Crispy Masala Kadala (Spiced Peanuts)

Ingredients

• Raw peanuts - 2 cup
• Chickpea flour (besan) - 3 tbsp
• Red chili powder - 2 tbsp
• Kashmiri chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida powder - 1/4 tsp
• Garlic - 1 tsp
• Curry leaves
• Salt
• Water - 8 tbsp
• Oil for frying

Instructions

1. 1Place the raw peanuts in a large bowl and set them aside while you make the spice paste.
2. 2Lightly crush the cumin seeds with the flat side of a knife, then combine them in a separate bowl with chickpea flour, red chili powder, Kashmiri chili powder, turmeric powder, asafoetida powder and salt.
3. 3Slice the garlic lengthwise, add it to the spice mixture, and stir to distribute the garlic evenly.
4. 4Add 8 tbsp water to the spice mixture and whisk into a thick paste that will cling to the peanuts.
5. 5Pour the paste over the peanuts and toss or gently massage with a spoon until every peanut is well coated.
6. 6Heat oil in a deep pan to medium heat, then fry the peanuts in batches for about 2-3 minutes per batch until they turn light brown, stirring slowly so they do not stick together.
7. 7Transfer the fried peanuts to kitchen paper to drain and cool slightly.
8. 8In the same hot oil, fry the curry leaves until brown and crisp, then add them to the peanuts and toss to combine.
9. 9Let the mixture cool completely on a tray; the coating will crisp up as it cools.
10. 10Store the cooled masala kadala in an airtight jar for up to 2-3 weeks and enjoy as a tea-time snack.
11. 11Optional: serve with a steaming cup of chai for the full experience.