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Ingredientes
- 1 c. Shelled dry peanuts
- 3/4 c. Gramflour
- 2 Tbsp. Rice flour
- 1 1/2 tsp Red chilli pwdr
- 1/4 tsp Cumin seeds crushed coarsely
- 1 Tbsp. Warm oil
- 1 pch Citric acid pwdr Salt to taste
- 1/4 c. Water, (approx.) Oil to deep fry
Direcciones
- Mix all ingredients well, except peanuts.
- Add in peanuts, coat them proportionately with mix.
- Heat oil in a frying pan.
- Take a lumpful, drop coated nuts individually in warm oil.
- Drop sufficient to use all oil.
- Fry on medium heat, until light golden brown.
- Drain, place on absorbent paper to soak excess oil.
- Separate any nuts stuck together.
- When cold, store in airtight jars.
- Serve with drinks, cocktails or possibly as anytime snacks.
- Note: Add in water a little at a time, since the coating paste should be quite thick. Alter the quantity as required.
- Making time: 30 min
- Makes: 2 c. approx.
- Shelflife: 2-3 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 267g | |
| Calories 1154 | |
| Calories from Fat 751 | 65% |
| Total Fat 83.76g | 105% |
| Saturated Fat 30.43g | 122% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 1228mg | 35% |
| Total Carbs 81.36g | 22% |
| Dietary Fiber 13.1g | 44% |
| Sugars 33.11g | 22% |
| Protein 28.96g | 46% |
