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A classic Indian snack that's crunchy, spicy, and utterly addictive. Raw peanuts are coated in a spiced chickpea flour batter and deep-fried to golden perfection. Perfect with a cup of chai or as a party starter.
Prepare the Spice Batter
Coat the Peanuts
Heat the Oil
A classic Indian snack that's crunchy, spicy, and utterly addictive. Raw peanuts are coated in a spiced chickpea flour batter and deep-fried to golden perfection. Perfect with a cup of chai or as a party starter.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 480.25 calories per serving with 16.65g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Peanuts in Batches
Drain, Season, and Cool
For a baked or air-fried version, preheat your oven or air fryer to 180°C (350°F). Add 1 tbsp of hot oil to the batter to help it crisp up. Arrange the coated peanuts in a single layer and bake for 15-20 minutes or air fry for 10-12 minutes, shaking halfway through, until golden and crisp.
Add 1 tsp of ajwain (carom seeds) and 1/2 tsp of black pepper to the batter for a different flavor profile.
Finely chop a few curry leaves and add them to the batter for a fresh, aromatic taste.
Both peanuts and besan (chickpea flour) are excellent sources of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Peanuts are rich in monounsaturated and polyunsaturated fats, which are known to be heart-healthy. These fats can help in lowering bad cholesterol levels when consumed as part of a balanced diet.
This snack provides a good amount of dietary fiber from both the peanuts and the besan coating. Fiber aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Masala Peanuts can be a source of protein, fiber, and healthy fats from the peanuts. However, because they are deep-fried, they are high in calories and fat. They are best enjoyed in moderation as a snack. For a healthier option, try the baked or air-fried variation.
One serving (approximately 1/2 cup or 98g) of deep-fried Masala Peanuts contains around 495 calories, primarily from the peanuts and the oil absorbed during frying.
Sogginess is usually caused by a few factors: the batter was too thin, the oil temperature was too low (causing them to absorb excess oil), or they were stored before cooling down completely, trapping steam in the container.
It is not recommended. Raw peanuts cook along with the batter, resulting in a perfect crunch. Using already roasted peanuts can lead to them becoming overcooked, hard, or burnt inside the coating.
The key is to drop the coated peanuts into the oil one by one or in very small clusters, separating them with your fingers as you go. Also, avoid overcrowding the pan, which gives them space to fry individually.
Once cooled completely, you can store them in a clean, dry, airtight container at room temperature for up to one week. Their crispness will diminish over time.
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