SING BHUJIYA

                                                  SING BHUJIYA

These spicy peanuts are made with besan/chickpea flour and exotic Indian spices. You just try it once; I guarantee that you will get hooked to peanut bhujiya.

INGREDIENTS:

·      1 ½ cup Raw Peanuts

·      ½ cup Besan Flour

·      1 T Black Pepper Powder

·      1 T Kashmiri Red Chili Powder

·      1 ½ tsp. Badshah Rajwadi Garam Masala

·      1 ¼ tsp. Chat Masala

·      ½ tsp. Amchur Powder

·      ½ tsp. Sugar

·      ¾ to 1 tsp. Salt or as per taste

·      2 Pinch Baking Soda

·      1 ½ T Oil

·      Water, about ¼ to ½ cup or as needed for making very thin besan coating on peanuts

·      Extra Chat Masala, Kashmiri Red Chili Powder and Garam Masala mixture, as needed to sprinkle on hot fried peanut bhujiya

LET’S FRY:

Make sure peanuts are crunchy/crispy.

In a bowl combine all ingredients except oil, water and peanuts and mix all masalas with besan flour.

Add peanuts, oil and one-tablespoon water at a time until you get VERY THIN coating of besan on all peanuts.

Heat oil in a frying pan on medium heat.

Once oil is hot roll one peanut at a time with spoon and bring it up on the edge of the bowl. This way peanut has very thin layer of besan coating on it.

Carefully drop besan-coated peanut from spoon into hot oil.

Continue rolling peanut one by one towards the edge of bowl and carefully drop in hot oil. (If you are comfortable to do this process with fingers then do that way, I am more comfortable to roll peanuts with spoon and drop from spoon into hot oil)

Fry peanut bhujiya until light golden brown in color and place them on paper napkin to absorb extra oil.

Repeat the process and finish dropping all peanuts and fry until LIGHT GOLDEN BROWN.

Place fried peanut bhujiya on paper napkin to absorb extra oil.

Allow them to cool.

Now refry peanut bhujiya again in few batches on MEDIUM LOW HEAT until DARK GOLDEN BROWN in color.

Place fried peanut bhujiya on paper napkin to absorb extra oil.

Sprinkle chat masala, Kashmiri red chili powder and garam masala as needed on hot peanut bhujiya as soon as you bring it out from oil.

Allow peanut bhujiya to cool completely and munch them.

Store in an airtight container.

Enjoy...

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