Ingredients

¼ Cup Gram Flour/Besan

2 tbsp Rice Flour + 1 tbsp

½ tsp Red Chili Powder

1 tsp Kashmiri Red Chili Powder, optional

¼ tsp Asafoetida/Hing

Salt, to taste

½ tsp Ginger Garlic Paste

1 Cup Roasted Peanuts

1 tsp Oil

Other Ingredients

Oil, for deep frying

½ tsp Chaat Masala

Process

• In a mixing bowl, combine gram flour, 2 tbsp rice flour, red chili powder, Kashmiri chili powder, asafoetida, salt, ginger garlic paste and mix well.
• Add peanuts and oil. Oil will help to coat the peanuts with besan well.
• Add 1 tbsp water and mix. Add a tbsp of water more till the peanuts are coated with besan well.
• Furthermore, add 1 tbsp of rice flour and give a mix. This helps to separate peanuts.
• Heat oil for frying and deep fry in hot oil till nice deep in colour and crisp.
• Stir occasionally and fry on low to medium flame.
• Remove on absorbent paper to drain off the excess oil. Sprinkle chaat masala and give a nice toss.
• Once cooled store in air-tight containers and serve as required.