Masala shing / spicy peanuts (2 methods)

Ingredients

• 1 heaped cup peanuts / ground nuts
• 2 tsp chilli powder
• 1/4 or less tsp salt
• 1/4 tsp Garam madala
• 1/4 tsp chaat masala
• 1 pinch powdered Limbu na ful (citric acid)
• 1 tbsp oil

Steps

1. Roast the peanuts at 120c in the oven for 30-40 min. Alternatively, roast them in a pan over direct heat at the lowest setting, stirring constantly. Continue until their skins are crunchy and loosen from the nuts.
2. Once the peanuts have cooled, rub them gently between your palms to peel them all. Discard all the skins, and take out any nuts whose skins have not loosened.
3. Mix all the spices and the oil thoroughly through the cleaned peanuts. Always keep them in an airtight container.
4. Method 2: You can also dip the peanuts into oil to fry them and enjoy eating them with their peels on. Fry over medium to low heat until some crack in the oil and then become slightly dark.