The next Indian festival of importance is Holi which is the festival of colours!It is the celebration of the arrival of spring and the colours represent the myriad flowers,leaves and fruits which are abundantly supplied by nature for our consumption!Colours(skin friendly these days) are applied over each other with renewed vigour over every friend (and/or enemy) and traditionally this festival is marked by renewed friendships and the forgetting of all past misunderstandings and quarrels.People look quite amusing in varied colours splashed across their bodies but seeing their spirit one cannot help but marvel at the ways of enjoyment people have devised for themselves.

Food is a very important component of Holi and the focus is on sweets and snacks which are “easy to eat”.After playing Holi from morning till late noon and getting covered with colours from head to foot people get very tired and troop home in anticipation of something delicious to eat and something refreshing to drink!The varieties are mind boggling – Gujiya,Mathri,Shakarpare,Kachori – you name it they have it – all washed down with deliciously refreshing Thandai – a milk based drink with powdered sugar and dry fruits!Yum!

I made these Masala Peanuts as,firstly I love them and secondly after playing colours and coming home I want a snack which is not too heavy or requires accompaniments.These peanuts are so delicious that you can eat a bowlful if you are really hungry.I pair this with lovely,cold Thandai and some friends bring Beer to have it with!

• You need to be a little patient while frying these nuts and keep the heat low for best results.
• Take out the nuts and cool them at room temperature for 3 – 4 hours so that they turn crispy and delicious and can be stored in an airtight container!

This was my entry for the 133rd FoodieMondayBloghop where the theme was Holi on my Platter!

Let us make these delicious treats now!

Preparation Time : 30 minutes

Makes : 300 gms of Masala Peanuts

INGREDIENTS

For the Masala Peanuts :

1 cup good quality raw Peanuts

1/3 cup gram flour (besan)

A pinch of baking soda

1/2 tsp dry raw Mango powder (Amchur)

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder (Haldi)

1 tsp Coriander Powder (Dhaniya)

1/2 tsp salt

A few drops of red colour (optional)

Oil to fry

Masala for sprinkling on top :

1 tsp red chilli powder (I used 1/2 tsp Guntur Red Chilli Powder/Thikhalal and 1/2 tsp Kashmiri Red Chilli Powder)

1 tsp Chaat masala

METHOD

Mix the red chilli powder and Chaat masala in a small bowl and keep aside.

Spoon the besan into a mixing bowl and start adding water 1 tbsp at a time.We need to make it into a thick paste so mix 1 tbsp water at a time and whisk well to remove any lumps.When you have a paste a little thicker than idli batter,whisk the paste well to make it light and creamy.Add all the spice powders and whisk again.Add the soda and colour and whisk well.

Add the raw peanuts into the paste and mix well with a spoon to coat each peanut very well.

Heat oil in a pan on medium heat and when sufficiently hot,put in 1 peanut at a time.I agree this will be a tedious process but after you have immersed sufficient peanuts as per the size of the pan for frying,you just need to wait to take them out and then you will have a fairly big batch completed!

Fry the peanuts on medium – low heat till the oil bubbles subside and they are crunchy.They will emit a scraping sound when you move them in the Oil.Drain them on an absorbent paper and leave to come to room temperature.Sprinkle over the masala mix and shake to distribute the spice powder on the Peanuts!

Leave them open for 3 – 4 hours.You can cover them with a wire mesh if you are fearful of insects falling on them.

Store them in an airtight container and serve with tea.coffee or Thandai for Holi!

Holi Mubarak!Happy Holi

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