Masala moongphali 1½ cups peanuts (raw with skin) ¾ cup gram flour (besan) Salt to taste ¼ tsp turmeric powder 1½ tsp chaat masala 2 tsp red chilli powder A pinch of baking powder ½ tsp cumin powder 1 tsp garam masala powder Oil for frying + 2 tbsps Place peanuts in a big bowl. Add besan, salt, turmeric powder, half a teaspoon of chaat masala, one teaspoon of red chilli powder, baking powder, cumin powder and garam masala powder and mix. Sprinkle a little water so as to coat peanuts with the masala properly. Add two tablespoons of oil and mix again. Heat sufficient oil in a kadai. When moderately hot, fry a few peanuts at a time till golden brown and crisp. Drain and remove onto an absorbent paper. Sprinkle remaining chaat masala and red chilli powder. Mix well. Cool and serve or store in an airtight container. A little more gram flour can be added to the batter if peanuts do not separate easily.
