Fried peanut crunchies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shelled dry peanuts |
| ¾ | cup | Gramflour |
| 2 | tablespoons | Rice flour |
| 1½ | teaspoon | Red chilli powder |
| ¼ | teaspoon | Cumin seeds crushed coarsely |
| 1 | tablespoon | Hot oil |
| 1 | pinch | Citric acid powder |
| Salt to taste | ||
| ¼ | cup | Water; (approx.) |
| Oil to deep fry | ||
Directions
Mix all ingredients well, except peanuts.
Add peanuts, coat them evenly with mixture.
Heat oil in a frying pan.
Take a lumpful, drop coated nuts individually in hot oil.
Drop enough to use all oil.
Fry on medium heat, till light golden.
Drain, place on absorbent paper to soak excess oil.
Separate any nuts stuck together.
When cool, store in airtight jars.
Serve with drinks, cocktails or as anytime snacks.
Note: Add water a little at a time, since the coating paste should be quite thick. Alter the quantity as required.
Making time: 30 minutes
Makes: 2 cups approx.
Shelflife: 2-3 weeks.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.