FRIED MASALA PEANUTS
The PERFECT snack. Crunchy, spicy, savory - you ask for nothing while eating these Masala Peanuts (except maybe a cold beer). Keeps fresh in an air-tight container for up to one week.
Total Time: 30 minutes
RECIPE
Heat oil in a deep saucepan to 350 degrees F. Test the oil by dropping in one peanut. It should immediately start to bubble.
Drop in 1/2 cup of peanuts into the hot oil. Stir occasionally. Once the bubbles start to subside (after 2-3 minutes), remove the peanuts and drain on a towel-lined plate.
Repeat until all the peanuts are fried.
4. Drop the curry leaves into the oil. Immediately remove once the bubbles subside (this will happen very fast) and add to the peanuts. The oil will splatter as the curry leaves split so either step back or cover the hot oil with a plate as they fry.
5. Add 1 tbsp chilli powder, 1/2 tsp salt, and 1/2 tsp turmeric to the peanut mixture. Toss well and adjust for spice and salt.
Notes:
The heat level is entirely up to you! Add or reduce the chilli powder to your preference.
Masala Fried Peanuts
Ingredients
- 2 cups fresh peanuts, shelled
- 1 tbsp red chilli powder/cayenne pepper
- 1/2 tsp turmeric
- salt to taste (begin with 1/2 tsp)
- Neutral oil for deep frying
Instructions
- Heat oil in a deep saucepan to 350 degrees F. Test the oil by dropping in one peanut. It should immediately start to bubble.
- Drop in 1/2 cup of peanuts into the hot oil. Stir occasionally. Once the bubbles start to subside (after 2-3 minutes), remove the peanuts and drain on a towel-lined plate.
- Repeat until all the peanuts are fried.
- Drop the curry leaves into the oil. Immediately remove once the bubbles subside (this will happen very fast) and add to the peanuts. The oil will splatter as the curry leaves split so either step back or cover the hot oil with a plate as they fry.
- Add 1 tbsp chilli powder, 1/2 tsp salt, and 1/2 tsp turmeric to the peanut mixture. Toss well and adjust for spice and salt.