## Crispy Masala Peanuts Recipe – Gujarati Sing Bhujia (Gujarati Recipes Style)
Discover how to make a delicious and authentic **Crispy Masala Peanuts Recipe – Gujarati Sing Bhujia** with this easy-to-follow recipe. A traditional **Gujarati Recipes Snack**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 3 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes
**Cuisine:** Gujarati Recipes
**Course:** Snack
**Diet:** High Protein Vegetarian
### Ingredients for Crispy Masala Peanuts Recipe – Gujarati Sing Bhujia:
* 1 cup Raw Peanuts (Moongphali)
* 2 tablespoons Gram flour (besan)
* 1 tablespoon Rice flour
* 1/2 teaspoon Red Chilli powder
* 1/2 Coriander Powder (Dhania)
* 2 pinch Chaat Masala Powder
* 1/4 cup Water
* 2 pinch Black pepper powder
* 1 teaspoon Sunflower Oil
* Salt – to taste
* Sunflower Oil – to fry
### Step-by-Step Instructions to Make Crispy Masala Peanuts Recipe – Gujarati Sing Bhujia:
1. First we need to take a big bowl, mix together peanuts, gram flour, rice flour, red chilly powder, coriander powder, chat masala, water, black pepper powder, oil and salt to tasteMix all nicely using little water.
2. Remember add less water and making sure the spices and flour stick to the peanuts uniformly.
3. Heat the oil in a kadai/wok on medium heat.
4. Fry the peanuts until they turn golden brown.
5. When they are done, take them out from the oil and place them on a absorbent paper.
6. At this time these are not much crispy but after cooling to room temperature, the peanuts should be crispy.
7. Now Crispy Masala Peanuts are ready, sprinkle some chat masala with dry mint and serve.
8. Serve Crispy Masala Peanuts along with Masala Chai during your tea time break.
9. You can also serve it as a snack with your drinks for house parties.
### Tips for the Best Crispy Masala Peanuts Recipe – Gujarati Sing Bhujia:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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