Serves: 5
Total Calories: 740

1/2 cup garbanzo beans, flour
1 teaspoon ground ginger
1/2 to 1 teaspoon salt, or to taste
1/2 to 1 teaspoon cayenne pepper, or to taste
1/8 teaspoon baking soda
1/8 teaspoon ground asafoetida
2 cups , shelled raw peanuts, , with or without red skin
3 tablespoons fesh lemon juice
1 1/2 to 2 cups peanut oil for deep frying

1. Put the chickpea flour into a sifter or a fine-mesh strainer and sift the flour into a medium bowl. Mix in the ginger, salt, cayenne pepper, baking soda, and asafoetida. Mix in the peanuts and then add the lemon juice and mix with clean fingers, making sure the peanuts are coated with a thick batter (add 1 tablespoon water, if needed).

2. Heat the oil in a large wok or skillet over medium-high heat until it reaches 325ºF to 350ºF on a frying thermometer or until a small bit of batter dropped into the hot oil bubbles and rises to the top immediately. Then add the batter-coated peanuts, piece by piece (or by the handful), adding as many as the wok can hold at one time. Separate them quickly with a fork or a slotted spatula and fry, stirring and turning, until crisp and golden, about 1 minute. Repeat with the remaining peanuts. Transfer to paper towels with a slotted spatula to drain. Let cool and serve, or store in an airtight container in the refrigerator up to 15 days.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 740
Calories from Fat: 621

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