Masala peanuts is a famous tea time snack of Karnataka popularly known as Kharada Kadle Beejaa/Khara Kadle prepared using peanuts, gram flour, red chilly powder, turmeric, cumin powder, asafoetida, and salt, coated with and deep-fried until crisp. A crispy, healthy, and an easy to make recipe with simple ingredients that can be made in small batches quickly as a teatime snack.
Raw Peanuts – 2 cups /500 gms
Gram flour – 1 or 1 1/2cup
Rice flour – 2 tbs
Corn flour – 1 1/2 tbs
Cooking soda – 1 pinch (optional)
Chilly powder – 3 tsp adjust to your taste
Cumin – 1 tsp
Pepper powder – 1/2 tsp
Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Saffron or red food color – 2 pinch (optional)
Salt to taste
Curry leaves – 3 or 4 springs
Oil to deep fry
Take a bowl to add sieved gram flour, 1 tbs of rice flour, cornflour, chilly powder, cumin, asafoetida, saffron color, turmeric, pepper powder, cooking soda (optional), and salt to taste, mix all the ingredients, then add 2 tbs of hot oil, mix well, the oil helps to coat peanuts with the masala. Then add 2 tbs of water mix well, add 1 or 1/1 1/2 water if required until the peanuts are coated with the gram flour, now add raw peanuts, toss it well
Heat oil in a Kadai, when it is ready to deep fry,
rest for 5 minutes making sure spices are absorbed well. furthermore, add a tsp of rice flour and give a mix. this helps to separate peanuts
Make sure the oil is ready to deep-frying drop a coated peanut into if it comes up then the oil is ready to deep-fry, drop the mixture into the oil carefully one by one, and deep fry in a medium flame until crisp.
stir occasionally and fry on low to medium flame in two or three batches.
Deep fry curry leaves until the curry leaves splutter in oil,
once done remove it with a slotted spoon, drain the oil in it.
Add deep-fried curry leaves to the deep-fried peanuts, mix it gently
Once cooled serve and enjoy Crispy Karada Kadle Beeja/Masala Peanuts with a hot cup of Tea or Coffee. Store or preserve masala peanuts in an airtight container for weeks.
The recipe is extremely simple to prepare yet a few tips and variations for this crisp and easy Kharada Kadle Beeja/Khara Kadle/Masala peanuts. while preparing the spice coating using the flours, add the water in a small quantity so that it becomes a lump and stick to peanuts. we do not want a thin batter here and it has to be a thick paste. secondly, I have added a pinch of cooking soda to the spice coating which is not a mandatory option. and if you do not wish to add it can be ignored safely. also deep fry these peanuts in a low flame so that it gets cooked evenly. otherwise, the outer layer may get cooked faster with peanuts still raw at the inside. lastly, store these masala groundnuts in an airtight container for better shelf life and remains fresh for a month.