How to Fry Peanuts/ Moongphali Talna

How to Fry Peanuts/ Moongphali Talna
When the peanuts are fried, take out the fried peanuts in the plate.
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How to Fry Peanuts/ Moongphali Talna

Peanuts contain protein and are also delicious to eat, you can eat fried peanuts on a fast basis, along with this we can use fried peanuts in many ways. Just like you can add spices to papad, in addition to fry rice,you can eat peanuts. With this you can make peanut chutney, frying peanuts is very important for all this, today we will learn to fry peanuts.
To learn peanut fry follow the below given step…
Course Appetizer, Breakfast, Desert, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Mediterranean, Mexican
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 people
Calories 285kcal
Cost 10 rupee

Equipment

  • Wok/ Fry Pan/ Kadhai
  • Spatula/ Chamche
  • Plate

Ingredients

  • 100 grams Peanuts
  • 2 tsp Butter/ Desi Ghee/ Oil

Instructions

  • To fry peanuts take 100 grams of raw peanuts, you can increase or decrease the quantity of peanuts according to yourself.
    Take 3/4 cup or 100 grams of peanuts. Clean the peanuts.
  • Clean the raw peanuts.
    Put the wok/ fry pan/ kadhai on the gas.
  • Reduce the flame to medium.
  • Put 2 spoons of desi ghee/ butter in the wok/ fry pan/ kadhai, you can also use oil if you want, but if you want to fry peanuts for fasting then use only desi ghee.
    Put 2 spoons of desi ghee in the wok/ fry pan/ kadhai, you can also use oil if you want, but if you want to fry peanuts for fasting then use only desi ghee.
  • When the desi ghee becomes hot, add raw peanuts to the wok/ fry pan/ kadhai.
    When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
  • Keep the gas flame medium.
    Stir the peanuts occasionally.
    Keep the gas flame medium.Stir the peanuts occasionally.
  • It takes at least 4 to 5 minutes to fry 100 grams of peanuts.
    Keep the gas flame medium.Stir the peanuts occasionally.
  • But keep in mind that while stirring the peanuts, keep the peanuts constantly or else the peanuts will burn.
  • When the peanuts start cooking, the peanuts will crack slightly and it will starts giving smell of peanut with slightly brown colour.
    In a while, the peanuts will start to crackle and become light brown.
  • When the peanuts are fried, take them out in a plate.
  • Peanuts can also be stored in cans; Fried peanuts are good for at least 8 to 10 days.
    You can eat this fried peanuts by adding light salt or without salt.
    When the peanuts are fried, take out the fried peanuts in the plate.

Notes

You can also try given recipe where we use fry peanuts…
  1. Sabudana Ki Kichadi/ Sago Polenta
  2. Poha/ Flattened Rice
  3. Coconut Peanut Chutney

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

chutney
Coconut Peanut Chutney / नारियल मूंगफली की चटनी
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5 from 1 vote

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

Coconut chutney is healthy to eat as well as healthy.
Coconut chutney makes food tasty.
You can eat coconut chutney with dal rice.
It can also be eaten with puri, paratha.
Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams). Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
Follow the method given below to make coconut spicy and tangling chutney …
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 39kcal

Equipment

  • Mixer Grinder
  • Knife
  • Fry Pan/ Kadhai
  • Spatula
  • Tadka Pan

Ingredients

  • 1 Cup Raw Coconut/ Kachcha Nariyal , If you do not have raw coconut , you can take ripe coconut
  • 1 Cup Raw Peanut / Kachchi Moongphali
  • 1.5 tsp Roasted Gram / Bhuna Chana
  • 2 Unit Green Chili / Hari Mirch
  • 2 Unit Whole Red Chili / Lal Mirch Khadi
  • 1 Inch Ginger / Adrak
  • 6-7 Leaf Curry leaves, For grinding chutney
  • 6-7 Leaf Curry, For tadka
  • 1 tsp Mustard Seeds / Rai
  • 4 Cloves Garlic / Lahsun
  • 10 tsp Coriander leave / Dhaniya Patti
  • 1 Pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1 tsp Desi Ghee / Oil, For frying peanuts
  • 4 tsp Oil, For tadka

Instructions

  • To make coconut chutney take 1 cup chopped raw coconut.
    To make coconut chutney take 1 cup chopped raw coconut.
  • Take 1 cup raw peanuts.
    Take 1 cup raw peanuts.
  • Take 1.5 teaspoon roasted gram.
    Take 1 teaspoon roasted gram.
  • After this, put a kadai / cauldron on the gas.
  • Add a spoon of desi ghee or oil to the pan.
  • When ghee or oil gets hot, add raw peanuts.
    When ghee or oil gets hot, add raw peanuts.
  • And stir the peanuts with a spoon and fry the peanuts.
    And stir the peanuts with a spoon and fry the peanuts.
  • Fry while driving the peanuts or else the peanuts will burn.
  • When the peanuts are fried, take them out in a plate.
    When the peanuts are fried, take them out in a plate.
  • Take 2 whole red chili.
  • Take 10 tablespoons chopped coriander leaves.
    Take 10 tablespoons chopped coriander leaves.
  • Cut into 1 inch ginger.
  • Take 4 cloves of garlic.
  • Take 2 chopped green chilies.
  • Take 6 leaves of curry leaf.
  • Now put the sliced ​​raw coconut pieces in the jar of the mixer grinder, if there is no raw coconut, then ripe coconut can also be used.
  • With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
    With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
  • And add salt as per taste.
  • If you want to eat more or less spicy, then according to you, reduce or decrease the amount of green chillies.
  • Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
    Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
  • Grind the chutney in the mixer grinder.
  • Now take out the chutney in a bowl.
    Now take out the chutney in a bowl.
  • Now place a tadka pan to the tempering on the gas.
    Now place a tadka pan to the tempering on the gas.
  • Put 4 teaspoons of oil in the pan.
    Put 4 teaspoons of oil in the pan.
  • When the oil is hot, add one spoon cumin seeds to the oil.
    When the oil is hot, add one spoon cumin seeds to the oil.
  • When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
    When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
  • After that add 6 to 7 curry leaves.
    After that add 6 to 7 curry leaves.
  • Then add 1/2 teaspoon mustard seed.
    Then add 1/2 teaspoon mustard seed.
  • When the mustard seed starts crackling, add a pinch of asafoetida.
    When the mustard seed starts crackling, add a pinch of asafoetida.
  • Now turn off the gas and pour this tempering in the chutney bowl over the top.
    Now turn off the gas and pour this tempering in the chutney bowl over the top.
  • Spicy and tangy chutney is ready.
  • Enjoy this chutney with idli and dosa.
  • You can also eat this chutney with dal and rice or puri, paratha.
  • This chutney is very tasty and healthy.
  • Please prepare and eat the sauce and write your experience in the comment section.

Notes

  1. Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams).
  2. Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
You can try few more chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni
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