Peanut masala
By Swasthi on August 31, 2022, Comments, Jump to Recipe
Peanut masala recipe with instructions to roast in oven, air fryer & deep fry. Crunchy roasted peanuts coated with gram flour and spice mix. This peanut masala is made time & again at home as they make an awesome delicious & protein rich snack for the entire family. My boys love them in their snack box & are never bored with these.
Peanut masala goes great as a evening snack with some masala chai and some times I end up making a chaat.
These peanuts can be deep fried, baked or microwaved, using the same recipe.
If baked, they make a guilt free healthy snack and can even be consumed regularly. You can add some raw chopped onions, tomatoes, coriander leaves and make an instant chaat too.
The amount of flours mentioned in the recipe, gives a good coating to the peanut. If you like the taste of the crusty flour, then add more flours along with the spice mix.
More easy snacks recipes
Poha chivda
Oats chivda
Churumuri
Jhal muri
For more healthy snack recipes, check
Corn chat
Chana chat
Vegetable spring rolls
Paneer tikki or cutlet
Wheat paneer crackers
Baked alasanda vada
How to make masala peanuts
1. Preheat the oven the 180 C or 360 F for about 10 minutes. Prepare a tray with parchment paper or foil. Grease the tray first and then place the parchment paper. If deep frying, add oil to a pan and heat it on a medium flame.
2.Measure all the ingredients – gram flour flour, rice flour, garam masala, chaat masala, turmeric, chili powder, hing, curry leaves, ajwain and salt. Keep these aside.
3. Clean and rinse peanuts briefly under running water. Drain off the water completely.
4. Coat the peanuts with ginger garlic, red chilli powder, chaat masala, garam masala, ajwain, turmeric and salt. Mix all of these with the peanuts. Then mix the peanuts with the flour. The mixture will be dry, pour 1 tablespoon water to your hand and sprinkle it all over the peanuts.
5. Mix gently to coat the peanuts well. Do not add a lot of water and do not overmix as the dough becomes sticky, clump up together and comes off the peanuts. If you feel there is not enough dough over your peanuts you can add 1 tablespoon more of besan and half tablespoon more of rice flour and gently mix.
6. If baking add one tbsp. oil and smear all over the peanuts gently. Any edible oil can be used including Coconut oil. If deep frying skip oil here. Spread the masala coated peanuts on the baking tray and bake for 10 to 12 mins at 180 C or 360 F. After that, gently mix them and check. If needed bake them longer until crunchy.
7. If deep frying, gently separate the clumped up peanuts and drop them gently to the hot oil. Fry them on a medium heat until golden and crunchy.
Masala peanuts are ready. Cool them completely and store in an airtight glass jar.
Related Recipes
Recipe card
Peanut masala recipe | Crunchy roasted spicy peanuts
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup peanuts
- ¼ cup besan (gram flour, 1 tbsp more if needed)
- 2 tablespoons rice flour or corn starch (½ tbsp more if needed)
- ½ teaspoon red chili powder
- ¼ to ½ teaspoon garam masala
- ½ teaspoon chaat masala or amchur powder (optional)
- ⅛ teaspoon turmeric (optional)
- 1 teaspoon ginger garlic paste (or ¼ tsp each of ginger & garlic powder)
- ½ teaspoon ajwain (carom seeds)
- 1 sprig curry leaves or mint leaves chopped finely
- ⅓ teaspoon salt or as needed
- 1 tablespoon oil
Instructions
Preparation
- This step is optional and follow if baking the peanuts. Line a baking tray with parchment paper. Preheat the oven to 180 C for at least 10 minutes.
- Measure all the ingredients and set them aside.
- To a mixing bowl add peanuts and rinse them briefly under running water. Drain the water completely.
- Then add ginger garlic paste, red chilli powder, chaat masala, turmeric, garam masala, curry leaves, ajwain and salt.
- Coat the peanuts with all of these. Then add gram flour and rice flour.
- Begin to coat the peanuts with the flour. The mixture will be very dry at this stage. Pour 1 tablespoon water to your hand and sprinkle it all over the peanuts evenly.
- Mix gently sprinkling more water if needed until all of the flour becomes moist and coats the peanuts. I used 2 tbsps. Do not add a lot of water and do not over mix as the dough begins to clump up and come off the peanuts.
- If you feel the peanuts need more flour, sprinkle 1 tablespoon more besan and ½ tablespoon rice flour at this stage. Taste test and add more salt if needed. Mix gently again. Ensure all of the peanuts are coated well with the masala.
Baked peanut masala
- Transfer these to a baking tray and spread them well. Spray oil all over lightly. Bake for 10 to 12 minutes until crunchy. If the peanuts are soft, then bake for a little longer.
- To deep fry, on a medium flame heat ⅓ cup oil in a deep pan. When the oil turns medium hot, gently separate the peanuts & drop them gently to the oil. Do not add them in lumps.
- Do not disturb for a minute or 2 until the masala firms up. Then stir and fry them until golden & crunchy on a medium heat. Remove them to a colander.
- Cool the masala peanuts completely and store in a air tight jar.
Air fryer masala peanuts
- If your air fryer requires, preheating you may preheat it for 10 mins at 360 F or 180 C. Spread the masala coated peanuts in your air fryer basket and air fry for 3 mins at 180 C or 360 F.
- After 3 mins, gently separate the clumped up peanuts and continue to air fry for 5 to 6 mins at 200 C or 400 F. Keep checking after 5 mins (total 3+5mins). Adjust the air frying time as needed depending on your model.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
SWathi, You are annapoorna maa. Please can you send me your website where I can find all these yummy recipes.thank you maa.
Hi mam ….so delicious… Thank you
Now am real chef i am self employed by Masala peanuts, congratulation madam,.
Thank you
Hi madam,how do you coat the peanuts with only flour and how to roast them,thank you.
when we rinse the peanuts under running water, they become wet, so when flour is added the dry flour sticks up to the wet peanuts. These have to be only deep fried in hot oil or baked
Tried these masala peanuts and it came out really well!! And thanks a lot for all the yummy chaat recipes..
Welcome Kalyani
Happy to know you liked the peanuts.
Thanks for rating the recipe
Dear Swasthi,
I am very keen to discuss with you about the procedure to make Potato Starch Coated Peanuts.
Please inform me your email id so that I can send you the complete details of my requirement.
With regards,
Ashok Jain
Mob, 0941…..
email: ……
Hi Ashok Jain,
I received your mail and will respond to it shortly.
meat ka dinner recepi
Thank you so much , just read 20min ago and tried.
Welcome Anjan
the taste was good but the peanuts were not crunchy enough, in fact soft. also they stuck to each other. how can that be avoided
Hello Connie,
You will have to bake them little longer to get them crunchy. Temperatures vary slightly from oven to oven, so the timings vary slightly. Spreading them evenly will keep them separate. may be they were crowded in the tray.Hope this helps.