About Masala Peanuts
Peanuts/groundnuts are a favorite time pass for many of us. It is relished in several different forms – tender ones are just steamed in cooker with a little salt in it. Also they are roasted with the skin giving a very different taste. They are deep fried in oil – with different kinds of Masala (like Haldiram’s) and when not eaten by themselves, they are an essential embellishment to mixtures, Puliyogare, coconut rice, Lemon rice etc.
Masala peanuts is the delicacy of Bangalore. It is also called by the name Congress. In my young days in Bangalore this was available for meagre 5 paisa in bakeries in a small paper pouch. Later it became so popular that it was prepared in bulk by some reknowed bakeries and was distributed widely to smaller shops. I borrowed this recipe from one of my friends in Sirsi long ago. I often prepare it and serve it as snacks for tea and also for parties. Its an easy recipe and we all love it.
What you need to have
Dry peanuts – 500 grams
Curry leaves powder – 50 grams
Chillie powder – 2 teaspoons
Turmeric powder – 3 teaspoons
Pepper powder – 1 teaspoon
Asafoetida powder 1 teaspoon
Salt as per taste
Oil – 300 ml (for deep frying)
What you do with what you have:
1. Warm up peanuts in wide bottomed bowl on the gas on medium flame, so that neither the skin colour of the peanut changes nor the nuts are roasted as shown in the image below.
Warmed up Peanuts
2. Peal the warmed peanuts and keep it aside.
3. In a broad based vessel pour cooking oil and put it on medium flame. When the oil is heated fry the pealed peanuts till done .(Fry it in two or three lots and not all once.)
4. Separate curry leaves (Kari Patha) from the strings and roast it in a bowl on medium flame in such a way that, it turns crispy but doesn’t change the colour.(Make sure that it should not even turn black.)
5. On cooling powder roasted curry eaves and keep it aside. (Just rub it with your hand to powder them)
6. Powder pepper in the dry mixer.
7. Transfer fried peanuts to a seperate bowl and add curry leaves powder, salt, chillie powder, pepper powder, turmeric powder, asafoetida powder to it and stir continuously on low flame for around 2-3 minutes
Masala Peanuts is ready now. Store it in air tight containers.
Ready Masala Peanuts
Note: While warming up Peanuts make sure that it is not fried and doesnot change its colour or even roast , since when fried in oil , there are chance that, it may get over done and taste bitter. proportion of chillie powder and pepper powder etc ., can be adjusted as per taste. It remains afresh for atleast 15-20 days if fried in fresh cooking oil. Please donot deep fry in coconut oil as it gets spoilt soon.
How long it takes : 45 minutes