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Spicy Peanuts (Masala Moongphali)

Whether you call it moongphali, shengdana, or groundnut or peanut, spicy peanuts are a class in itself. Here is how to cook them for yourself.


Raw peanuts – 1 cup
Besan (gram flour) – 3-4 tbsp
Sooji (semolina) -1 tbsp
Turmeric (Haldi) – 1/4 tsp
Red chili powder as per taste
Garam masala – 2-3 pinches
Khatai (Mango powder) – 1/2 tsp
Chaat masala as per taste
Salt as per taste
Oil for frying



  • Combine all the ingredients (except chaat masala) in a bowl.
  • Sprinkle little water to make a uniform coating over peanuts.
  • Drop them in hot oil and fry at low flame till golden color. Separate them while frying, if they stick to each other.
  • Drain them over paper towel to absorb extra oil. Let it cool at room temperature.
  • Sprinkle chaat masala and store them in an air tight container.




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