It’s been pouring in Mumbai. I do not enjoy getting wet, but sure like to look out of the window from the comfort and warmth of my house. Add a steaming hot cup of tea with a dash of ginger or lemongrass along with these guilt free peanuts and . . . . the picture almost perfect.
Also, I want to share a secret . . . . I am scared of deep frying. I don’t know if it’s normal but, that’s just me. Last time I deep fried something . . . was almost three years back. But, that does not mean that I do not crave fried food and thankfully I am blessed with two loving mommies who do it for me. Do you too have any such crazy fear?
Masala peanuts are an all-time favourite with my husband, so this one is for him :). They are super easy to make and I like these as it keeps a check on my diet without compromising on the taste buds. Happy rains.
1 cup Raw Peanuts
1/2 cup minus 2 tbsp Besan (Chickpea flour)
1 tbsp rice flour
Water as required.
Kashmiri red chilli powder as per taste
Salt as per taste
Hint of turmeric powder
3/4 tsp crushed kasuri methi
In a bowl add both the flours; besan and rice flour. To this add the spice mix and mix well.
Add water, a tbsp at a time to form a lump free thick batter (almost like a brownie batter). Be careful as not to make the batter very runny like we normally do it for bhajiyas. Add a tbsp of besan if you feel that the batter is less or is too runny.
Into this batter add the peanuts and coat them well.
Drop the coated peanuts on a parchment lined baking tray, few at a time. Make sure that the peanuts are not dropped as a blob but scattered around in pairs or trios and are in single layer only. Do not overcrowd the tray.
Bake these in a preheated oven at 200 degree Celcius for approximately 15 mins. You may require a couple of minutes extra as each oven temperature varies. Move the peanuts around after 10 mins and keep a close watch.
The peanuts will be slightly soft when removed from the oven, but will firm up once cooled. Let it cool in the tray itself and store in an airtight container.