Peanut Crispies

IMG_1935 - Copy Often, when we are bored or deeply engrossed in a book, sitcom or an exciting cricket match or any other sports event for that matter, we like to munch on something  crispy and often it turns out to be a deep-fried dish! For peanut lovers here is a simple but delightfully healthy crispy that takes very little oil  but tastes equally good. It takes just about 10 minutes to make this dish!

Ingredients

Shelled peanuts 1 cup (can be normal or roasted)

Gram flour 2 tbsp

Rice flour 1 tbsp

Oil 1 tbsp (or  less)

Spices

Red chilli powder 1 tsp

Cumin powder ½ tsp

Coriander powder 1 tsp

Dry mango powder (Amchur) 1 tsp

Turmeric powder ¼ tsp

Salt ½ tsp

Method

  • Take the peanuts in a wide bowl and add water to soak them. Drain off the water in less than a minute so the peanuts remain moist but do not get too soft.
  • Add the spices , gram flour, rice flour, and oil, and mix well with the help of a fork or using your fingers to get a crumb like consistency.
  • Sprinkle very small amounts of water to the mix to get “just enough” binding of the flour and spices to the peanuts.

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  • Grease a glass or ceramic bowl and transfer the mix and spread evenly.
  • Keep the microwave setting at 900 and microwave for 2 minutes initially. Change the setting to 600 and microwave for another 4 minutes to get crisp and yummy peanuts.

IMG_1936 - Copy   Chef’s Note Please DO NOT use the mix-prepared bowl to microwave as the base is coated with flour and is likely to give a burnt base.   For those who do not mind a sweet tinge, add a pinch of sugar to the mix as it adds to crispness. If you like it  spicy you can add ½ tsp chat masala or garam masala along with the spices.

Onion Pakoda

Medium-sized onion  2 (finely chopped)

Besan (Chickpea flour)  2 cups

Rice flour  2/3 cup

Chilli powder 1 tsp

Sodium bicarb 1 pinch

Salt 1 tsp

Turmeric powder 1/4 tsp

Asafotida 1/4 tsp

Oil to fry 1/2 liter + 1 tbsp hot oil

Mix all the dry ingredients and  the spoonful of hot oil in a bowl and add just enough water to make a stiff dough. Heat the oil in a frying pan and when the oil is hot enough drop small pieces of the batter and deep fry till golden in color.

Drain the oil by placing the fried pakoda on a paper towel and serve with tomato sauce or coriander chutney.