanuts.
- Deep fry few curry leaves in the hot oil and once it becomes crispy add this to the fried peanuts.
- Once it is cool, store in an airtight box.
- This masala peanuts stays good for a week.
Masala peanuts | peanut pakoda recipe
Ingredients
- 1 cup raw peanuts
- 2 tsp red chili powder
- 3 tbsp besan | gram flour | kadalaimaavu
- 3 tbsp rice flour
- 1 tbsp hot oil
- Oil for deep frying
- Salt as needed
- Few curry leaves
To grind
- 1 tsp fennel seeds
- 3 cloves garlic
- Few curry leaves
Instructions
- In a mixie jar add the fennel seeds, garlic and curry leaves.
- Grind this into a little coarse paste by adding little water.
- Keep this aside.
- In a bowl add the raw peanuts.
- Add water and wash this once and drain the water.
- Now add the red chili powder, salt, gram flour, rice flour, 1 tbsp hot oil and the ground mixture.
- Mix well and if needed sprinkle little water and coat the masala on the peanuts.
- Heat oil for deep frying.
- Sprinkle the masala coated peanut mixture in batches.
- Deep fry in medium flame. Fry on both sides.
- Once the shh sound of the oil subsides take it out from oil.
- Drain in a kitchen towel.
- Repeat the same for the rest of the peanuts.
- Deep fry few curry leaves in the hot oil and onceit becomes crispy add this to the fried peanuts.
- Once it is cool, store in an airtight box.
- This masala peanuts stays good for a week.
