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Microwave Cooked Masala Peanuts/Groundnuts (Verkadalai Pakoda)

microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_1 Peanut or groundnut is used widely in Indian cooking. I use it to prepare chutney. I also boil it to serve as a snack. It can also be added with vegetables to increase the quantity and nutrients. Peanuts are very good source of protein and other minerals. They contain more unsaturated fats, niacin and antioxidants.

Masala peanut is a famous snack liked by most. Without deep frying in oil, this spicy peanuts can be prepared easily in less time in microwave oven. As a evening snack, it is good and healthy.

It is also called as Verkadalai Pakoda in Tamil Nadu. Peanut is known as Verkadalai in Tamil.

Ingredients

  • Peanuts – ½ cup
  • Gram flour/besan – one tablespoon heaped  microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_2
  • Corn flour or rice flour – one teaspoon heaped
  • Turmeric powder – ¼ teaspoon
  • Red chilli powder – one teaspoon heaped
  • Garam masala powder – ½ teaspoon
  • Ginger garlic paste – ½ teaspoon
  • Salt – as per taste
  • Oil – 5 to 6 drops

Method

  • Mix all ingredients in a bowl except oil; add little water and mix well so that the peanuts are coated with batter paste uniformly; avoid too dry or too watery batter.

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  • Set the microwave oven in 100% power; grease a microwave safe plate with 2 drops of oil; spread the peanuts on the plate evenly; set the timer in the microwave oven for 4 minutes and switch on.

microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_5 microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_6

  • Stir the peanuts, after every minute so as to avoid formation of lumps; when one minute is remaining, add 3 to 4 drops of oil, mix and cook for the remaining one minute; remove and allow it to cool for 5 minutes.

microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_7 microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_8

  • Serve crispy, spicy peanuts with tea or coffee.

microwave_cooked_masala_peanuts_groundnuts_verkadalai_pakoda_9

Tips

  • Un-skinned peanuts give better results; masala may not get fully coated on skinned peanuts.
  • Do not prepare in large quantity to store and use; cook only as and when required.
  • Quantity of spices may be adjusted to suit children.

{ 9 comments… add one }

  • Priya January 19, 2011, 12:30 am

    Crispy pakodas, just love it..

  • deivanai February 9, 2011, 3:21 pm

    first the peanuts should be fried or not?

  • Kamala February 11, 2011, 10:55 am

    @ deivanai
    No need to fry or roast peanuts.

  • deivanai February 16, 2011, 11:16 am

    Thank u somuch or ur immediate reply madam.

  • viji February 18, 2011, 12:04 am

    Hi,
    I have made these more than a couple of times. They are so easy to make
    and tastes great.
    Thanks for the recipe

  • vidya April 6, 2011, 4:52 pm

    i have made the masala peanuts and it has come out very tasty.. thanks for the recipe

  • flora charles April 12, 2012, 2:04 pm

    how to home made popcorn, i tried, but failed pl give the correct method

  • Ratha August 25, 2012, 3:19 am

    We tried the spicey peanuts and loved it!
    Thanks!

  • Namagiri May 28, 2013, 2:42 am

    Hi,

    Can raw peanuts be used?

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