Air fryer Masala peanuts

Hunger and distance from home are directly proportional, in my opinion. The moment you step out of home, you tend to feel hungry and that feeling intensifies with the distance that you travel away from home. When there are kids in the picture, then hunger tends to be of specific kinds - like hunger for potato chips, thirst for soda/juice and so on. 

Whenever we travel, I try to pack some home made snacks that we can munch on whenever we feel like it. One of the recent snacks that I tried making in a relatively oil free and healthy manner is this masala peanut which was well received by the kid and the rest of the family.

What you need:

Shelled Peanuts - 1 cup

Chick pea flour/besan/gram flour - 1 tbsp.

Rice flour - 2 tsp

Red chilli powder - 1/2 tsp

Salt - to taste

Oil - 1 tsp

Water

In a bowl, mix the flours, chilli powder and salt. Add water, a little at a time, to make a thick paste. Add the oil to this and mix well. Add in the peanuts and mix well, making sure that the peanuts are coated well with the masala mixture.

Preheat air fryer to 350 degrees farenheit. 

Arrange the peanuts in a single layer, separating them out as much as possible in the fryer basket. Air fry for 4 minutes. Stir the peanuts and heat for a further two minutes. 

Remove and let cool. The peanuts will become more crisp as they cool.

Once completely cooled, store in an air tight container. These will stay good for 3-4 days at room temperature.

This is my entry to Blogging Marathon under the theme Kids' delight - Travel food.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

This also goes to  Srivalli's Kids' Delight event guest hosted this month, by me, on the theme Travel Food.

Poha cutlet - an air fryer recipe

The air fryer, as I mentioned in one of my previous posts, is the latest addition to my kitchen. Ever since we bought it, we've been trying out various dishes in it. In most cases, we've been able to replicate the taste of the non-air fryer version of the dish and are overall, quite satisfied with the purchase. These cutlets are something that I've never tried before buying the air fryer and so, I do not have anything to compare it with. However, the air fryer version turned out nicely browned and crisp and tasted really good. It is kid approved as well and quite a few were polished off by the kid, despite the fact that she doesn't usually like poha.

What you need:
Rice flakes/poha/aval - 1 cup
Gram flour/Besan - 1/3 cup
Green chilli - 2, minced
Ginger - a small piece, julienned
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Curd - as required
Salt
Coriander - 1 tbsp, chopped fine
Groundnuts - 1/4 cup, coarsely ground

Take the rice flakes in a fine mesh colander and run cold water over it. Leave this aside to drain. I used thin poha, which only needed to be washed. If you use thick poha you may need to soak it for a few minutes and then drain it.
In a pan, dry roast the gram flour over a low flame until it turns aromatic.
Mix all the ingredients together in a large mixing bowl. Add curd, a teaspoon at a time and mix, until you have a stiff dough. Make small balls out of this dough and flatten them using your hands to shape. I used a round cookie cutter to get even cutlets.
Preheat air fryer to 350 degrees Fahrenheit for  5 minutes. Brush some oil over the cutlets and place them in a single layer in the air fryer. Fry for five minutes, then turn them over, brush some more oil and fry for another five minutes. Remove from the air fryer when they are brown and crisp. Timing may vary depending on your appliance. Do keep watch afterthe eight minute mark.
Serve hot with ketchup or chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This also goes to  Valli's Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast