Masala Peanuts Recipe / Sing Bhujia Recipe
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.
My name is Preeti and I have a SING BHUJIA addiction. “BUT WHAT ARE THEY ACTUALLY?”, I hear you ask.
Crunchy peanuts in Besan / Gram flour, seasoned with mixed spices powder, that’s what. This spicy and crunchy Indian snack is most commonly enjoyed in the evening with a cup of coffee or tea, but rest we can have it in the way we like.
Watch the video tutorial and you’ll be craving this crispy and spicy Sing Bhujia Recipe
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Sing Bhujia are also known as Masala Mungphali or Masala Peanuts.
In this recipe raw peanuts coated with gram flour and then fried and seasoned with some spices, which is very easy to make and a most favorite snack for all age groups. They can be deep fried or air fried using the same ingredients. But today I am sharing the deep-fried method with you friends.
Take your next house party to the next level with this incredible Haldiram style Sing Bhujia recipe. Pair these with Coffee or tea or any choice of cold drinks and amaze your guests.
Ingredients For The Perfect Sing Bhujia Recipe
When it comes to making sing bhujias, it’s as simple as mixing everything together. There are a few basic ingredients you’ll need for this recipe:
- Besan / Chickpea Flour – This gives peanuts their signature flavor. I prefer besan, however, any brand of chickpea flour will work in a pinch. Depending on the brand of flour, you might need to add more water (as stated in the recipe) to get a perfect consistency for the batter.
- Citric Acid: It is known as nimbu ka phool or nimbu ka sat. This recipe needs pinch of citric acid as it gives flavours as well as gives texture to the peanuts.
- Baking soda – This gives the peanuts batter a nice airy texture and makes the sing bhujia airy and delicious once they are fried.
- Water – This makes the peanut batter. You want a batter that is thick like heavy cream, so do keep that in mind when mixing everything together. The water called for in the recipe is more of a guide– the end result of a thick almost-runny batter is what you should truly keep in mind. This varies due to climate and brand of flour used.
- Peanuts – Wait, do you call them sing, singa, singdana, मूँगफली (Mungphali), or something else? I refer to them as singa or Singdana and often use all two terms interchangeably. Ultimately, I adore them in any way, Roasted or Boiled or Fried even.
Ingredients for Masala / spices mix powder
The masala is the most magical part of the recipe, as hint of Amchur powder combine with flavorful other spices mix with salt, and then drizzled over the top of the crispy and crunchy peanuts.
- Kashmiri Red chili powder
- Black Pepper Powder
- Coriander Powder
- Black salt
- Dry Mango / Amchur Powder
- Salt
- Cinnamon Powder
Follow these steps for perfect crispy and Spicy Sing Bhujia!
Here, you’ll find the most detailed guide to making homemade sing bhujia. Follow my step-by-step sing bhujia video recipe and learn the best TIPS and TRICKS for this spicy and crunchy sing bhujia.
Make Spices mix powder (Masala)
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.
Making Peanuts Batter
Combine the Besan, baking soda, salt and citric acid and mix well and make a batter adding water in batches. Add raw peanuts in this batter and rest it for few minutes.
Frying Peanuts
Fry the coated peanuts in batches until crispy, golden and cooked all the way through. Fry them in batches on medium low flame.
Season with Spices mix Powder / Masala
Sprinkle some spices powder on fried peanuts/sing and mix well.
Serve!
Serve the Sing Bhujia / Masala Mungphali with hot cup of coffee or tea or any drink!
Have a blast when making these Sing Bhujia and of course if you need any help, you know where to find me!
Trouble shootings
Why my Sing Bhujia Turn Red in Colour?
The oil temperature is too high. Use of more baking soda also make them red.
Be careful not to fry the peanuts at too high a temperature or they will red too quickly on the outside and the peanuts itself will remain raw inside.
Why my Sing Bhujia Remain Soft?
Fry it on medium low flame will make it crisp.
Why my Sing Bhujia became too oily?
While frying, make sure to not over-crowd the pan/kadahi with peanut batter – this will lower the temperature of the oil and you might end up with greasy sing bhujia (there’s nothing worse than a greasy sing bhujia!).
Why my Sing Bhujia Turn soggy after frying?
Don’t use paper napkin to drain your sing bhujias – when it comes to fried foods, paper napkin simply makes fried foods steam and get soggy. To ensure your peanuts stay crisp, drain them on a zara over a pan. This will allow the excess oil to drain without making them soggy.
What if I don’t have Citric Acid?
You can replace it with 1/4 tsp Lemon Juice.
How to store Sing Bhujia?
Store the sing bhujia in an airtight container at room temperature. It will keep well for 2-4 weeks. Always store them in an airtight container to prevent it from becoming soggy.
Seriously you guys!! Make this Extremely Easy Haldiram Style Sing Bhujia / Masala Bhujia today and you and your family will absolutely love this incredibly easy-to-make and full- flavoured Peanuts.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this Sing Bhujia Recipe then definitely drop me a comment and a rating below!
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.
If you make this Sing Bhujia recipe, I’d love to see pics of your creations on Instagram and Facebook!
Hashtag them #StoryOfSpices
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