Whisk gram flour, red chili powder, turmeric, garam masala, salt, and asafoetida in a mixing bowl. Gradually add water while stirring until the batter drips smoothly off the spoon like pancake batter. Stir in 2 teaspoons vegetable oil.
0.5 cup gram flour, 1 tsp red chili powder, 0.5 tsp turmeric, 0.5 tsp garam masala, 1 tsp salt, pinch asafoetida, 0.25 cup water, 2 tsp vegetable oil
Add raw peanuts to the batter and mix well with a spoon until each peanut has a thin, even coating. Let the coated peanuts sit for 5 minutes so the flour absorbs moisture.
2 cups raw peanuts
Pour 2-3 inches of oil into a deep pot or kadhai and heat to exactly 350°F using a thermometer. Test the temperature by dropping one coated peanut; it should sizzle immediately and rise to the surface within 5 seconds.
2-3 cups oil
Add 1 cup of coated peanuts at a time into the hot oil using a slotted spoon. Stir gently every 45 seconds and fry for 3-4 minutes until the peanuts are golden brown and the coating looks dry. Avoid crowding the pan to maintain oil temperature.
2 cups raw peanuts, 2-3 cups oil
Remove peanuts with slotted spoon and spread them on a wire rack to drain excess oil. Let them drain for 5 minutes. If using, sprinkle chaat masala over the warm peanuts. Cool completely before storing.
1 tsp chaat masala
