CONGRESS KADLEKAI / SPICY PEANUTS
Preethi Prasad
Highly addictive and popular snack from Bangalore and Mysore made with versatile Peanuts.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Snack
Cuisine Indian
Wide Bottom Pan
Spatula
Mixing Bowl
- 2 Cup Peanuts
- 1/4 Tsp Turmeric
- 30 Nos Curry Leaves
- 1 Tsp Red Chilli Powder
- 1/4 Tsp Asafoetida / Hing
- 1 Tsp Crushed Pepper Powder
- Salt to Taste
- 2 Tsp Oil
Heat a wide bottom pan. Dry roast the peanuts for about 6-7 Minutes.
Transfer it to a bowl and allow it to cool completely.
Nicely rub them with hands so that the skin is separated and the peanuts are broken into half. Keep them aside.
Heat oil in the same pan. Add curry leaves . They should be crisp and not burnt.
Now add Asafoetida /Hing and roasted peanuts, turmeric , red chilli powder , salt and pepper powder.
Mix it well and keep it on low flame for a minute.
Allow it to cool completely.
Mix all the ingredients with clean hands and crush the crisp curry leaves.
Store it in an air tight container. We usually finish half the stock .
- Use good quality peanuts for best results.
- Adjust the chilli powder quantity as per your spice tolerance.
- None of the ingredients to be skipped.
- Add grated carrots and finely chopped onions to make masala peanuts.
- Top it on curries , fried rice and chaats.
Keyword CONGRESS KDLEKAI, KARNATAKA SPECIAL, SNACK, SPICY PEANUTS, VEGETARIAN