Masala Peanut | Masala Verkadalai is a very popular Indian deep fried snack which is mostly prepared during tea time in Indian homes. These are crunchy snack which is well coated with gram flour (chickpea flour) / besan / kadalai maavu and rice flour is used to give the crispiness.
How to make Masala peanut | Masala Verkadalai
These Masala Peanut | masala verkadalai can be deep fried or baked or air fried or microwaved. Whatever the method they are really a protein rice snack. But when it is baked, it takes very little oil and hence it becomes more healthier than the other methods.
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Let us see the Masala peanut recipe with easy step by step instructions and a video for your easy understanding.
Recipe to make the Masala Verkadalai
- Peanut – 1 cupOil for frying
- crushed garlic – 3 to 4
- curry leaves – little
- Gram flour – 1/4 to 1/2 cup
- Rice flour – 1.5 tbsp headed
- Corn flour – 1/2 to 1 tsp
- Kashmiri chilli powder – 1 tbsp gives nice color
- turmeric – 1/4 tsp
- salt – as needed
- garam masala / tikka masala – 1/2 tsp optional
- asafoetida – little
- cumin seeds – 1/4 tsp
- ginger garlic paste – 1/4 to 1/2 tsp
- ghee – 1 tsp optional ( I have not added here) (Check notes)
- water – little
- chilli powder – little for sprinkling
- salt – little for sprinkling
- chat masala – little for sprinkling
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To make the masala peanut, we need to prepare the spice mix first. For that, in a bowl add the gram flour / besan, rice flour.
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Add the corn flour, kashmiri chilli powder. Kashmiri chilli powder is used to give nice colour to the peanuts. if not you can use a pinch of red food color. But in order to avoid the food coloring, I have used the kashmiri chilli powder. If you dont have the kashmiri chilli powder, you can use the normal chilli powder, but reduce the amount to half its quantity.
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Then add the turmeric and the required amount of salt
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Add the garam masala or the tikka masala. Adding tikka masala gives a light tangy taste to the peanuts. If you dont have, you can add the garam masala. But this step is purely optional.
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Include little asafoetida and cumin seeds.
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Also add the ginger garlic paste
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Mix all the spices nicely.
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Now add the peanuts and mix it nicely adding water little by little. The flour should be well coated with the gram flour mixture. Do not add more water which will spoil the crispiness of the mixture.
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If you want you can add 1 tsp of ghee, which helps to retain the crispiness to the peanuts and gives very nice flavor.
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In order to deep fry the peanuts, add enough oil and heat it.
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Add some crushed garlic, and fry till it turns light brown colour. once it turns light brown, filter oil and remove it. though this step is optional, it gives nice flavor to the peanuts. so i have added the garlic.
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Now turn the flame to low and drop the peanuts one by one slowly. Fry them for 1 min in low flame and then increase the flame to medium. (When the oil is very hot and when you are dropping the coated peanuts, oil might splash sometimes and inorder to avoid them, we do like this).
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Fry the peanuts until it turns crispy and turns to nice red color. Filter the oil and remove them.
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Repeat the process for the remaining peanuts.
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Once all the peanuts are fried, add the curry leaves and fry in the same oil. remove from oil and add to the masala peanuts.
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You can store or serve the peanut now. but I want my peanuts to be more spicy. So for that, I have added little salt and chilli powder and gave a quick stir.
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If you like to add chat masala, you can add at this stage.
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Store the masala peanuts | masala verkadalai in a air tight container or serve them with the masala chat. Actually you can store them for more than 5 to 6 days.
Recipe Video
check the below notes
Ingredients used to prepare the recipe
Main ingredients
- Peanut – 1 cup
- Oil for frying
- crushed garlic – 3 to 4
- curry leaves – little
For spice mix
- Gram flour – 1/4 to 1/2 cup
- Rice flour – 1.5 tbsp (headed)
- Corn flour – 1/2 to 1 tsp
- Kashmiri chilli powder – 1 tbsp (gives nice color)
- turmeric – 1/4 tsp
- salt – as needed
- garam masala / tikka masala – 1/2 tsp (optional)
- asafoetida – little
- cumin seeds – 1/4 tsp
- ginger garlic paste – 1/4 to 1/2 tsp
- ghee – 1 tsp (optional) ( I have not added here) (Check notes)
- water – little
For final touch
- chilli powder – little for sprinkling
- salt – little for sprinkling
- chat masala – little for sprinkling
Step by step instructions to make the masala peanut recipe
Lets see the step by step instructions of the recipe with pictures.
Prepare the spice mix
To make the masala peanut, we need to prepare the spice mix first. For that, in a bowl add the gram flour / besan, rice flour.
Add the corn flour, kashmiri chilli powder. Kashmiri chilli powder is used to give nice colour to the peanuts. if not you can use a pinch of red food color. But in order to avoid the food coloring, I have used the kashmiri chilli powder. If you dont have the kashmiri chilli powder, you can use the normal chilli powder, but reduce the amount to half its quantity.
Then add the turmeric and the required amount of salt and Add the garam masala or the tikka masala. Adding tikka masala gives a light tangy taste to the peanuts. If you dont have, you can add the garam masala. But this step is purely optional.
Include little asafoetida and cumin seeds.
Also add the ginger garlic paste. Mix all the spices nicely.
Now add the peanuts and mix well.
To this add sprinkle water little by little and mix well. The flour should be well coated with the gram flour mixture. Do not add more water which will spoil the crispiness of the mixture.
If you want you can add 1 tsp of ghee, which helps to retain the crispiness to the peanuts and gives very nice flavor. Here I forgot to add the ghee. Keep the mixture aside and lets start heating the oil.
Deep frying
In order to deep fry the peanuts, add enough oil and heat it.
Add some crushed garlic, and fry till it turns light brown colour.
once it turns light brown, filter oil and remove it. though this step is optional, it gives nice flavor to the peanuts. so i have added the garlic.
Now turn the flame to low and drop the peanuts one by one slowly.
Fry them for 1 min in low flame and then increase the flame to medium. (When the oil is very hot and when you are dropping the coated peanuts, oil might splash sometimes and inorder to avoid them, we do like this).
Fry the peanuts until it turns crispy and turns to nice red color.
Filter the oil and remove them.
Repeat the process for the remaining peanuts.
Once all the peanuts are fried, add the curry leaves and fry in the same oil. remove from oil and add to the masala peanuts.
Final touch
You can store or serve the peanut now. but I want my peanuts to be more spicy. So for that, I have added little salt and chilli powder and gave a quick stir.
If you like to add chat masala, you can add at this stage.
Store the masala peanuts | masala verkadalai in a air tight container or serve them with the masala chat. Actually you can store them for more than 5 to 6 days.
Notes
- Adding the extra salt, chilli powder and chat masala are purely optional.
- Also adding tikka masala gives a light tangy taste to the masala peanuts.
- Adding ghee retains the crispiness of the peanuts for a longer time.
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