Kongu (groundnut balls)

1 kg groundnuts.                                     ½ teaspoon cayenne pepper

Warm water.                                            1 ground onion

Salt

1 Roast groundnuts and skin.

2 Grind the groundnuts, pepper, onion and salt to a smooth paste.

3 Make into a ball, put in a bowl.

4 Knead and squeeze the ball until nearly all the oil in the groundnut is extracted. Mix paste with a little warm water to a stiff but pliable consistency.

5 Roll the paste into thin round strips, coil strips to make rings or shape paste into even sized balls or cut stripes in short pieces or form into small interesting shapes.

6 Heat the oil extracted from the groundnut paste until a faint blue haze appears. Fry the kongu until golden brown.

7 Serve hot or cold.

May be served ad a cocktail savoury.

Bon appetite!