Masala Peanuts Recipe

Masala Peanuts is a spicy and crunchy, chickpea flour coated and fried peanuts which serves as fabulous tea time snacks. These are super easy to make at home and it takes hardly few minutes to prepare and can be stored for weeks in an airtight container.

Crisp and spicy Besan Masala Peanuts are very popular all over India. They are flavored in different ways – in the North, they are made with a slightly tangy flavor, while in the South it is more of spice than tang, but irrespective of the seasoning, the snack itself is very famous and much-loved by Indians. 

Once the peanuts are cooked, cool them completely. They will be soft when hot and get the crispness only after cooling. 

#Serving Suggestion: Serve with coffee or tea as an evening snack.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

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MASALA PEANUTS RECIPE

Masala Peanuts is a spicy and crunchy, chickpea flour coated and fried peanuts which serves as fabulous tea time snacks.
Course Snack
Cuisine Indian
Keyword masala peanuts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Author Achala

Ingredients

  • 1 cup peanuts / groundnuts
  • 1/4 cup gram flour
  • 1 tbsp rice flour
  • 1 tbsp corn flour
  • 1/2 tsp ginger-garlic paste
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp dry mango powder
  • 1/2 tsp chat masala
  • A pinch of asafoetida (hing)
  • A pinch of baking soda
  • 1/8 tsp turmeric powder
  • 2 tsp oil for coating
  • Water as required
  • Oil for frying as required

Instructions

coating the peanuts:

  • Collect all the required ingredients.
  • Take a bowl, and add gram flour, rice flour, corn flour.
  • Then add black pepper powder, red chili powder, turmeric powder, asafoetida, chat masala, baking soda and salt as per taste.
  • Now add ginger-garlic paste.
  • Mix well making sure all the spices are combined well.
  • Add the skinned peanuts.
  • Roll the peanuts in the flour with a spoon.
  • Sprinkle little water at a time and mix well until each peanut is coated well with the masala.
  • Let it rest for 5 mins.
  • After 5 minutes, add 2 tsp of oil.
  • Give it a mix. This helps to separate peanuts.

frying the peanuts:

  • Take some oil in a wok and heat it sufficiently.
  • Now take 7 to 8 or as much peanuts as possible in your hand.
  • Place these batter coated peanuts in oil, one by one, gently.
  • Take peanuts in hand again and place them in oil. Place as many peanuts as possible in oil for frying.
  • After this, reduce the flame to low and fry until the coating of peanuts turns brown in color.
  • Stir occasionally and fry on low to medium flame. It takes 4 to 5 minutes for frying peanuts at one time.
  • Take out the fried peanuts from the oil and drain the peanuts on a kitchen tissue lined plate.
  • Fry rest of the peanuts as well in a similar manner.

coating the fried peanuts with masala :

  • Take out all the fried peanuts in a plate or in a bowl.
  • Immediately sprinkle chat masala over the fried peanuts and mix well.
  • Keep them as it is for 1 hour so that they cool down completely. While hot, they can be a bit chewy but get super crisp on cooling.
  • Masala peanuts are ready, as they have turned crispy and crusty. You can have these masala peanuts now and store rest in an airtight container and relish eating for up to 2 months.

How To Make Masala Peanuts (Step By Step Instructions With Photos) :

coating the peanuts:

1. Collect all the required ingredients.

2. Take a bowl, and add gram flour, rice flour, corn flour.

3. Then add black pepper powder, red chili powder, turmeric powder, asafoetida, dry mango powder, baking soda and salt as per taste.

4. Now add ginger-garlic paste.

5. Mix well making sure all the spices are combined well.

6. Add the skinned peanuts.

7. Roll the peanuts in the flour with a spoon.

8. Sprinkle little water at a time and mix well until each peanut is coated well with the masala.

9. Let it rest for 5 mins.

10. After 5 minutes, add 2 tsp of oil.

11. Give it a mix. This helps to separate peanuts.

frying the peanuts:

1. Take some oil in a wok and heat it sufficiently.

2. Now take 7 to 8 or as much peanuts as possible in your hand.

3. Place these batter coated peanuts in oil, one by one, gently.

4. Take peanuts in hand again and place them in oil. Place as many peanuts as possible in oil for frying.

5. After this, reduce the flame to low and fry until the coating of peanuts turns brown in color.

6. Stir occasionally and fry on low to medium flame. It takes 4 to 5 minutes for frying peanuts at one time.

7. Take out the fried peanuts from the oil and drain the peanuts on a kitchen tissue lined plate.

8. Fry rest of the peanuts as well in a similar manner.

coating the fried peanuts with masala :

1. Take out all the fried peanuts in a plate or in a bowl.

2. Immediately sprinkle chat masala over the fried peanuts and mix well.

3. Keep them as it is for 1 hour so that they cool down completely. While hot, they can be a bit chewy but get super crisp on cooling.

4. Masala peanuts are ready, as they have turned crispy and crusty. You can have these masala peanuts now and store rest in an airtight container and relish eating for up to 2 months.

Recipe Notes :

  • The peanuts have to be rested to get crisp, would stay good for more than a couple of days in an airtight container.
  • Garam Masala can be added additionally – I didn’t use as ginger garlic paste gives a nice aroma.
  • Do not make the batter too thin. It should be on the thicker side so that it just coats the peanuts and stay.
  • Fry the peanuts on low heat so that they get cooked till inside and become crunchy.
  • Fry the peanuts in 3-4 batches. Do not overfill the pan.
  • Do not add more water while mixing flour and peanuts, add little by little.
  • Sprinkle the chaat masala over the fried peanuts immediately after they are out of the oil. This way the masala will stick to the outer coating and not fall off.
  • Rice our has to be to very fine, which gives the crispness to the peanuts.
  • Adding corn flour is optional, however, it makes besan coating crisper.

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