Chili Peanuts
A delicious, spicy, deep-fried peanut snack.
Servings Prep Time
25servings 15minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
25servings 15minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
  • 1kg shelled peanuts
  • 30gm fresh, ripe, hot red chilies(not dried chilies)
  • 100gm raw rice
  • 50gm besan flour(chickpea flour)
  • 2gm cumin seeds(jeera)
  • 1gm turmeric powder
  • 2gm asafoetida powder
  • 12gm powdered salt
  • 4sprigs curry leaves
  • 50ml water
  • cooking oilto deep fry
Instructions
To prepare:
  1. Soak the rice for 30 minutes. Wash and drain.
  2. Put the rice, the chilies and the water into your food processor and grind to superfine paste.
  3. Put the peanuts into a mixing bowl. Tip in the turmeric powder, the asafoetida powder, the salt and the cumin seeds.
  4. Chop the curry leaves to fine bits and tip them in.
  5. Pour in the paste and mix thoroughly with your fingers.
  6. Sprinkle the besan flour (chickpea flour) and mix nicely again.
To deep-fry:
  1. Set a wok or a deep frying pan on high heat.
  2. Pour in the cooking oil.
  3. As soon as the oil is hot (it should not overheat to the point of smoking), gently tip in the peanuts. If there is enough oil to cover the peanuts, they can be deep-fried in one batch. If not, take care to fry in two or three batches.
  4. Stir gently and occasionally to fry the peanuts uniformly.
  5. You can hear the peanuts popping for around 3 minutes. As the popping stops, lower the heat and continue to fry, stirring now and then for 2 more minutes. You can feel the crispiness of the peanuts as you stir them.
  6. Lift out gently with a perforated ladle and drain off the excess oil. Let the peanuts cool naturally for 30 minutes or more.
  7. When cool, transfer to airtight containers and enjoy. Crunch crunch! 😀
Recipe Notes

The frying time may vary depending on the heat of the stove, the utensil used, the quantity of oil and the size and the maturity of the peanuts. Incidentally, the bigger, the more mature the peanuts, the better the taste!