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Masala Peanuts | Masala Moongphali Recipe – Khanapoor

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Ingredients

Adjust Servings:
300 grams Raw peanuts (Kachhi Moongphali)
2 tbsp Hot red chilli powder (Teekhi lal mirch)
2 tbsp Kashmiri red chilli powder (Kashmiri lal mirch)
10 tbsp Bengal gram flour (Besan)
3 tsp Hing (asafoetida) powder
As required Water (Paani)
500 ml Cooking oil (Tel)

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Masala Peanuts | Masala Moongphali Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

A delicious crispy, crunchy, deep fried snack made from peanuts.

  • Serves 6
  • Medium

Ingredients

Directions

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Masala Peanuts is a cripsy, crunchy, deep fried snack which can be prepared in a jiffy.

Masala Peanuts is a vegan and gluten free snack which is loved by people of all age groups.

This is one of my most favourite snacks of all times. Normally, our tastes and preferences in food change over time but not this dish in my case. Whenever my maternal grandmother would ask me what is it that I would like to eat, I would give her a long list but the number one dish would always be Masala Peanuts. Even though I am a health freak now, Masala Peanuts is definitely my cheat snack. So, here’s a step by step way of preparing this delicious snack.

First, let us take a look at the ingredients.

Raw peanuts (Kachhi moongphali).

Kacche moongphali - Masala Peanuts recipe - Khanapoor

Hot red chilli (teekhi lal mirch) powder and Kashmiri red chilli (lal mirch) powder.

lal mirch powder - Masala Peanuts recipe - Khanapoor

Bengal gram flour (besan).

besan - Masala Peanuts recipe - Khanapoor

Hing (asafoetida) powder.

asafoetida powder - Masala Peanuts recipe - Khanapoor

Add little water (paani) to the hing (asafoetida) powder.

asafoetida water - Masala Peanuts recipe - Khanapoor

Salt (namak).

namak - Masala Peanuts recipe - Khanapoor

Cooking oil (tel).

tel - Masala Peanuts recipe - Khanapoor

Now, let us see how to prepare Masala Peanuts.

Put raw peanuts (kachhi moongphali) in a bowl.

kachhi moongphali ko ek bowl mein daliye - Masala Peanuts recipe - Khanapoor

Add red chilli (lal mirch) powders.

lal mirch powder daliye - Masala Peanuts recipe - Khanapoor

Then, add salt (namak).

namak daliye - Masala Peanuts recipe - Khanapoor

Add hing (asafoetida) water.

hing ka paani daliye - Masala Peanuts recipe - Khanapoor

Mix everything.

sab acche se milaiye - Masala Peanuts recipe - Khanapoor

Add Bengal gram flour (besan).

besan daliye - Masala Peanuts recipe - Khanapoor

Mix properly.

sab kuch acche se milaiye - Masala Peanuts recipe - Khanapoor

Add little water (paani) and mix everything again, so that the bengal gram flour (besan) sticks to the peanuts (moongphali).

paani daliye - Masala Peanuts recipe - Khanapoor

Heat cooking oil (tel) in a kadhai (wok).

tel ko garam kijiye - Masala Peanuts recipe - Khanapoor

Add the peanuts (moongphali) to the cooking oil (tel) and keep the flame between medium and low otherwise the peanuts (moongphali) will burn.

tel mein moogphali taliye - Masala Peanuts recipe - Khanapoor

Keep flipping the peanuts (moongphali) at regular intervals. It takes around 2 minutes to 2 1/2 minutes for the peanuts (moongphali) to cook completely. Once you remove the peanuts (moongphali) the colour of the peanuts (moongphali) will darken as they cool down.

Masala Peanuts Recipe - Khanapoor

Relish these Masala Peanuts with your near and dear ones.

Please do try this recipe and let us know your thoughts. I am also sharing other recipes from this blog. Do try these as well and let us know your thoughts!!!

Banana Chips Recipe, Alsando Recipe, Spicy Tukdi Recipe, Biscuit Tukdi Recipe, Oats Poha Chivda Recipe, Biscuit Roti Recipe, Pepper Makhanas Recipe, Chilli Makhanas Recipe, Masala Buns Recipe, Mangalore Buns Recipe, Baby Corn Fry Recipe, Jackfruit Seeds Recipe, Non – Fried Kothimbir Vadi Recipe, Breadfruit Pakoda Recipe, Jackfruit Pakoda Recipe, Goli Baje Recipe.

 

 

 

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Steps

1
Done

Step 1

Take 300 grams of raw peanuts (kachhi moongphali), add 2 tbsp hot red chilli powder (teekhi lal mirch) and 2 tbsp Kashmiri red chilli (lal mirch) powder, add salt (namak) as per taste, add 3 tbsp hing (asafoetida) powder mixed with little water (paani) and 10 tbsp Bengal gram flour (besan). Add little water (paani) and mix everything properly so that the Bengal gram flour (besan) sticks to the peanuts (moongphali) properly.

2
Done

Step 2

Heat 500 ml cooking oil (tel) in a kadhai (wok), add the peanuts (moongphali) and let the flame of the gas be between medium and low, otherwise the peanuts (moongphali) will burn. It will take around 2 minutes to 2 1/2 minutes for the peanuts (moongphali) to cook. Once you remove the peanuts (moongphali), the colour of the peanuts (moongphali) will darken as they cool down.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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