These fried peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala.
Ingredients
- ¼ cup besan (chickpea flour)
- 2 tablespoons rice flour
- 2 tablespoons corn flour
- ½ teaspoon ground turmeric
- ½ teaspoon kashmiri chile powder (see note)
- ½ teaspoon garam masala
- ½ teaspoon dried mint powder
- ½ teaspoon store-bought ginger-garlic paste (available in indian markets)
- pinch of baking soda
- 1 ½ teaspoons himalayan or kosher salt, divided
- 1 cup salted peanuts
- ½ cup salted cashews
- ¼ cup roasted salted almonds
- ¼ cup roasted walnuts
- 2 teaspoons canola or vegetable oil
- ½ cup water, plus more as needed
- oil for deep frying
- 1 teaspoon chaat masala
Instruction
- Whisk besan, rice flour and corn flour in a bowl. Whisk in turmeric, Kashmiri chile powder, garam masala, mint powder, ginger-garlic paste, baking soda, and 1/2 teaspoon of the salt until combined.
- Add nuts, canola oil, and water and mix until nuts are evenly coated with a thin batter.
- In a deep, medium skillet, heat 3/4 inch oil to 350°F. Working in batches, fry nuts until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer nuts to a paper towel-lined baking sheet. Sprinkle chaat masala and remaining 1 teaspoon kosher salt on top. Once cool, store in an airtight container.
