Ingredients:
1 cup Peanuts / Shenga
2 tsp Rice flour
1.5 tsp Corn flour
3 tsp Bengal Gram flour
Big pinch of Asafoetida powder
1 - 2 strands of Curry leaves
1 - 1.5 tsp Red Chilly powder
1/2 tsp Sesame seeds
Salt to taste
Pinch of Baking Soda
Oil
Recipe:
Microwave the peanuts for around 2 mins and keep them aside for about 10 mins. Remove the outer skin and keep them aside.
Put bengal gram flour, rice flour, corn flour, crushed curry leaves, asafoetida powder, chilly powder, baking soda, sesame seeds, salt in a bowl and mix them well.
Add peanuts, little amount of water and mix them well.
Keep oil in a heavy bottomed vessel and heat. Scatter the prepared peanut batter over the hot oil and deep fry until they turn golden in colour.
Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.
1 cup Peanuts / Shenga
2 tsp Rice flour
1.5 tsp Corn flour
3 tsp Bengal Gram flour
Big pinch of Asafoetida powder
1 - 2 strands of Curry leaves
1 - 1.5 tsp Red Chilly powder
1/2 tsp Sesame seeds
Salt to taste
Pinch of Baking Soda
Oil
Recipe:
Microwave the peanuts for around 2 mins and keep them aside for about 10 mins. Remove the outer skin and keep them aside.
Put bengal gram flour, rice flour, corn flour, crushed curry leaves, asafoetida powder, chilly powder, baking soda, sesame seeds, salt in a bowl and mix them well.
Add peanuts, little amount of water and mix them well.
Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.
