Roast peanuts in a heavy bottomed pan on medium flame. When the peanuts begin to sputter, turn the flame to medium-high and stir fry continuously for a few mins until most of them crack open. Take care to not let them burn or smoke.

Let the peanuts cool down a bit on a large plate. When the peanuts are still warm to the touch, throw the roasted peanuts on gunny bag (burlap) and rub well to get the skin off. If not, just rub them between your palms. Discard the skin or use it for composting. Make sure all the peanuts are halved and clean out the peanut tips as well. You'll have about 1-1/4 cups of roasted peanut halves (after eating a few in between cleaning!)

Heat peanut oil in a skillet or kadai on medium. When the oil is hot and shimmering, add curry leaves. When they stop spluttering and are crisp, add hing and turmeric and reduce heat to low to not let turmeric burn. Now add roasted and cleaned peanut halves and stir well for a few minutes to combine.

Lastly add freshly ground black pepper, red chilli powder, amchoor and finely powdered salt and stir for a few mins to coat all the spices evenly. Turn off the heat, add sugar and give it a good stir to mix well. Adjust spices as per your taste if needed.

Let it cool on a plate. Store in a dry air tight container when cooled.

Enjoy with or without your favorite cuppa!