Bhimuku in Konkani means Peanuts. In Konkani this deep fried Masala Peanut is called Pittanthu Thallolo Bhimuku.Besan Masala Peanut is a crunchy deep fried peanut coated with Chikpea flour and spice mix.It is a tasty and easy to make tea time snack.
There are so many variations in preparing this deep fried Masala Peanut.Here in this recipe no Garlic or Fennel seeds or Garam masala is used. The recipe is a Kochi GSB Konkani style.
The following ingredients are needed to prepare this crunchy Masala Peanuts /Besan Masala Peanut.
Ingredients :-
Oil. - for deep frying
Raw Peanut. -2 cup
Kashmiri Red chilly powder.- 2tbsp
Hing powder. - 1/2 tsp
Salt. - to taste.
Besan (Chickpea flour). -1cup
Rice flour. -2 tbsp
Hing powder. -1/2 tsp
Instructions:-
Take 2 cup of raw Peanuts in a wide bowl.Rinse the Peanuts under running water. Drain them in a colander completely.Transfer them to the wide bowl.
Add 2 tbsp Kashmiri Red chilly powder, 1/2 tsp Hing powder and a pinch of Salt into the wide bowl.Mix well with the washed peanuts.Cover the wide bowl with a lid and keep aside for 2 hours.
In a small mixing bowl take 1/2 cup of Besan flour (Chickpea flour) and 2tbsp of Rice flour and mix well.
Sprinkle the Besan & Rice flour mixture little by little on the wet peanuts in the wide bowl.
Sprinkle very little water on them and rub them with your fingers.So the flours will stick to the Peanuts and coat them well.(Never add too much of water). Mix well till each Peanut evenly coated with the Besan Rice flour mixture.
Do not add lots of water.The dough will become little thick and peanuts won't easily spread in Oil.Sprinkle water little by little.So the peanuts will coat well with the Besan batter.
You can add a pinch of food colouring (optional) and mix well with the masala coated Peanuts.
Method:-
Heat Oil in a kadai on high flame for deep frying.When the oil is hot lower the flame to medium heat.Add this masala coated Peanuts into the hot oil and deep fry them till light golden colour but not to burn.
When you add the Peanuts in hot Oil for deep frying first keep the flame in low medium and then increase the flame to medium heat and fry the peanuts.Remove the fried Peanuts from oil with a slotted spoon.
Drain it in a kitchen towel to absorb excess oil.Let it cool for 20 minutes and it will turn very crunchy.
Besan Masala Peanuts/ Crunchy Masala Peanut (Pittanthu Thallolo Bimuku) is ready to munch.Once cooled store the crunchy Masaa Peanuts in air tight container.
There are so many variations in preparing this deep fried Masala Peanut.Here in this recipe no Garlic or Fennel seeds or Garam masala is used. The recipe is a Kochi GSB Konkani style.
The following ingredients are needed to prepare this crunchy Masala Peanuts /Besan Masala Peanut.
Ingredients :-
Oil. - for deep frying
Raw Peanut. -2 cup
Kashmiri Red chilly powder.- 2tbsp
Hing powder. - 1/2 tsp
Salt. - to taste.
Besan (Chickpea flour). -1cup
Rice flour. -2 tbsp
Hing powder. -1/2 tsp
Instructions:-
Take 2 cup of raw Peanuts in a wide bowl.Rinse the Peanuts under running water. Drain them in a colander completely.Transfer them to the wide bowl.
Add 2 tbsp Kashmiri Red chilly powder, 1/2 tsp Hing powder and a pinch of Salt into the wide bowl.Mix well with the washed peanuts.Cover the wide bowl with a lid and keep aside for 2 hours.
In a small mixing bowl take 1/2 cup of Besan flour (Chickpea flour) and 2tbsp of Rice flour and mix well.
Sprinkle the Besan & Rice flour mixture little by little on the wet peanuts in the wide bowl.
Sprinkle very little water on them and rub them with your fingers.So the flours will stick to the Peanuts and coat them well.(Never add too much of water). Mix well till each Peanut evenly coated with the Besan Rice flour mixture.
Do not add lots of water.The dough will become little thick and peanuts won't easily spread in Oil.Sprinkle water little by little.So the peanuts will coat well with the Besan batter.
You can add a pinch of food colouring (optional) and mix well with the masala coated Peanuts.
Method:-
Heat Oil in a kadai on high flame for deep frying.When the oil is hot lower the flame to medium heat.Add this masala coated Peanuts into the hot oil and deep fry them till light golden colour but not to burn.
When you add the Peanuts in hot Oil for deep frying first keep the flame in low medium and then increase the flame to medium heat and fry the peanuts.Remove the fried Peanuts from oil with a slotted spoon.
Drain it in a kitchen towel to absorb excess oil.Let it cool for 20 minutes and it will turn very crunchy.
Besan Masala Peanuts/ Crunchy Masala Peanut (Pittanthu Thallolo Bimuku) is ready to munch.Once cooled store the crunchy Masaa Peanuts in air tight container.
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