Masala Peanut Fry | Masala Kappalandi Fry
Slow-roasted in coconut oil with a generous hand of spices, this tapioca fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 1 cup Peanuts
- 2 tbsp Gramflour Kadala mavu
- 1 tbsp Rice powder
- 1/2 tbsp Chilly powder
- 1/4 tsp Garlic paste
- 1 pinch Asafoetida (Kayam)
- Curry leaves torn into small pieces
- 1/2 tsp Salt
- Oil — for deep frying
Preparation
Step 1
Place peanuts in a microwave safe flat dish & microwave on high power for 1 minute.
Step 2
Open the microwave oven and mix the peanuts well and return to microwave on high for another 1/2 a minute.
Step 3
Remove the peanuts from the microwave and set aside for cooling.
Step 4
Meanwhile, take a bowl and put gramflour, rice flour, chilly powder, asafoetida, salt & garlic paste and Stir everything together thoroughly. Don`t add water.
Step 5
Get the cooled peanuts. Sprinkle a few drops of water on them and mix with hand so the water coats the peanuts.
Step 6
To this moist peanuts, add half of the gram flour mix, and Stir everything together thoroughly. Sprinkle a little more water and add the rest of the flour little by little.
Step 7
All the peanuts should be coated well with moist flour mix. Don't add lot of water. Otherwise the peanuts will stick together when frying.
Step 8
Get a heavy bottomed pan and heat oil for fry in hot oiling.
Step 9
When the oil is hot, reduce the flame and drop the peanuts in along with the torn curry leaves. fry in hot oil until golden brown stirring continuously. Drain on tissue paper. Evening snack is ready.the Masala Kappalandi fry with a cup of hot tea!
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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