Masala peanuts (TaLile shenga)

Wish you all a very happy and prosperous Deepavali and very happy new year.

And let’s get to the recipe now….

Its been a kind of tradition at my home that whenever any deep fried item like chakli or shankarpali is prepared, these are preceded by few taLile(deep fried) shenga(peanuts). I think this was mainly because people wanted to make use of the little oil remaining after all the deep frying. This recipe must be the most easiest and no-brainer one among all the hi-fi munchies that we prepare.

Even though these are very simple to make, they are one of the tastiest little treats. Eat one and you gobble up 2-3 handful without even realizing. I love them when they are made spicy. I love to eat them in between bites of sweets – yeah, I can’t eat any sweet all by itself. I need something spicy to “wash it down” ;).

2 cups peanuts
A pinch asafoetida
1-2 tbl spn gram flour(besan)
1 tea spn chili powder

Mix all ingredients, except oil. Sprinkle 1-2 tbl spn of water and make sure the paste sticks to the peanuts uniformly.

Deep fry them in hot oil. While adding in hot oil, lightly loosen them with your fingers to make sure they are separate and don’t form lumps. Do not keep mixing, otherwise the masala drops off in the oil. Take out on a paper towel.

Preparation time : 15mins

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