Masala Peanuts - Spicy Coated Peanuts (Air Fryer, Baked and Fried Recipe)
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.
Masala Peanuts = A tasty, addictive, and easy to make snack, that comes together in no time!
On this page, I have shared a Masala peanuts recipe with step by step images and a video guide to help you make this snack. This page also has important tips, and tricks for this Masala peanuts recipe.
Traditionally these are deep-fried. Many of us prefer a healthier variant of traditional recipes, don’t we? Thus, I have also shared Baked Masala Peanuts and an Air Fryer Masala Peanuts recipe on this page.
No matter how you choose to prepare them, they will always steal the show. Whether you are throwing a party, or it is a simple get-together, these tiny gems can fit in any menu. These become a great snack for get-togethers, tea parties, or even cocktail parties.
The majority of India is a tea drinker. You will find tea in almost every household. And another interesting thing is that In India, tea is never served alone. There is always a snack to munch with it. Either it is some sort of dry snack like , , , or simply a cookie such as this , or .
This masala peanut recipe is a frequent visitor at my place, so I mostly make it either in an Air-Fryer or in the oven. You get almost the same taste, and it is healthier too. Even my non-chili eater kid loves to munch on these masala peanuts.
What are Masala Peanuts?
Masala Peanuts are a spicy and crunchy chickpea flour (gram flour/besan) coated deep fried dry snack made with raw peanuts or groundnuts. It is super easy to make, tastes fabulous, and can be stored for a long time. It goes along well with a hot cup of tea or coffee.
In the Hindi Language Masala = Spicy and Peanut = Moongfali. Thus this Masala Peanuts or Masala Groundnut is also known as Masala Moongfali in Hindi.
These Masala Peanuts:
✔ are tasty and super easy to make
✔ are suitable for gluten-free and vegan diets
✔ can be deep-fried, or made in an air fryer or oven
✔ has a longer shelf life
✔ flavourings can be customized
✔ are ready in no time
✔ can be served with any beverages
✔ make a wonderful snack for parties or get-togethers
What are the ingredients used in Masala Peanuts?
Masala Peanuts are made with some simple ingredients. These are:
This is the key ingredient for this recipe.
Gram Flour (Besan):
This is used for coating peanuts. Gram flour makes a nice cover for these peanuts.
The addition of rice flour gives these peanuts a crispy crunchy coating.
Used for cooking and brushing.
It is added for the additional flavors.
This is a spicy recipe, and that’s why it uses many spices like red chili powder, turmeric powder, salt, black salt, chat masala powder, dried mango powder, and dried mint powder.
How to make Masala Peanuts?
This Masala Peanut recipe makes Haldiram’s style Spicy Coated Peanuts. Making it is very simple and fuss-free. Once the ingredients are ready, it takes only a few minutes of your effective time. This is how it is done in simple 6 steps.
Rinse raw peanuts and coat them with ginger-garlic paste and some oil.
Make a mixture with rice flour and chickpea flour and spices.
Pour the flour mixture over peanuts and splash gently with some water.
Mix well to coat. Deep Fry, Air Fry, or Bake.
Make a spice mix by combining powdered spices and sprinkle fried/baked peanuts with this spice mix.
Let them cool completely. Store Masala Peanuts and enjoy anytime!
You can get a fully written step-by-step recipe and video recipe in the recipe box on this page.
How to serve Masala Peanuts?
To make masala peanut chaat, you need to make a mix of finely chopped onions, finely chopped tomatoes, finely chopped green chilies, chopped cilantro (coriander) leaves, some lemon juice, and some chaat masala powder. Add this to your masala peanut and stir.
Masala peanut chaat is ready. Serve immediately.
How to store Masala Peanuts?
After air frying/frying/baking, let the masala peanuts cool completely on a cooling plate. 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.
What are the tips, tricks and variations to make the best Masala Peanuts at home?
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. You can always fill the void with other spices.
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 hot red chili powder or cayenne pepper.
I used Himalayan black salt in this masala peanut recipe, but if you don’t have black salt, then you can swap it with pink salt or any other rock salt.
Masala peanuts have spicy besan coating like . But this recipe is a bit different than pakora recipes because here you don’t make a batter to coat it. So never make besan batter for masala peanuts. Always coat your peanuts with dry spicy besan mix and then splash it with 1-2 tablespoons of water just to coat.
