Spicy Peanuts in Gram Flour or Besan
Masala Mungphali
Yashoda Gupta (Mamta's mum)
became available everywhere and took over. They are one of the 'street foods' of India (Chana-jor-garam). They are very easy to make. Serve with drinks or just as a snack.
Amounts given here are approximate, you don?t have to be very accurate. GBe guided by your taste.
Ingredients
1 mug or a large cup full shelled peanuts
2 tbsp. besan or gram flour or chickpea flour
1 tsp. salt, adjust to taste
1 tsp. chilli powder (chillies loose their heat somewhat when fried)
1 tsp. home made or ready made Chat Masala
1 tsp. Anardana (pomegranate seed powder). ready packed ones often have food grade Tartaric acid instead.
Oil for deep frying
Instructions
Soak peanuts in cold water for 1 hour.
Drain and leave in a sieve/colander to dry for 1/2 hour or so. If in a hurry, towel dry.
Place in a bowl and all the spices and besan.
Mix well so each peanut is well coated. They should remain separate and not make clumps. Clumps will only form if you have not drained the water fully and there is too much water.
Heat oil in a wok or karahi.
When medium hot (well before smoking point), add handfuls of peanuts in it and fry until golden brown. If oil is too hot, they will burn without getting crisp. If oil is too cold, they will become rather oily. Also, keep a lid handy while frying, some peanuts burst towards the end and can cause burn.
Drain on a kitchen paper or newspaper.
Cool and store in an airtight jar.
