Perfect tea time snack! Peanuts coated in spicy marination with garlic and deep fried.
My dad used to buy me spicy peanuts from Indian snack stores like ananda bhavan, saravana bhavan or other snack shops when I was a kid. Actually not only when I was a kid, still when I go to India, he gets me this. He likes all kind of nuts like peanuts, cashews, pistachios. I don’t like them raw. I just have them because its healthy. 😉 However if you fry with some spices like this, I am always ready to finish it.
I went to visit my sister last month. I wanted to make some snacks and sweets to her before going. So, made some ribbon pakoda, coconut barfi and this. 🙂 I feel good when I make something special for someone I like 🙂
Evening when you need some tea or coffee, of course it would be great with some cookies, a slice of cake or some spicy snacks. This is perfect for that!
My other favourite snack recipes: Almond butter murukku, Spicy curry leaves seedai, Mushroom cutlet, Onion chilli bajji pakoda.
Some use red colouring. However, I find it not healthy. So, I did not use. You can use it if you want bright colours.
- Peanuts – 3 cups ( Raw)
- Rice Flour – 5 tbsp
- Gram Flour – ¾ cup
- Kashmiri red Chilli Powder – 1.5 tbspn (For spice and color)
- Amchur/ Mango powder - 1 tsp
- Baking Soda – ¾ tsp
- Garlic (with skin) – 10 cloves
- Fennel Seeds / Sombu – 1 tsp
- Asafoetida / Hing – ½ tsp
- Salt to taste
- Oil to deep fry
- Roast the peanuts in medium flame for 5 mins. If you are using roasted peanuts, you don't have to do this step.
- In a mixing bowl, add everything except peanuts. Mix well. Add the roasted peanuts and combine it well.
- Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
- Heat kadai with enough oil to fry.
- Take some dough in your hands and slowly drop the dough in small batches.
- Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
- Store it in an airtight container and can have it for 7-10 days.
