Sanjeev Kapoor

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Shengdanyachi Amti  Recipe

A tangy peanut amti

This is an exclusive website recipe.

Preparation Time : 51-60 minutes

Cooking time : 26-30 minutes

Servings : 4

Shengdanyachi Amti

Main Ingredients

Raw peanuts, Green chillies




Dals and Kadhis

Level Of Cooking



  • Raw peanuts
    1 1/2 cups
  • Green chillies
  • Salt
    to taste
  • Kokum petals
  • Jaggery (gur)
    1/2 tablespoon
  • Fresh coconut scraped
    1 tablespoon
  • Turmeric powder
    1/4 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons
  • Ghee
    2 tablespoons
  • Cumin seeds
    1/2 teaspoon
  • Cloves
  • Garlic chopped
    1 teaspoon


Step 1

Dry roast peanuts on a hot tawa evenly. Cool and then de-skin peanuts. Grind peeled peanuts into a dry powder.

Step 2

Chop green chillies finely. Soak kokum in a little warm water. Grate jaggery and coconut separately and leave aside.

Step 3

Now combine peanut powder, turmeric powder, green chillies, kokum pulp, jaggery, fresh coconut, salt and water. Boil the above mixture for 20-25 minutes, if necessary add water. (It must be of dal consistency) When the mixture is ready, keep it aside.

Step 4

Heat ghee in a pan, add cumin seeds and cloves, when they crackle add chopped garlic and sauté till light golden brown. Add the temper to the amti (mixture).

Step 5

Garnish with chopped corianderleaves and scraped fresh coconut. Serve this peanut amti hot with hot rotis (polis).

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