Masala Peanuts

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of besan (gram flour), 1 tablespoon of rice flour, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of amchur (dry mango powder), 1/4 teaspoon of garam masala, and 1/2 teaspoon of salt. Stir these dry ingredients together until they are well mixed.
2. 2Gradually add water, 1 tablespoon at a time, to the dry mixture in the bowl, stirring continuously, until a thick, smooth paste forms. Ensure there are no dry lumps.
3. 3Add the 2 cups of raw peanuts to the paste in the bowl. Use a spoon or your hands to mix thoroughly, ensuring every peanut is evenly coated with the spicy paste.
4. 4Place a 25.4 cm skillet on your stovetop and set the heat to medium-low (approximately 121.1-135°C / 120-135°C). Add the 1 tablespoon of oil to the skillet and heat for 1 minute, or until it shimmers slightly. Do not let the oil smoke.
5. 5Carefully add all the coated peanuts to the hot oil in the 25.4 cm skillet. Roast the peanuts over medium-low heat (approximately 121.1-135°C / 120-135°C), stirring them frequently, for 15 to 20 minutes. The peanuts are done when they turn a consistent golden brown color, feel dry to the touch, and produce a satisfying crunch when tapped with a spoon.
6. 6Immediately remove the golden brown and crunchy peanuts from the skillet. Spread them out in a single layer on a plate lined with paper towels to absorb any excess oil.
7. 7Allow the masala peanuts to cool completely on the paper towels for at least 15 minutes. This cooling step is crucial for them to develop their full crunchiness before serving.

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