Khara kadalebeeja

It was a rainy evening. My hubby asked for something spicy. When it comes to rain and spicy food my husband’s imagination always ends up in a plate of hot bajji. To widen the scope of his imagination, I decided to try something new. I had read the recipe of khara kadalebeeja that morning in the newspaper. So, I decided to give it a shot.

Khara kadalebeeja is generally sold in packets in bakeries and other condiments shops. Packets usually showcase red coated peanuts but what I prepared did not turn all that red, maybe because I did not add in the extra color. The taste was great! So, here it is!

Ingredients

1 cup groundnuts / peanuts
1/2 besan / gram flour
1 tbsp rice flour (This was my idea… for extra crispy peanuts)
1 tsp red chilli powder or to taste
1/2 tsp turmeric powder
A pinch of hing
1/2 tsp jeera / cumin seeds, crushed. Or 1/2 tsp of jeera powder
A big pinch of hing / asafoetida
Salt to taste
Oil for deep frying

Let’s get started

In a plate spread the peanuts. Sprinkle water on them so they are completely wet.
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In a bowl, add rice flour, besan, red chilli powder, turmeric powder, crushed jeera, hing and salt. Mix all these dry ingredients well.
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Spread the besan mix on top of the peanuts. Mix them well, so there is a coating of besan mix on each of the peanut.
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Heat oil. Deep fry the peanuts in batches.
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Enjoy your khara kadalebeeja with a hot cup of tea while it rains outside!
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