Masala Peanuts Recipe | Kadalai Pakoda

• Peanuts – 2 Cups (roasted)
• Besan Flour / Bengal Gram Flour – 1/2 Cup
• Rice Flour – 2.5 to 3 tblsp
• Turmeric Powder – 1/8 tsp
• Chilli Powder – 3 to 4 tsp
• Food Colour – 1 pinch (optional)
• Hing – 2 Generous pinch
• Ghee – 2 tsp (optional)
• Garlic – 8 to 10 pods
• Fennel Seeds – 1.5 tsp
• Salt – As Required
• Curry Leaves – Few (For garnishing)
• Oil – For deep frying

1. Keep all the ingredients ready. I used roasted peanuts. If you are using raw peanuts, dry roast in a pan, allow it to cool and then go ahead.
2. In a mixing bowl, add peanuts, besan flour and rice flour.
3. Then add turmeric powder, chilli powder, hing and food colour.
4. In a mixer, grind garlic and fennel seeds. I grinded the garlic with skin, you can also crush both and use it. Then add it to the bowl.
5. Now add salt, then just sprinkle water and start mixing. Don’t pour the water completely. Then add ghee.
6. Mix the peanuts with other ingredients very gently and be sure it is not watery at any time. The peanuts should be coated well with the masala powders and should be semi dry only. Heat oil in a pan and drop the peanut mixture carefully. Don’t over crowd the oil and the whole batch should be deep fried in medium flame only. Once it is half fried, flip it to the other side and try to separate the peanuts with the slotted ladle. Fry until golden brown and drain it in a kitchen towel. Also fry few curry leaves at last and throw it over the peanuts for more flavour.(optional)

The fried peanuts will not be crunchy as soon as it is taken out of the oil. Once it is cooled it becomes crispy.
Munch this kadalai pakoda with hot tea.

1. If you are using raw peanuts, dry roast in a pan, allow it to cool and then go ahead with the preparation.
2. I grinded the garlic with skin as it adds more flavour, but the skin can be removed as well.
3. Garlic and fennel seeds, can be just crushed and used instead of grinding.
4. Don’t skip rice flour as it adds crispiness to the Masala Peanuts recipe.
5. Water can be reduced and 1 ladle of hot oil can be added which also yields crispiness.
6. Addition of ghee lends a wonderful flavour to this snack.
7. Never pour water at any stage, just sprinkle only. But be sure the peanuts are well coated with the masala powder.
8. This whole peanut pakoda should be fried in medium flame only.
9. After deep frying the peanuts it will be little soggy, once its cools down it becomes crunchy.
10. 1 tsp of garam masala can be added for extra punch.
11. This kadalai pakoda stays good for 15 days and store it in an air time container.

For Microwave version
1. Grease a tray with oil. Place the peanuts and roast it in high power for 5 to 6 mins.
2. Then turn it to the other side, and again roast it for 2 to 3 mins.
3. Keep an eye in the middle that it is not burnt. Allow it to cool to become crispy.

Masala Peanuts Recipe