Masala peanuts/ masala kappalandi

Ingredients

• Gram Flour/ Besan/ kadala mavu- 3/4 cup
• Rice Flour- 2 teaspoons heaped
• Garlic- 2 grated
• Chilly pwd- 1 teaspoons(heaped) Can use less if u want less spicy
• Fennel pwd/Perumjeerakom pwd- 3/4 teaspoon
• Assafortida pwd/ Kayam- 1/2 teaspoon
• Salt- 3/4 teaspoons
• Water- 1-1/4 cup
• Raw Peanuts- 1-3/4 cup
• Curry leaves- 3 spring
• Oil- 1cup++ for frying

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Preparation

• Mix in all the ingredients except peanuts,oil and curry leaves.
• The batter must be thinner compared to the bajji batter. Check for the salt and the spices and adjust to your taste.
• Heat oil in a kadai. When its hot mix in the peanuts in the batter. Using a fork or your hands scoop up some peanuts from the batter and sprinkle into the hot oil. Depending on the oil level add in more peanuts. Using a fork,mix in the peanuts very fast so that they are separated.
• Otherwise they will all stick together. Once they are separated, you can add in some Curry leaves. Always keep the flame in medium position. Using a slotted spoon, stir in the peanuts. This is to prevent from burning. After around 4-5 minutes of stirring, the peanuts will be cooked.
  
• Using the slotted spoon, take the peanuts and transfer it to bowl layered with tissue paper. This helps to adsorb the oil very much.
• Do the same procedure for the next batch. Do not forget to change the tissue paper as the first tissue will be soaked in oil.
• The first batch of fried peanuts must be removed to another bowl before putting in the second batch. Do the same procedure for next 4-5 batches. After its fully cooled down, transfer it to an airtight container or jar. Nibble when ever you enter your kitchen.

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