Masala Peanuts are tasty, crunchy, addictive, and easy to make snack, that comes together in no time. They are made using chickpea flour/besan, rice flour, peanuts, and few spices which serves as wonderful tea-time snacks.
These peanut masala are so much better than store brought ones.
These crunchy and spicy coated peanuts are one of the most popular Indian snacks made using spicy gram flour coating and raw peanuts. You may call it the Indian version of hot chili roasted peanuts.
These masala peanuts are inherently gluten-free and vegan. Serve them with hot masala chai/coffee
HOW TO MAKE MASALA PEANUTS?
In a mixer, pulse the fennel seeds, ginger, garlic and curry leaves for 3-4 times.
To a large mixing bowl add peanuts, chilli powder, hing, turmeric, salt, chaat masala, lemon juice and pulsed paste. First mix this well to coat the peanuts with little sprinkle of water.
Followed by Besan and Rice flour. Add water little by little to form a sticky mixture. Be very careful in this step.
Heat a pan with enough oil to deep fry, add the peanut mixture in small batches. While adding itself seperate and add. Cook for in low medium flame for a minute then turn over. While turning it if looks sticking seperate it.
Cook until crisp, golden brown. Switch off and fry curry leaves at the end.
Let the masala peanuts cool completely and then store in an airtight container. Enjoy with chai or coffee!
WHAT ARE THE TIPS, TRICKS AND VARIATIONS TO MAKE MASALA PEANUTS?
- If you can’t find rice flour, you can replace it with the same amount of cornstarch.
- Chaat masala powder and amchur powder give this chaat a tangy and flavorful taste, so using them both is highly recommended. But if you can’t find them, then surely you can skip them.
- Turmeric powder is added for the color and flavor here. If you don’t want to use turmeric then you can skip adding it.
- Kashmiri red chili powder can be replaced with regular red chili powder.
- Feel free to adjust the amount of spices according to your taste.
- Do not add more water while mixing flour and peanuts, add little by little. It should be on the thicker side so that it just coats the peanuts and stays.
- Before frying, make sure to separate the peanuts, if they are clumped together.
- When frying peanuts, make sure that you don’t overcrowd the pan.
- Do not touch peanuts after adding them to the hot oil until they float on the surface. Otherwise, the batter would come off and you will end up with just fried peanuts.
- Fry the peanuts on low heat and when they float on the surface then fry them on medium-low heat until they become crunchy and crispy.
HOW TO SERVE MASALA PEANUTS?
You can serve these masala peanuts as a snack with your tea or coffee. Or if you are feeling too indulgent then you can make instant masala peanut chaat with it.
HOW TO STORE ?
Once cooled completely, they can be stored in an airtight container for up to 1 month. But they are so addictive, so I doubt that they would last that long.
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Masala Peanuts
Ingredients
- 2 cups Raw Peanuts with skin
- 2 tbsp Kashmiri Red Chilli Powder
- 1/4 tsp hing/asafetida
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 tsp fennel seeds
- 2 inch ginger
- 4 garlic peeled
- 1 strig curry leaves
- 1/2 tsp chat masala or aamchur powder optional
- 1 tbsp lemon juice optional
- 1/4 cup chickpea flour/gram flour/besan
- 2 tbsp rice flour
- oil as required
- water as required
Instructions
- In a mixer, pulse the fennel seeds, ginger, garlic and curry leaves for 3-4 times.
- To a large mixing bowl add peanuts, chilli powder, hing, turmeric, salt, chaat masala, lemon juice and pulsed paste. First mix this well to coat the peanuts with little sprinkle of water.
- Followed by Besan and Rice flour. Add water little by little to form a sticky mixture. Be very careful in this step.
- Heat a pan with enough oil to deep fry, add the peanut mixture in small batches. While adding itself separate and add. Cook for in low medium flame for a minute then turn over. While turning it if looks sticking separate it.
- Cook until crisp, golden brown. Switch off and fry curry leaves at the end.
- Let the masala peanuts cool completely and then store in an airtight container. Enjoy with chai or coffee!
Notes
- If you can’t find rice flour, you can replace it with the same amount of cornstarch.
- Chaat masala powder and amchur powder give this chaat a tangy and flavourful taste, so using them both is highly recommended. But if you can’t find them, then surely you can skip them.
- Turmeric powder is added for the color and flavor here. If you don’t want to use turmeric then you can skip adding it.
- Kashmiri red chili powder can be replaced with regular red chili powder.
- Feel free to adjust the amount of spices according to your taste.
- Do not add more water while mixing flour and peanuts, add little by little. It should be on the thicker side so that it just coats the peanuts and stays.
- Before frying, make sure to separate the peanuts, if they are clumped together.
- When frying peanuts, make sure that you don’t overcrowd the pan.
- Do not touch peanuts after adding them to the hot oil until they float on the surface. Otherwise, the batter would come off and you will end up with just fried peanuts.
- Fry the peanuts on low heat and when they float on the surface then fry them on medium-low heat until they become crunchy and crispy.
