Microwave Masala Peanuts | How to make Microwave Masala Peanuts

By Sagarika Sudharshan  |  4th Oct 2015  |  
4.3 from 3 reviews Rate It!
  • Microwave Masala Peanuts, How to make Microwave Masala Peanuts
Microwave Masala Peanutsby Sagarika Sudharshan
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

175

3

About Microwave Masala Peanuts Recipe

Microwave Masala Peanuts

Ingredients to make Microwave Masala Peanuts

  • Raw peanuts 1 Cup
  • Besan flour/gram flour 1/3 Cup
  • Rice flour 2 tbsp
  • Chili powder 1/2 tsp
  • Chat masala 1/2 tsp
  • Dry Mango/amchur powder 1/2 tsp
  • coriander powder 1/2 tsp
  • Garam masala 1/4 tsp (optional)
  • salt 3/4 tsp
  • oil 1 tsp (optional)

How to make Microwave Masala Peanuts

  1. In a pan, saute the peanuts for 3-4 minutes on a low flame till it is 50 percent roasted. (This step is important so that the peanuts remain crunchy for long.)
  2. Take a large bowl, add in the besan flour, rice flour, salt, along with the masala powders and mix it well together.
  3. In a separate bowl, add in the peanuts along with water filled to the brim.Then immediately strain the water and add these peanuts into the besan flour mixture.
  4. Stir the peanuts well with the flour mixture so that it is coated well. Sprinkle a little water and mix well.
  5. Place these peanuts on the microwave safe plate, make sure to spread them evenly.
  6. Cook it in the microwave for 4 minutes on a maximum temperature.
  7. After this time take the plate out, separate the peanuts that are stuck together and flip them.
  8. Microwave it again for another minute, then keep aside for 5 minutes and allow it to cool.
  9. Serve warm along with tea.

My Tip:

- If you are adding oil, add it after the peanuts have been coated well with the masala. - If it is not crispy enough, you can microwave it for another 2 minutes.

Reviews for Microwave Masala Peanuts (3)

Aman Kaur2 years ago

rice flour is essential?
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Maneesha Bhatia2 years ago

Reply

Sazida Bano2 years ago

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