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.
Sprinkle peanuts with spice masala mix as soon as they are out of the oil/air fryer/oven, sprinkle them with spice masala mix. This way masalas will coat the outer layer and will come off.
If you are baking and air frying masala peanuts, then you can add 1 tablespoon of hot oil and then coat peanuts with this masala mix.
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.
When frying peanuts, make sure that you don’t overcrowd the pan.
You can store masala peanuts for up to a month in an airtight container in a dark place at room temperature.
Before frying or baking, make sure to separate the peanuts, if they are clumped together.
To coat the peanuts, the besan mixture should be dry and slightly sticky.
Feel free to adjust the amount of spices according to your taste.
I am making Haldiram’s style spicy coated peanuts, that’s why I sprinkled fried peanuts with a spice mix. If you don’t want it that way, then feel free to skip this part.
If you can’t find rice flour, then you can simply pulse rice in a mixer. Or you can replace it with the same amount of cornstarch.
Masala Peanuts (Air Fryer, Baked and Fried Recipe) (Step-by-step photo instructions)
- Add raw peanuts and 1 cup water to a mixing bowl.
- Mix well and soak them for 2 minutes.
- After 2 minutes, drain the water from the peanuts.
- Now add ginger garlic paste and 1 tablespoon of oil to the rinsed peanuts.
- Give it a good massage and set aside for 5 minutes. These 5 minutes of marinating time would enhance the flavors of these masala peanuts.
Making Masala Powder (Spice Mix):
- Add black salt, dried mango powder, chaat masala powder, red chili powder, and dried mint powder to a mixing bowl.
- Mix well until combined. Spice Mix is ready. Keep it aside.
Making Masala Peanuts:
- Add gram flour, rice flour, salt, 1 teaspoon chili powder, turmeric powder, garam masala powder, and asafoetida to a bowl.
- Mix well until combined.
- Now transfer the prepared spicy besan and rice flour mixture to the bowl of peanuts.
- Using your hands, mix everything to cover the mixture with peanuts.
- Now splash the coated peanuts with 1 tablespoon of water. Mix gently so that the besan mixture sticks to the peanuts. You can add 1 tablespoon of more water if needed. You only need to moisten the besan mixture, so that it covers peanuts well. Don't add too much water.
- Once the peanuts are nicely coated, keep them aside.
How to Fry Masala Peanuts:
- Heat oil in a pan over high heat. Once hot, turn the heat to lowest.
- Now carefully drop a handful of besan coated peanuts into the hot oil. Separate peanuts if they are stuck. Do not stir them at this point.
- Let them fry over low heat until they float on the surface. Now stir, and turn the heat to medium-low and deep-fry until they are golden and crispy.
- When fried, drain them with a spatula and transfer them onto a paper towel-lined plate to remove excess oil.
- Sprinkle fried masala peanuts with the prepared spice mix. Toss well to combine.
- Let them cool completely before storing. Store and enjoy them with some masala chai.
How to Air Fry Masala Peanuts:
- Air Fryer Peanuts Masala:
- Preheat the air fryer to 170°C/340°F for 3 minutes.
- Brush or spray the air fryer basket with some oil.
- Place besan coated peanuts in the air fryer basket in a single layer.
- Air fry for 4 minutes and then remove the basket.
- Stir the peanuts well.
- Air fry for 4 more minutes at 175°C/350°F.
- After 4 minutes, remove peanuts from the basket and transfer them onto a plate. Sprinkle with the premade spice mix. And toss well to combine. (You can also add 1 tablespoon of hot oil along with the spice mix). Let them cool completely before storing.
How to Bake Masala Peanuts:
- Preheat oven to 200°C/400°F. Line a medium baking pan with parchment paper or brush with some oil.
- Transfer the peanuts to the pan and spread them in a single layer. At this point, you can drizzle peanuts with some oil.
- Bake in the preheated oven at 200°C/400°F on the middle rack for 18-20 minutes or until crisp. The temperature of every oven is different so keep an eye after 15 minutes to make sure that you don't burn them.
- Once baked, remove the tray from the oven.
- Sprinkle peanuts with the masala power (spice mix). Toss well and let them cool completely.
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