Masala Peanuts | masala kadala
Masala Peanuts are crispy, spicy, and crunchy peanut-based snacks coated with flour + spice mixture and deep fried. It is super easy to make, the perfect side for a hot cup of tea or coffee. It stays good for weeks.
SHOULD I ROAST peanuts?
No, always use raw peanuts for peanut pakoda. peanuts get fried to golden brown when we fry pakora.
Can I use peanuts with skin?
Yes, you can use whole unroasted peanuts.
SHOULD I MAKE RICE FLOUR AT HOME FOR peanut PAKORA?
I have used store-bought rice flour. Choose fine rice flour for the best results. Idiyappam flour can also be used.
WHAT SHOULD BE THE CONSISTENCY OF besan peanut masala DOUGH?
The amount of water might vary based on the besan and rice flour you use. I used around 1/2 cup of water. The pakoda dough should be ✔️Sticky ✔️Able to roll
HOW TO CHECK IF THE OIL IS AT THE RIGHT TEMPERATURE?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
avoid tasting immediately
After frying, drain the oil in a colander or oil filter. let the masala peanuts cool completely on a cooling plate. Avoid tasting them immediately after frying, they might look chewy.
SHELF LIFE FOR masala peanuts
Once cooled completely, they can be stored in an airtight container for up to 1 month. 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.
HOW LONG SHOULD I FRY verkadalai PAKODA?
Always fry pakoda on medium flame. Fry till cashew and pakoda turn golden brown also the froth subsides. Avoid high flame.
ADD ON FOR PAKODA?
You can add
finely chopped green chilli instead of chilli powder Coriander seeds or coriander powder or coriander leaves Mint leaves
Bake or air fry?
You can bake at 400 degrees Fahrenheit for around 15 minutes or Air fry at 350 for 3-5 minutes. Deep fried batch tastes best
INDIAN SAVORY BAKSHANAM
AFTER-SCHOOL SNACKS IN TMF
BAKED INDIAN SNACKS IN TMF
Hot beverages
CASHEW BASED RECIPES
Ingredients
2 + 1/2 cup peanuts 1/2 cup rice flour 1 cup besan flour
Add-ons to masala peanuts
fry curry leaves in hot oil; drain excess oil and add
2 tablespoons hot oil pinch of baking soda 1 tablespoon + 1 teaspoon Kashmiri chilli powder required salt 1/2 tablespoon asafoetida oil to fry
how to make besan peanuts masala with step-by-step pictures
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 chaat masala or any other flavors of choice
