Kadale Baje with Red Chili Garlic Chutney

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, hing, salt, and optional baking soda.
   • Whisk the dry ingredients thoroughly to ensure they are evenly distributed.
   • Gradually add water, a tablespoon at a time, while mixing continuously. The goal is a very thick, lump-free batter that resembles a paste. It should be just enough to coat the peanuts, not a runny batter.
2. 2

   Coat the Peanuts

   • Add the raw peanuts and chopped curry leaves to the thick batter.
   • Using your hands or a sturdy spoon, mix well until every peanut is evenly and thickly coated. The mixture should be clumpy.
3. 3

   Heat the Oil

   • Pour the oil into a kadai or deep, heavy-bottomed pan and heat it over medium flame.
   • To check if the oil is ready, drop a tiny piece of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 175°C or 350°F).
4. 4

   Fry the Baje

   • Carefully take small, bite-sized clusters of the coated peanuts and drop them into the hot oil. Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
   • Fry for about 3-5 minutes, stirring gently and flipping them occasionally, until they are a deep golden brown and sound crispy.
   • The vigorous bubbling of the oil will subside as the baje cook through.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried baje from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
   • Let them cool for a minute or two as they will get crispier upon cooling.
   • Serve hot with a cup of chai or coffee for the perfect evening snack.