Masala Peanuts
This masala peanuts recipe gives both air fryer and deep fried instructions. Try this perfect, delicious snack.
Servings 4
Calories 343kcal
Equipment
Ingredients
- 1 cup peanuts
- ½ cup chickpea flour
- 2 tbsp. cornstarch
- 2 tsp. Peanut oil or use any neutral tasting oil
- ½ tsp. Salt
- ½ tsp. Garam masala
- ¾ tsp. Cayenne or paprika for less heat
- ½ tsp. Turmeric powder
- ¼ tsp. Cumin seeds
- ½ tsp. Ground coriander
- ½ tsp. Amchur powder
Instructions
- Take 1 cup raw peanuts in a bowl.
- In another bowl, mix together ½ cup chickpea flour or besan with 2 tbsp. cornstarch.
- Add turmeric powder, salt, chilli powder or cayenne, cumin seeds, ground coriander, and amchur powders.
- If you don't have certain spices, it's okay to use the spices you have at hand.
- Now add the chickpea flour mix with spices on top of the peanuts.
- Add 2 tsp. Oil. You can use any oil at hand.
- Mix everything together till the peanuts start getting coated.
- Now add water tsp. By tsp. Till the coating gets wet enough to adhere well to the peanuts.
- Do not make the coating runny or watery but very thick.
- Once all the peanuts are coated, keep aside.
Air fryer Instructions
- Preheat air fryer at 390F or 200C for 5 minutes.
- Brush or spray the basket with oil. Then lay the coated peanuts in one layer. They will stick to each other and that’s fine.
- Do not pile them one on top of another.
- Air fry at 390F or 200C for about 6-8 minutes till the peanuts are crunchy and roasted.
- The coating gets really crunchy at this time.
- Pick out one and check for doneness. Be careful though, as it will be very hot.
- If needed, air fry for 1-2 minutes more till done.
- I needed two batches for 1 cup peanuts. The second batch was done in 5 minutes faster than the first one.
Deep Frying
- Heat oil in a pan.
- Once it is medium hot, carefully add coated peanuts to the oil.
- Deep fry on medium flame for a couple of minutes till the peanuts are nicely browned and cooked.
- Using a slotted spoon, take them out and place on absorbent paper. Serve once cooled a bit.
- Serve as a tasty snack.
Notes
1. Use raw peanuts with skin. Do not use pre roasted peanuts for this recipe.
2. Chickpea flour with cornstarch is used for the coating of peanuts. You can use only chickpea flour too. Cornstarch helps in making the peanuts crispy.
3. Any spices can be used in this recipe as per taste. If you don’t have amchur, use 2 tsp. Lemon juice in its place.
4. You can store these peanuts in air tight jar at room temperature for up to two week. In case, their crispiness goes down, air fry for a couple of minutes to make them crispy before serving.
5. Do not use too much water. Just adding enough so that the peanuts are well coated is enough.
6. When air frying, do not pile coated peanuts on top of each other. Put them in a single layer.
2. Chickpea flour with cornstarch is used for the coating of peanuts. You can use only chickpea flour too. Cornstarch helps in making the peanuts crispy.
3. Any spices can be used in this recipe as per taste. If you don’t have amchur, use 2 tsp. Lemon juice in its place.
4. You can store these peanuts in air tight jar at room temperature for up to two week. In case, their crispiness goes down, air fry for a couple of minutes to make them crispy before serving.
5. Do not use too much water. Just adding enough so that the peanuts are well coated is enough.
6. When air frying, do not pile coated peanuts on top of each other. Put them in a single layer.
Nutrition
Calories: 343kcal | Carbohydrates: 24g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Sodium: 260mg | Potassium: 469mg | Fiber: 6g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg