Mix peanuts with besan, salt, red chilli powder, turmeric powder and hing.
Sprinkle 2 tbsp water and mix well.
Gram flour - spice mixture should be thick and well coated on each peanut.
Keep aside for half an hour.
Heat oil in a frying pan.
Reduce heat to medium and fry gram flour coated peanuts in batches (4 batches) until golden colour and crisp (Do not fry on high heat. Peanuts will get the brown colour immediately and it won't cook inside).
Drain and place on kitchen paper to absorb excess oil. Sprinkle deep fried curry leaves over it (optional).
Serve with tea or coffee.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.