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 recipesPoha chivdaOats chivdaChurumuriJhal muri For more healthy snack recipes, checkCorn chatChana chatVegetable spring rollsPaneer tikki or cutletWheat paneer crackersBaked 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.
  2. Clean and rinse peanuts briefly under running water. Drain off the water completely.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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