208. salted roasted peanuts

December 3, 2012mayurisjikoni
Blog post

time pass

Peanuts are not everyone’s favourite, but I love peanuts whether boiled, fried or roasted. Ajay loves roasted peanuts and we usually come back from India with loads of little packets. However, during this trip Ajay couldn’t bring any as he had to bring my saris from Bangalore. I have tried making salted roasted peanuts many times but either they get burnt or remain raw. I had given up trying to make them taste like the ones in India. Then I came across this recipe which is pretty easy. They are roasted but with the help of  a tiny weeny bit of oil. Quick and easy to prepare, so I tend to make fresh batches ever so often. In the meantime, someone told me to soak the peanuts in salted water and then roast for a specific time in the oven. At the moment they are roasting and hopefully they will turn out good. If they do, then I will share the recipe and if not, then I will keep on trying till I get it right. Roasted or fried peanuts are actually time pass munchies for me. What do I mean? Why do they sell them at all the railway stations in India? So that during the long long journey you can buy a small packet (usually sold in newspaper cones), talk with co passengers and pass your time till you reach your destination. Don’t forget to sit in a relaxing posture, either cross legged or with one leg on the seat and the other hanging down. Share mumphali or sing as they are called in India and chat away.

Though the peanuts look oily, believe me I haven’t used more than a teaspoon. I think when they get roasted, the oil from the peanuts comes out.
4 servings
2 cups peanuts
1 tsp oil
1 tsp salt
½ to 1 tsp red chilli powder, pepper powder or chaat masala
  1. Heat oil in a wide pan,wok or a karai over medium heat.
  2. Add the peanuts and salt.
  3. Keep stirring the peanuts constantly for nearly 12 to 15 minutes. After about 5 minutes reduce the heat to low.
  4. The peanuts are done when they begin to turn golden brown.
  5. Remove the wok or karai from the heat.
  6. Add chilli, pepper or chaat masala if you like. Mix well and let the peanuts cool down in the wok.
  7. Store in an airtight jar.
Tips :
  • Roast over low flame so that the peanuts get roasted inside and do not remain raw.
  • After 12 to 15 minutes, the peanuts may be soft but will become crunchy  on cooling.



Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: