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.
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.
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
- 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