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Blogging Marathon# 30: Week 4/ Day 2 Theme: Tea Kadai Menu Dish: Baked Masala Peanuts/ Ver Kadalai Day 2 of BM# 30 under the the theme 'Tea Kadai' menu , I made Baked masala peanuts from Valli's list. I wanted to make either ellu urundai (sesame balls) or por urundai (murmure balls), but after making 2 desserts for last week's theme, I wanted to something savory. But I wasn't sure what Ver Kadalai or Pattani Kadalai meant. 'Google' only returned kurma or curry recipes and I bothered Sandhya to get some clarification.


Servings

3 cup

Total time

35 minutes

Cuisines

Indian

Courses


Ingredients

  • 1½ cups Peanuts
  • 1½ cups Besan
  • 2 tbsp rice flour
  • 1 tsp chili powder
  • 1 tsp Ajwain
  • 1 tsp Kasuri methi
  • to taste Salt

Method

  1. Preheat the oven to 400°F.
  2. Combine besan, rice flour, red chili powder, ajwain, kasuri methi and salt in a bowl. Divide the mixture into half.
  3. Add ½cup of water to half of the besan mixture and whisk to make sure that there are no lumps. Add this to the peanuts and mix well.
  4. Now add the remaining dry besan mixture to the peanuts and mix well. I found using my hands worked well here. There will be some dry besan still on the peanuts which is OK, but if there is a lot of dry mixture, then barely wet your hand and mix the peanuts to wet them.
  5. Spread the peanuts on the baking sheet. I used my fingers to break up the clusters almost like dropping onion pakodis in oil. Bake for 15 minutes, then stir them around and bake for 10 more minutes, so for a total of 25 minutes. Remove from the baking sheet and store in an airtight container. Start MUNCHING!!