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Snacks

Masala Peanut | Masala Kadalai

This egg, known as Masala Kadalai in South India, is a popular snack that offers a perfect combination of crunch and spice.

Ingredientsfor 6 servings

1 cup Peanuts
1 nos Egg
1 tbsp Rice flour
3 tbsp Besan flour Kadalamavu
1 tsp Kashmiri chilly powder
1 tbsp Ginger garlic paste
1/4 tsp Garam masala
Salt, to taste
Curry leaves, a few
Water, to taste
Oil as needed to fry

Preparation

Step 1
Dry roast the peanut for 4-5 minutes in low to medium flame.
Step 2
Stir in all the ingredients except oil and curry leaves into the peanuts: beaten egg, rice flour, besan flour, kashmiri chilly powder, ginger garlic paste, garam masala and required salt.
Step 3
Start mixing it slowly.
Step 4
Next, add water little by little to form a sticky mixture. Be very careful in this step. It will look sticking to each other, its okay.
Step 5
Heat a kadai with enough oil to fry in hot oil - sprinkle and add the peanut mixture in small batches. While adding itself separate and add. Cook in medium high flame for a minute then turn over. While turning, if it looks sticking separate it. Flip over and cook until crisp and golden brown. Repeat to finish. Switch off and fry curry leaves at the end.
Step 6
Garnish masala peanuts with fried curry leaves.

Tip

The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.

Masala KadalaiMasala Peanut

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Snacks

Masala Peanut | Masala Kadalai

This egg, known as Masala Kadalai in South India, is a popular snack that offers a perfect combination of crunch and spice.

Ingredientsfor 6 servings

1 cup Peanuts
1 nos Egg
1 tbsp Rice flour
3 tbsp Besan flour Kadalamavu
1 tsp Kashmiri chilly powder
1 tbsp Ginger garlic paste
1/4 tsp Garam masala
Salt, to taste
Curry leaves, a few
Water, to taste
Oil as needed to fry

Preparation

Step 1
Dry roast the peanut for 4-5 minutes in low to medium flame.
Step 2
Stir in all the ingredients except oil and curry leaves into the peanuts: beaten egg, rice flour, besan flour, kashmiri chilly powder, ginger garlic paste, garam masala and required salt.
Step 3
Start mixing it slowly.
Step 4
Next, add water little by little to form a sticky mixture. Be very careful in this step. It will look sticking to each other, its okay.
Step 5
Heat a kadai with enough oil to fry in hot oil - sprinkle and add the peanut mixture in small batches. While adding itself separate and add. Cook in medium high flame for a minute then turn over. While turning, if it looks sticking separate it. Flip over and cook until crisp and golden brown. Repeat to finish. Switch off and fry curry leaves at the end.
Step 6
Garnish masala peanuts with fried curry leaves.