This page was exported from Shakahari Rasoi! [ ]
Export date: Thu Oct 18 6:57:23 2018 / +0000 GMT

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.


Post date: 2011-09-11 06:09:25
Post date GMT: 2011-09-11 10:09:25
Post modified date: 2011-09-11 07:54:11
Post modified date GMT: 2011-09-11 11:54:11
Powered by [ Universal Post Manager ] plugin. HTML saving format developed by gVectors Team