A couple of days back, Amma made some Masala Peanuts for Daddy's rendezvous. She told that Daddy asked specifically for these spicy masala groundnuts. Though we end up making this snack quite often at home, it is always sought after for any occasion.
I came back home to find a box full of it and after a while realized that the box was almost empty. I even skipped my dinner because of these. Anyway after making cookies non-stop for four days, I thought I must do something else for the marathon. That resulted in me remembering those baked almonds.
It's surprising how easily you can adopt a recipe into a healthier version. This baked version is oil-less and guilt-free. I made the masala for peanuts the usual way I make it. I didn't have enough time to add curry leaves or crushed garlic but had dried Mint leaves which gave a nice ting to the baked peanuts. But would surely be adding the rest I missed out, the next time I am making this.
No one believed that these were baked or oil-less. Except looking a little pale, these tasted just as good, maybe a bit less, but nevertheless the same in taste-wise. I don't think I might again want to deep fry these masala peanuts again. Though I had called the deep-fried masala peanuts healthy snacks for kids, this will surely take the cup for being the healthier version of the masala peanuts.
Step by Step Recipe with Pictures
Baked Masala Peanuts / Masala Grounds
Fresh Groundnuts/ Peanuts - 1 cup
Besan / Gram Flour - 1/2 cup*
Rice flour - 1 tbsp
Salt to taste
Chili powder - 1 & 1/2 tsp
Water enough to make a stiff dough
Dried Mint leaves a couple of them (opt)
*This recipe may actually require more gram flour depending on how you mix it. Increase salt and spice after adjusting the taste.
How to make masala peanut in the oven:
Preheat the oven to 200C.