Peanuts - 2 cups
Besan / Chickpea flour - 1/2 cup
Rice flour - 3 tablespoons
Red chilli powder - 1 tablespoon or more if you like it spicier
Hing/Asafoetida - 1 pinch
Salt to taste
Oil for deep frying
Dry roast the peanuts for about a minute in a pan or microwave them for about a minute. this makes them crunchy.
Mix the chickpea flour, rice flour, red chilli powder, salt and hing together. Ad a little water to this and mix to make a thick paste. It should not be very runny.
Heat oil in a heavy bottomed pan and when it turns hot, slowly mix the flour mixture and peanuts together and add a little to the oil very carefully. Simmer.
Allow them to turn golden brown on all sides. Slowly remove them with a slotted spoon and drain on paper towels. Do the same to the remaining peanuts.
Store in an airtight container.
Enjoy with tea/coffee.