Masala Peanuts
Crispy, spicy, and irresistible, these peanuts are a perfect snack!
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 12g protein🍚 18g carbs🥑 18g fat🌾 4g fibreper serving
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servings
Ingredients
- 🥜200 g raw peanuts
- 🍚3 tbsp gram flour (besan)
- 🌾1 tbsp rice flour
- 🌶️1 tsp red chili powder
- 🧡½ tsp turmeric powder
- 🥣½ tsp garam masala
- 🧂½ tsp chaat masala
- 🧄½ tsp ginger-garlic paste
- 🍋2 tbsp lemon juice
- 💧2 tbsp water
- 🧂½ tsp salt
- 🌻2 cup oil for deep frying
Pro tips
- Ensure the oil is at the right temperature; too low and peanuts will be soggy, too high and they'll burn outside and remain raw inside.
- For extra crispiness, you can double fry by frying once, letting them cool slightly, and then frying again for a minute.
- Adjust chili powder to your spice preference, or add a pinch of black salt for an extra tangy kick.
- Store cooled masala peanuts in an airtight container for up to a week to maintain freshness and crunch.
Method
- 1In a large bowl, combine gram flour, rice flour, red chili powder, turmeric powder, garam masala, chaat masala, ginger-garlic paste, and salt.
- 2Add lemon juice and water to the dry ingredients, mixing well to form a thick, smooth batter. It should be just thick enough to coat the peanuts.
- 3Add the raw peanuts to the batter and toss thoroughly, ensuring each peanut is evenly coated.
- 4Heat oil in a deep pan or wok over medium heat. To test if the oil is ready, drop a tiny bit of batter; it should sizzle and rise immediately.
- 5Carefully add the coated peanuts in small batches to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes per batch.
- 6Using a slotted spoon, remove the fried peanuts and transfer them to a plate lined with paper towels to drain excess oil.
- 7Allow to cool completely before serving. They will become crispier as they cool.