Fried Peanut Crunchies Recipe - Cooking Index
Fried Peanut Crunchies Recipe - Cooking Index
| 1 cup | 237ml | Shelled dry peanuts |
| 3/4 cup | 46g / 1.6oz | Gramflour |
| 2 tablespoons | 30ml | Rice flour |
| 1 1/2 teaspoons | 7.5ml | Red chilli powder |
| 1/4 teaspoon | 1.3ml | Cumin seeds crushed coarsely |
| 1 tablespoon | 15ml | Hot oil |
| 1 | Citric acid powder | |
| Salt to taste | ||
| 1/4 cup | 59ml | Water - (approx.) |
| Oil to deep fry |
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.
Source:
Foods of the World: The Cooking of India - Time-Life Book
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