It’s a simple snack that can be made in just a few minutes. Masala Peanuts are a simple snack that goes well with tea or coffee and may be kept for up to a week in an airtight container. Add chopped onions and green peppers before serving for an extra flavour boost. These are perfect party nibbles now that the holiday season is upon us. Since most of the savoury foods served during Diwali are deep-fried, it’s wonderful to have a healthier alternative. Those tasty peanuts have a spicy masala coating that we should investigate more.
This recipe uses gram flour, or besan, as a key component. It imparts flavour to the peanuts while also serving as a binder. The crispiness is achieved by using rice flour in the peanuts. There’s no need to skip it. Since you haven’t tried it with cornstarch, you can’t tell for sure, but if you don’t have rice flour, you could give it a go. However, rice flour should be used wherever feasible. Chaat masala (which imparts the tangy flavour) and turmeric are among the many spices that make masala peanuts (optional but give colour and flavour).
Kashmiri Chili Powder is the primary seasoning in this dish; it adds a lovely red hue and has a moderate flavour. There is no spiciness, which is what you like. Replace part of the Kashmiri red chilli powder with hot red chilli powder if you want spicy peanuts. Again, the purpose of the ginger-garlic paste is purely ornamental. The recipe calls for fresh ginger and garlic, which may be processed in a food processor or purchased pre-made. Oil and water are the two elements that help the spices adhere to the peanuts.
The masala should only become slightly moist and cling to the peanuts, so don’t add much water. When you put the peanuts on the baking sheet, you’ll see that some of them will be missing the masala. Bake the tasty peanuts with the extra masala pushed on top of them. Exactly how long do you need to bake the crispy peanut masala? You experimented with several baking temperatures and periods to see what worked best for this recipe.
Roasting peanuts at 375 degrees Fahrenheit for twenty-five minutes will give you peanuts with a crispy texture. Be mindful, however, that each oven is a unique creation. If your oven runs a little hot, keep a check on them after around 20 minutes. Do not set them on fire. You like to keep the peanuts in an airtight jar at room temperature. They may easily last a few weeks. So I can’t tell for sure how long they’ll last, but they should be OK for a few weeks.
Line a baking sheet with aluminium foil and spritz with oil spray before placing it in the oven to heat to 375 degrees F. Set away for later.
- Combine besan, rice flour, ginger-garlic paste, Kashmiri red chilli powder, turmeric (if used), chaat masala, and salt in a large basin. 2- Stir well. If you don’t like spicy, tasty peanuts, ordinary chilli powder may be used instead of 1/2 teaspoon of Kashmiri red chilli powder.
- Using a whisk, blend the ingredients until they are well mixed. Set it aside for now.
- Mix 1 cup of raw peanuts with 2 Tbsp of oil in a separate dish, then stir to ensure that all the peanuts are covered with oil.
- Then, add the prepared besan-rice flour-spice combination to the peanuts in a bowl and stir well.
- Make sure the peanuts are well coated with masala by combining everything by hand.
- When the peanuts are barely wet, start adding water in little amounts, one at a time, until they are completely submerged. Water shouldn’t be added in amounts higher than 1 to 1.5 tablespoons.
- After ensuring that the masala has adhered to the peanuts, you are ready to proceed.
- Spread peanuts in the pan in a single layer. To add some masala to peanuts that don’t already have it, press some of the masalas on top.
Turn on the oven for 25 minutes to 375 degrees. Stir it around every few minutes to ensure even cooking. Because every oven is unique, you need to keep a careful eye on them after 20 minutes to ensure they don’t become too dark. When cool, put the masala tasty peanuts in an airtight container. Tea or coffee adds flavour and comfort.