Masala Peanuts

Instructions

1. 1

   Prepare the Spice Batter

   • In a large mixing bowl, whisk together the besan, rice flour, red chili powder, turmeric powder, garam masala, hing, and salt until well combined.
   • Add water, just 1 tablespoon at a time, mixing vigorously after each addition. The goal is a very thick, sticky paste that can coat the peanuts without dripping. It should resemble a tight dough, not a liquid batter. This should take about 2-3 minutes.
2. 2

   Coat the Peanuts

   • Add the raw peanuts to the thick batter.
   • Using your hands, rub the batter onto the peanuts, ensuring each one is thoroughly and evenly coated. Try to separate them as much as possible. Let them sit for 2 minutes.
3. 3

   Heat the Oil

   • Pour the oil into a kadai or deep, heavy-bottomed pan. Heat over medium flame for about 5-7 minutes.
   • To test if the oil is ready, drop a single coated peanut into it. It should sizzle gently and rise to the surface in a few seconds. If it browns too quickly, the oil is too hot.
4. 4

   Fry the Peanuts in Batches

   • Carefully take small portions of the coated peanuts and drop them into the hot oil, separating them with your fingers as you go to prevent clumping.
   • Do not overcrowd the pan. Fry in 2-3 batches for the best results.
   • Fry for 4-6 minutes, stirring occasionally with a slotted spoon to ensure even cooking. They are done when they are deep golden brown and the vigorous bubbling of the oil has subsided.
5. 5

   Drain, Season, and Cool

   • Remove the fried peanuts with a slotted spoon, allowing excess oil to drip back into the pan. Transfer them to a plate lined with paper towels.
   • Immediately sprinkle the hot peanuts with chaat masala and toss gently to coat.
   • Spread them in a single layer and let them cool completely for at least 15-20 minutes. They will become perfectly crispy as they cool.
   • Once cooled, store in an airtight container.