Masala Peanuts
Raw peanuts jacketed in a spiced chickpea-flour batter and fried until the coating shatters. A standard Indian tea-time snack that stays crisp for a week.
- 1
Whisk the chickpea flour, rice flour, chile powder, turmeric and salt in a bowl. Add the peanuts and toss until every nut is dusted.
- 2
Sprinkle in the water 1 tablespoon at a time, rubbing with your fingers after each addition, until each peanut carries a thick clinging coat and no dry flour remains. The mix should be crumbly, not a batter.
- 3
Pour the oil into a deep heavy pot, filling it no more than halfway. Heat over medium to 325°F on a thermometer.
- 4
Lower in a handful of peanuts at a time, separating them as they go in so they do not clump. Do not crowd the pot.
- 5
Fry 4 to 5 minutes, stirring, until the coating is deep golden and the bubbling has almost stopped. Lift out with a spider onto a rack set over paper towels.
- 6
Repeat with the remaining peanuts, letting the oil return to 325°F between batches.
- 7
Slip the curry leaves into the oil for 10 seconds until they stop sputtering, drain, and crumble over the peanuts. Cool completely before storing airtight.
Ingredients
- 1 cup chickpea flour
- 2 tablespoons rice flour
- 1 teaspoon Kashmiri chile powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 2 cups raw peanuts
- 5 tablespoons water
- 4 cups vegetable oil, for frying
- 12 fresh curry leaves
Instructions
- 1
Whisk the chickpea flour, rice flour, chile powder, turmeric and salt in a bowl. Add the peanuts and toss until every nut is dusted.
- 2
Sprinkle in the water 1 tablespoon at a time, rubbing with your fingers after each addition, until each peanut carries a thick clinging coat and no dry flour remains. The mix should be crumbly, not a batter.
- 3
Pour the oil into a deep heavy pot, filling it no more than halfway. Heat over medium to 325°F on a thermometer.
- 4
Lower in a handful of peanuts at a time, separating them as they go in so they do not clump. Do not crowd the pot.
- 5
Fry 4 to 5 minutes, stirring, until the coating is deep golden and the bubbling has almost stopped. Lift out with a spider onto a rack set over paper towels.
- 6
Repeat with the remaining peanuts, letting the oil return to 325°F between batches.
- 7
Slip the curry leaves into the oil for 10 seconds until they stop sputtering, drain, and crumble over the peanuts. Cool completely before storing airtight.