Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shelled dry peanuts
     3/4  cup           gramflour
   2      tablespoons   rice flour
   1 1/2  teaspoons     red chilli powder
     1/4  teaspoon      cumin seeds crushed coarsely
   1      tablespoon    hot oil
   1      pinch         citric acid powder
                        salt to taste
     1/4  cup           water -- (approx.)
                        oil to deep fry

Preparation:

Mix all ingredients well, except peanuts. Add peanuts, coat them evenly with mixture. Heat oil in a frying pan. Take a lumpful, drop coated nuts individually in hot oil. Drop enough to use all oil. Fry on medium heat, till light golden. Drain, place on absorbent paper to soak excess oil. Separate any nuts stuck together. When cool, store in airtight jars. Serve with drinks, cocktails or as anytime snacks. Note: Add water a little at a time, since the coating paste should be quite thick. Alter the quantity as required. Making time: 30 minutes Makes: 2 cups approx. Shelflife: 2-3 weeks.