Skip to main content

Masala Shenga (Peanuts)

masala kadle
Chickpea flour battered fried peanuts/groundnuts with a hint of Indian spices.

Ingredients:
Raw Peanuts/Groundnuts/Kache Shenga - 1 cup
Chickpea Flour/Gram Flour/Besan - 2 tbsp
Rice Flour - 1 tsp
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Chilli Powder/Cayenne Pepper - 1/2 tsp
Chat Masala or Aamchur - 1/2 tsp
Salt
Oil

How to prepare Masala Shenga:
In a mixing bowl or a big plate, add peanuts.  Add chickpea flour, coriander powder, cumin powder, cayenne pepper, chat masala and salt.  Mix all the ingredients well.  Add 1 - 2 tbsp water and mix well with hands so that all the peanuts are coated evenly.  Lastly, add rice flour.  Mix again so that the peanuts are separated and turn little powdery.
masala shenga

 Deep fry these battered peanuts in medium hot oil till the outer batter layer turns crisp.  Let the fried peanuts cool for a few minutes.  Crunchy munchy Masala Peanuts are ready to binge.
Labels:

Comments

  1. Suja ManojJanuary 17, 2012 at 12:40 PM

    Masala peanuts are my favorite,crunchy and spicy snack

    ReplyDelete
  2. hamaarethoughts.comJanuary 17, 2012 at 3:22 PM

    literally ..mouth watering!
    specially in rainy season with masala tea
    good recipe!

    ReplyDelete
  3. Priya SureshJanuary 18, 2012 at 4:25 AM

    Quite addictive and super crispy masala peanuts..

    ReplyDelete
  4. hamaarethoughts.comJanuary 19, 2012 at 3:33 PM

    Uma I have tagged you!
    :)

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more