Learn how to make Haldiram Style Sing Bhujia / Masala Peanuts with me: few ingredients and 10 minutes time is all you need. This Sing Bhujia has the PERFECT HALADIRAM wala Crunch and it tastes Super yum and spicy.
[cooked-sharing]
In a large bowl, mix together the besan, baking soda, salt and citric acid.
Slowly add in the water, while mixing with a whisk or your fingertips. Vigorously mix for a couple of seconds. The batter should be thick, yet runny like heavy cream.
Whisk it for 2-3 minutes until it become light and fluffy.
Add the peanuts to the besan batter and fold everything together with a spoon or spatula to coat each peanut. Allow to stand for 5 minutes.
In a Bowl Combine Kashmiri Red chili powder, Black Pepper Powder, coriander Powder, Black salt, Amchur Powder, Salt, Cinnamon Powder in a bowl and mix well.
Keep it aside.
To deep fry the peanuts, heat oil in a pan/kadahi suitable for deep frying.
The oil temperature should register 160°C. I like the clean flavor of sunflower oil, but any neutral-tasting oil like peanut, canola, or vegetable oil would work perfectly here.
Once the oil is heated, carefully place in one broad ladle of peanut batter into the hot oil and quickly stir the batter with another wooden spatula or belan.
This will prevent to sticking peanuts with each other. (Watch Video Carefully for this step).
Deep fry them in small batches on medium low flame, around 7-8 minutes per batch or until crispy on the outside and cooked all the way through.
Drain the peanuts well with zara and transfer in a bowl.
Immediately sprinkle some prepared masala powder on them and mix well.
Repeat the same with the remaining of the batter.
Once cooled, store the sing bhujia in an airtight container at room temperature.
It will keep well for 2-4 weeks.
Ingredients
Directions
In a large bowl, mix together the besan, baking soda, salt and citric acid.
Slowly add in the water, while mixing with a whisk or your fingertips. Vigorously mix for a couple of seconds. The batter should be thick, yet runny like heavy cream.
Whisk it for 2-3 minutes until it become light and fluffy.
Add the peanuts to the besan batter and fold everything together with a spoon or spatula to coat each peanut. Allow to stand for 5 minutes.
In a Bowl Combine Kashmiri Red chili powder, Black Pepper Powder, coriander Powder, Black salt, Amchur Powder, Salt, Cinnamon Powder in a bowl and mix well.
Keep it aside.
To deep fry the peanuts, heat oil in a pan/kadahi suitable for deep frying.
The oil temperature should register 160°C. I like the clean flavor of sunflower oil, but any neutral-tasting oil like peanut, canola, or vegetable oil would work perfectly here.
Once the oil is heated, carefully place in one broad ladle of peanut batter into the hot oil and quickly stir the batter with another wooden spatula or belan.
This will prevent to sticking peanuts with each other. (Watch Video Carefully for this step).
Deep fry them in small batches on medium low flame, around 7-8 minutes per batch or until crispy on the outside and cooked all the way through.
Drain the peanuts well with zara and transfer in a bowl.
Immediately sprinkle some prepared masala powder on them and mix well.
Repeat the same with the remaining of the batter.
Once cooled, store the sing bhujia in an airtight container at room temperature.
It will keep well for 2-4 weeks.
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