Masala Verkadalai / Masala Peanuts

Masala Verkadalai

Masala verkadalai, a great company for tea.


  • Peanuts – 2 cups (I used the ones with skin)
  • Gram flour – 1/4 cup + 2 tbsps
  • Rice flour – 2 tbsps
  • Turmeric powder – 1/8 tsp
  • Chilli powder – 2 tsp, adjust according to taste
  • Hing – 3 pinches
  • Cumin seeds – 1/4 tsp
  • Salt – to taste
  • Curry leaves – 8
  • Oil -1 tsp, plus more for baking
  • Ginger garlic paste – ginger -1 inch + garlic – 2 big pods
  • Red/Orange food color – few drops, optional


  • Preheat oven to 400F.
  • Line baking tray with foil.
  • Spray with oil and set aside.
  • Mix gram flour,rice flour, turmeric powder, chilli powder, salt, cumin seeds,hing,food color and ginger garlic paste together.
  • Add very little water if it is too dry (the ginger garlic paste i prepared was watery,so I did not add extra water).
  • Heat 1 tsp oil in a small pan and fry the curry leaves.
  • Set the curry leaves aside and add the hot oil to the gram flour mixture.
  • Crush the curry leaves and add them to the mixture.
  • Stir in the peanuts.
  • Masala Verkadalai 1

  • Spread the peanuts on the baking tray.
  • Bake for 5 minutes.
  • Use a big  spoon to toss the peanuts around. Break the peanut clusters as you toss them.
  • Spray with oil.Rotate tray and bake for 5 minutes.
  • Toss peanuts again.Rotate tray and bake for 8 minutes.
  • Toss peanuts.Rotate tray and bake for 5 minutes.
  • Transfer the peanuts to a plate lined with paper towel.
  • Let it cool down completely. Store the peanuts in an air tight container.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s