logo
Food Advertising by

Blogging Marathon# 30: Week 4/ Day 2

Theme: Tea Kadai Menu

Dish: Baked Masala Peanuts/ Ver Kadalai

Day 2 of BM# 30 under the the theme ‘Tea Kadai’ menu , I made Baked masala peanuts from Valli’s list. I wanted to make either ellu urundai (sesame balls) or por urundai (murmure balls), but after making 2 desserts for last week’s theme, I wanted to something savory. But I wasn’t sure what Ver Kadalai or Pattani Kadalai meant. ‘Google’ only returned kurma or curry recipes and I bothered Sandhya to get some clarification.

Sandhya was very extremely helpful and she emailed me back saying that they are actually roasted peas and peanuts. So I went ahead and baked some masala peanuts. I remember seeing them on Jugalbandi’s site quite sometime back and followed their recipe to make mine. Our own Valli also made these a while back 🙂

These are probably the easiest snack to make, takes about 5 minutes of hands on time and the baked peanuts are crispy, crunchy and yummy. Since there is no added fat in the recipe, these roasted peanuts are almost guilt free. I can’t stop myself from snacking on these throughout the day. I used raw peanuts with skin and my husband commented that the inside of the peanuts were a little soft, so may be next time I will roast the peanuts a little bit before baking them. They are very very addictive, no matter how they are made. They make for great accompaniment with a cup of coffee.

Print Recipe
Baked Masala Peanuts Yum
Baked Masala Peanuts
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
cup
Ingredients
  • cups Peanuts
  • cups Besan (Chickpea powder)
  • 2 tbsp Rice Flour - (I used brown rice powder)
  • 1 tsp chili powder Red - (or to taste)
  • 1 tsp Ajwain
  • 1 tsp Kasuri Methi - , crushed
  • to taste Salt
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
cup
Ingredients
  • cups Peanuts
  • cups Besan (Chickpea powder)
  • 2 tbsp Rice Flour - (I used brown rice powder)
  • 1 tsp chili powder Red - (or to taste)
  • 1 tsp Ajwain
  • 1 tsp Kasuri Methi - , crushed
  • to taste Salt
Baked Masala Peanuts
Instructions
  1. Preheat the oven to 400°F.
  2. Combine besan, rice flour, red chili powder, ajwain, kasuri methi and salt in a bowl. Divide the mixture into half.
  3. Add ½cup of water to half of the besan mixture and whisk to make sure that there are no lumps. Add this to the peanuts and mix well.
  4. Now add the remaining dry besan mixture to the peanuts and mix well. I found using my hands worked well here. There will be some dry besan still on the peanuts which is OK, but if there is a lot of dry mixture, then barely wet your hand and mix the peanuts to wet them.
  5. Spread the peanuts on the baking sheet. I used my fingers to break up the clusters almost like dropping onion pakodis in oil. Bake for 15 minutes, then stir them around and bake for 10 more minutes, so for a total of 25 minutes. Remove from the baking sheet and store in an airtight container. Start MUNCHING!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 30.

Share this Recipe

10 thoughts on “Baked Masala Peanuts”

  1. Looks delicious Pavani! I love your idea of adding kasuri methi to the recipe. That should add an extra layer of flavor. Did you make the brown rice flour at home? Did you just grind the brown rice and sieved it or did you wet the rice and then dried it before grinding? I made this once and it turned out very bad. The end product had a very bitter taste to it. I will try your recipe one more time 🙂

  2. These are super super tempting Pavani…aw…wish could munch on these with a nice chilled drink…:)).. Not a tea person , so:))

  3. lovely pavani, both the recipe and the picture, you simply bring alive each and every dish with your photography

Leave a Reply

Your email address will not be published. Required fields are marked *