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.