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Ingredients
|
Amount
|
| Chat
Masala (see below), or |
1½
tsp. |
| Madras
curry powder |
½
tsp. |
| |
|
| Cayenne
pepper |
½
tsp. |
| Paprika
|
1 tsp. |
| Powdered
dry mint leaves |
½
tsp. |
| Kosher
salt |
½
tsp. |
| Powdered
sugar |
2 tsp. |
| Peanut
oil |
¼
cup |
| Uncooked
peanuts with skin, preferably Valencia type |
2 cups |
| |
|
| For
the Chat Masala mixture: |
|
| Cumin
seeds, toasted and ground |
4 tsp. |
| Amchor
|
2 Tbsp. |
| Cayenne |
2
tsp. |
| Black
pepper |
1 tsp. |
| Black
salt |
¾
tsp. |
| Kosher
salt |
1 tsp. |
|
1. To make chat masala,
combine the listed ingredients. The chat masala
is a multi-purpose spice mixture.
|
2. Combine in a small bowl
Chat Masala, cayenne pepper, paprika, mint
leaves, salt and sugar. Set aside until needed.
|
| 3.
In a kadhai or a large frying pan over medium
high heat, warm the oil. Add the nuts and fry,
stirring and tossing, until the peanuts puff and
begin to crack, about 6 minutes. Pour peanuts
and oil into a colander to drain the oil. Transfer
to a baking sheet so that the nuts are in a single
layer. Drain for 1 minute, then sprinkle the powdered
sugar over the nuts and mix lightly. Sprinkle
the spice powder over the nuts and mix again.
Serve warm or at room temperature. |
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Nutrition
Facts |
| Serving
Size: 1/4 cup |
Servings
Per Recipe: 8 |
|
|
| |
%DV*
|
| Calories:
277 |
14
|
| Total
Fat: 25.2 grams |
38
|
Saturated
Fat: 4 grams
|
16
|
| Cholesterol:
0 mg |
0
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| Sodium:
664 mg |
28
|
| Total
Carbohydrate: 8 grams |
2
|
Dietary
Fiber: 4 grams
|
15
|
Sugars:
.61 grams
|
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| Protein:
10 grams |
20 |
|
| Vitamin
A: 5% |
Vitamin
C: 1% |
Calcium:
5% |
Iron:13%
|
| *Percent
Daily Values are based on a 2000 calorie diet.
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