Delicious spicy peanuts with thin layer for crust with flour and spices. Goes well with any drink, you can also use as cocktail peanuts. One more Labor Day weekend has come and gone, and we didn’t do anything other than staying at home and doing some usual shopping. Everybody is saying that Labor Day is the official end of summer. Still I feel the summer with slightly less heat than 100 ⁰F anymore. I didn’t cook anything special except some dishes for Krishna jayanthi and this spicy peanuts/masala Kappalandi. Peanuts are called Kappalandi in my hometown.
This is nostalgic dish for me, which my dad used to it buy it from local bakeries. One more dish which I would love to try, is Tool pakoda made with besan, rice flour, onion and garlic with spices again it is fried and we would get it from local bakeries there. However I have studied lots of the recipes which is named Tool Pakoda in Google and don’t think I have found one which is close to what I am looking for. So my search is continuing. I wish I could learn it from the person making to sell it, as he is doing it for a living (and has to get the right taste to get repeat costumers) and not really worried about the food styling or photography and lighting issues.
My food photography is to show the end product as such, hubby always tells me food needs to be looks as real. In this recipe I used blanched peanuts; normally peanut with skin is used. They are coated in a covering made of besan (chickpea flour), rice flour, salt, chili powder and spices. Then it is fired in hot oil until both sides are browned well with slight coating. Here in US I found this Cajun peanut somewhat scanty resemblance to this recipe as it also roasted peanuts encased in a crunchy shell then coated with the spicy Cajun seasoning however not same.
There is a version of fried peanuts where the peanuts is fried and then spices and salt is added. I like this version of coating the peanuts with flours and spices more than the simple version. This spiced fried peanuts are excellent with any drink also you can use them as cocktail peanuts. Give it a try, you will love it. I make it with less spice level as my kids will eat it. Here comes recipe.
Spicy peanuts/ Masala kappalandi
- 1 1/2 cup peanut I used blanched you can use with shell
- 3/4 cup besan/chickpea flour
- 1/4 cup rice flour
- 3/4 teaspoon chili powder
- 3/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon asafetodia if you want vegan skip this
- 3/4 teaspoon garam masala
- 6-7 tablespoon water
- 2 sprig of curry leaves
- Peanut oil for frying
- In a bowl combine the besan/chickpea flour and rice flour and salt and rest of the spices.
- Then add peanuts into the mixture and mix well once again
- Gradually add water to form to thin coat around peanuts.
- Heat the oil in a thick bottom pan. Once the oil reaches 375F add peanuts try to add as single peanuts that way it won't form a clumb
- Fry the peanuts until it became golden brown in color. Flip in between few times.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.