Roasted Peanuts Spiced
Crunchy, golden roasted peanuts coated in a fragrant blend of spices and a whisper of chickpea flour for extra crispiness. This quick Indian-style snack is perfect with evening chai or as a party nibble, ready in under 20 minutes with simple pantry ingredients.
For 4 servings
- prep
Prepare the spice mix.
In a small bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, cumin powder, salt, and chaat masala. Stir well and set aside.
- fry · ~8 min
Dry roast the peanuts.
1.Heat a heavy-bottomed pan over medium-low heat.2.Add the raw peanuts and dry roast, stirring continuously, for 6-8 minutes until they turn light golden and release a nutty aroma.3.Watch carefully — peanuts burn quickly after the first crackle. - mix · ~1 min
Coat the peanuts with oil and lemon juice.
Drizzle the oil and lemon juice over the roasted peanuts in the pan. Toss well so every peanut is lightly coated, which helps the spice mix stick.
- saute · ~3 min
Add the spice mixture and crisp.
1.Sprinkle the prepared spice mix evenly over the peanuts.2.Reduce heat to low and stir continuously for 2-3 minutes until the flour coating turns light golden brown and crisp.3.The peanuts should feel dry to the touch and have a crunchy coating.TIPKeep the heat low during this step. High heat will burn the chickpea flour before it crisps up, leaving a raw taste. - rest · ~10 min
Cool completely on a plate.
Transfer the spiced peanuts immediately to a wide plate and spread them out. Let them cool completely at room temperature — they will crisp up further as they cool.
- garnish
Garnish with fresh coriander and serve.
Toss the cooled peanuts with freshly chopped coriander leaves and serve in small bowls.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use raw, skinless peanuts for even roasting and best texture; pre-salted or roasted peanuts will turn tough.
- 2Keep stirring continuously while dry roasting peanuts to prevent scorching—they burn in seconds after the first crackle.
- 3Always cool the peanuts completely on a wide plate; they become crunchier as they cool.
- 4Add the chickpea flour mixture over low heat only; high heat will burn the flour and leave a raw, bitter taste.
- 5For extra crunch, spread the cooled peanuts in a single layer and let them sit uncovered for 10 minutes before serving.
- 6Store leftovers in an airtight container at room temperature for up to 1 week; re-crisp in a dry pan for 2 minutes if needed.
Adapt it for your goals.
Low-oil
Skip the oil drizzle in step 3 entirely—just toss the hot, dry-roasted peanuts with lemon juice and the spice mix. The residual heat still binds the coating, cutting oil without sacrificing crunch.
high proteinHigh-protein
Add 1 tablespoon of roasted gram flour (bhuna besan) to the spice mix—it boosts protein and deepens the nutty, savory profile.
garlic chiliGarlic-chili
Stir in ½ teaspoon of garlic powder and an extra pinch of red chili flakes with the spice mix for a bolder, fiery kick that garlic lovers will crave.
jainJain
Omit the garlic (already absent) and swap lemon juice for a splash of dry mango powder (amchur) to keep it Jain-friendly while retaining tangy brightness.
Why this is on our healthy list.
Rich in Healthy Fats
Peanuts provide monounsaturated and polyunsaturated fats that support heart health and help keep you full longer.
Good Source of Plant Protein
With 7–8 grams of protein per serving, these spiced peanuts make a satisfying, muscle-friendly snack.
Antioxidant Spices
Turmeric and cumin deliver anti-inflammatory antioxidants, while chaat masala adds a boost of digestive-friendly spices.
Low Sugar Snack
Naturally sugar-free and made with only a pinch of salt and spice, this snack fits low-sugar and keto-friendly diets.
Frequently asked questions
No, raw skinless peanuts are essential—pre-salted or roasted ones will be too dry and won't absorb the coating properly, resulting in a tough texture.
