Karare peanuts
Karare peanuts

Anju Bhatia



Prep Time

0 : 10

Cooking Time

0 : 25



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 35.0 g
Sat Fat 5.65 g
Salt 485.0 mg
Sugars 4.54 g
  • Other Items
  1. 1 cup Roasted Salted Peanuts
  2. 1/2 cup Gramflour(besan)
  3. 1/4 cup Rice Flour(chawal ka atta)
  4. 1/2 tsp Dhaniya Powder
  5. 1/2 tsp Jeera Powder
  6. 1/2 tsp Turmeric Powder
  7. 1/2 tsp Ajwain Powder
  8. 1/2 tsp Saunf Powder
  9. 1/2 tsp Chilli Powder(or acc. to taste)
  10. 1/4 tsp Baking Soda
  11. 1/4 tsp Amchur Powder
  12. Salt to taste
  13. Oil For Frying
  14. water 1 tbsp
  1. Take a large bowl, add besan, rice flour, dhaniya, jeera, ajwain, saunf, amchur, chilli powder and turmeric. Whisk everything well.
  2. Now add water, a little at a time and whisk into a smooth but thick batter.
  3. Add in the peanuts and baking soda and mix well. Taste and adjust salt(remember we are using salted peanuts)
  4. Heat oil for deep frying in a kadhai till moderately hot. Drop in the peanuts, one at a time into the oil with your hands, try to keep the motion smooth, so that the coating is even. Fry over LOW heat, till crisp.
  5. Drain well over paper towels and serve.