Masala kappalandi / masala peanuts

Movies or walk in the park or a temple visit is incomplete without buying some peanuts from the kappalandi karan. Those small cone shaped paper having hot hot peanuts which were fried in sand for uniform heating might contain some stones. But the taste was / is delicious. 

Masala peanuts was always bought by dad from the local bakery. I remember seeing it in those huge glass jars and if you were lucky the person weighing it might just get generous and present you with a handful!

Here is my version on those crunchy spicy delight.

Raw Peanuts - 1 cup

Kadala mav / besan / chana dal powder - 2 tbsp

Salt - 1 tsp

Chilli powder - 1 1/2 tsp

Asafoetida - 1/2 tsp

Turmeric powder - 1/2 tsp

Oil for deep frying

Curry leaf - 2 sprigs

Mix together the powders - besan, salt, turmeric, asafoetida, chilli powder.

Take the peanuts in a deep vessel and tip the mixed powder over it.

Take water in a cup. Also take a spoon.

Carefully pour water by spoonfuls to just wet the mixture. The dough must be very thick while coating the peanuts.

Keep aside for 10 minutes.

Heat oil in a kadai.

While frying the peanuts, reduce flame and try to sprinkle individual nuts into the oil, ie, avoid cluster.

Keep mixing often and take off flame when golden.

When last batch is done, add the curry leaf to the hot oil and turn off flame. Remove using slotted spoon after 5 minutes. Mix with the masala peanuts.

When the peanuts cool down, store in airtight containers.