Khari sing, also known as salted peanuts, are crunchy, delicious, and packed with nutritional benefits when enjoyed in moderation. In this recipe, I have prepared khari sing using a few new tips and techniques that help achieve a perfect 100% market-style taste and texture. These easy methods ensure that every peanut turns out crisp, flavourful, and evenly salted—just like the ones you buy from shops.
The best part is that this recipe is quick, simple, and completely homemade, using ingredients already available in your kitchen. Freshly prepared khari sing not only tastes superior but also has a long shelf life. When stored in an airtight container, it stays perfectly crunchy for months, making it an ideal snack to keep ready at home. Do try this!
Choose the Right Peanuts
Select large-sized, slightly reddish desi peanuts for making khari sing. You can also use Solapuri peanuts, as they work very well. Avoid using small peanuts, as they do not give the proper texture and taste.
Pressure-Cooking the Peanuts
Pressure-cook the peanuts on medium flame for 1 whistle. This helps the peanuts cook about 80% and become soft from the inside. Make sure not to overcook them, or they will lose their crunch during roasting.
Roasting the Peanuts
Roast the peanuts on a medium-low flame until they turn crispy, the outer skin comes off easily, and the inside turns slightly golden brown. This slow roasting ensures perfect crunch and flavour.
Storage Tips
Khari sing stays fresh for a long time. Store it in an airtight container, and it will remain crisp for up to 2 months at room temperature.
Recipe video
Khari sing recipe | market style khari sing | salted peanuts
Ingredients
- 2 cup or 300 grm peanuts
- 2 cup water
- 2 tsp salt
- ½ cup salt for roasting
Instructions
- Take 2 cups (300 g) peanuts and add them to a pressure cooker. Pour in 2 cups of water and 2 teaspoons of salt, then mix well.
- Close the lid and cook on medium flame for just 1 whistle. The peanuts should become soft and about 80% cooked. Do not overcook them.
- Strain the water and spread the peanuts on a thick towel. Let them dry for 5–7 minutes.
- Heat ½ cup salt in a skillet. Stir it continuously and allow it to heat up.
- Once the salt is hot, add the boiled peanuts to it.
- Roast the peanuts in the hot salt with continuous stirring for 10–12 minutes. In the beginning, extra salt may stick to the peanuts, but don’t worry—after gradual roasting, the excess salt will fall off.
- To check if they are done, take 2–3 peanuts out and let them cool completely. The skin should come off easily, and the peanuts should taste crunchy.
- Sift the peanuts through a sieve to remove the salt and let them cool.
- Store in an airtight container. They will stay fresh for 1–2 months.
Notes
- Use large, red-coloured peanuts for khari sing.
- Do not use small peanuts.
- The proportion of peanuts and water should be the same (measured in cups).
- 1 teaspoon salt is perfect for 1 cup of peanuts.
- Cook on medium flame for 1 whistle.
- Cook the peanuts only up to 80% — do not overcook them.
- Dry the peanuts for 5–7 minutes.
- Roast the peanuts on medium-low flame. Do not roast them on high flame.
- When the outer skin removes easily and the peanuts turn slightly golden brown, they are perfectly roasted.