{"id":1242,"date":"2008-06-16T21:51:27","date_gmt":"2008-06-17T04:51:27","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/06\/16\/party-snacks-masala-peanuts\/"},"modified":"2008-06-23T12:05:59","modified_gmt":"2008-06-23T19:05:59","slug":"party-snacks-masala-peanuts","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/06\/16\/party-snacks-masala-peanuts\/","title":{"rendered":"Party Snacks ~ Masala Peanuts"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/peanuts\/masalapeanuts.jpg\" alt=\"Masala Peanuts ( Stealing is not nice. Please do not use any images or content from this site without my permission. Thanks.) \" \/><br \/>\n\u00e0\u00b0\u00b5\u00e0\u00b1\u2021\u00e0\u00b0\u00af\u00e0\u00b0\u00bf\u00e0\u00b0\u201a\u00e0\u00b0\u0161\u00e0\u00b0\u00bf\u00e0\u00b0\u00a8 \u00e0\u00b0\u00ae\u00e0\u00b0\u00b8\u00e0\u00b0\u00be\u00e0\u00b0\u00b2\u00e0\u00b0\u00be \u00e0\u00b0\u00b5\u00e0\u00b1\u2021\u00e0\u00b0\u00b0\u00e0\u00b1\u0081\u00e0\u00b0\u00b6\u00e0\u00b0\u00a8\u00e0\u00b0\u2014\u00e0\u00b0\u00aa\u00e0\u00b0\u00aa\u00e0\u00b1\u008d\u00e0\u00b0\u00aa\u00e0\u00b1\u0081<small>(Masala Peanuts, Sing Bhujia)<\/small><\/center><\/p>\n<p>Party food should be fun and something special. Masala peanuts fit the profile. This is a retro recipe resuscitated to celebrate a special occasion. Roasted peanuts are dipped in besan-masala batter and deep-fried. 15 minutes in front of the stove or a trip to favorite Indian snack shop, whatever method one prefers, the unique spice and sour glazed peanuts are worth the effort. <\/p>\n<p><strong>Masala Peanuts:<\/strong><\/p>\n<p>Roast: Heat a cast-iron skillet. Add shelled peanuts. On medium heat, roast the nuts until lightly colored with a distinct aroma. Remove immediately, and take them in a wide plate. Wait until they are cool. Rub and remove the skins.<\/p>\n<p>Batter: In a bowl, take gram flour and rice flour in 4:1 quantity. Add amchur, cumin powder, red chilli powder and salt to taste. Also a pinch of baking soda. Whisk and prepare batter in medium thick consistency by adding water as necessary to the flour such that the batter puts a coat on peanuts that is not too thin it drips or too thick like facemask.  Add the peanuts to the batter.<\/p>\n<p>Prepare: Heat oil in a heavy pan for deep-frying. When oil starts smoking, lower the heat. Wait for few seconds and then drop the batter-coated peanuts. Fry until golden, drain and place them on a paper-covered plate. Once they are cool, store them in a clean container. Stays fresh for two weeks to a month.<\/p>\n<p><small>Note:<br \/>\nAmchur is optional. Adds a nice tangy touch. <\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00e0\u00b0\u00b5\u00e0\u00b1\u2021\u00e0\u00b0\u00af\u00e0\u00b0\u00bf\u00e0\u00b0\u201a\u00e0\u00b0\u0161\u00e0\u00b0\u00bf\u00e0\u00b0\u00a8 \u00e0\u00b0\u00ae\u00e0\u00b0\u00b8\u00e0\u00b0\u00be\u00e0\u00b0\u00b2\u00e0\u00b0\u00be \u00e0\u00b0\u00b5\u00e0\u00b1\u2021\u00e0\u00b0\u00b0\u00e0\u00b1\u0081\u00e0\u00b0\u00b6\u00e0\u00b0\u00a8\u00e0\u00b0\u2014\u00e0\u00b0\u00aa\u00e0\u00b0\u00aa\u00e0\u00b1\u008d\u00e0\u00b0\u00aa\u00e0\u00b1\u0081(Masala Peanuts, Sing Bhujia) Party food should be fun and something special. Masala peanuts fit the profile. This is a retro recipe resuscitated to celebrate a special occasion. Roasted peanuts are dipped in besan-masala batter and deep-fried. 15 minutes in front of the stove or a trip to favorite Indian snack shop, whatever [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,10],"tags":[],"class_list":["post-1242","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-peanuts"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1242"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1242\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}