Peanut Masala / Haldiram’s Nut Cracker

In a mixing bowl, take 2 cups raw peanuts.

combine 1/2 cup gram flour (besan) , 1/3 cup rice flour and 1/4 cup corn flour.

Add ginger, garlic and red chilli paste, kashmiri red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, chaat masala ajwain (if using), amchur powder, hing, black salt and normal salt. Also add one tablespoon of cooking oil.

Gradually add water to the mixture, whisking continuously, to form a thick batter. The consistency should be thick enough to coat the peanuts but not too runny.

Mix well to ensure the peanuts are evenly coated.

Heat oil in a deep frying pan or kadhai over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and floats to the surface, the oil is hot enough. Carefully drop the batter-coated peanuts into the hot oil. Don’t overcrowd the pan; fry in batches if needed. Fry the peanuts, stirring occasionally, until they are crispy and golden brown. This usually takes about 4-5 minutes.

Remove the peanuts with a slotted spoon and drain them on paper towels to remove excess oil. Allow the fried peanuts to cool completely. Once cooled, store them in an airtight container. They will stay crispy for several weeks.