Masala Peanuts
Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
Ingredients
- 1 ½ cup Peanuts or 1/2 pound shelled peanuts
- ½ cup gram flour basen
- ¼ cup rice flour
- 1 Tbsp coriander powder dhania
- ½ tsp turmeric haldi
- 1 tsp red pepper
- ½ tsp black pepper
- 1 Tbsp green chili finely chopped
- ¼ tsp ginger powder soth
- 1 tsp salt adjust to taste
- ½ tsp mango powder amchoor
- ⅛ tsp citric acid
Also needed:
- 1 cup Water as needed
- Oil to fry
Instructions
- In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
- Mix all the ingredients together in a large bowl.
- Add water as needed making sure the spices and flour stick to the peanuts uniformly.
- Heat the oil in a frying pan on medium heat.
- The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
- put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
- While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
- Fry the peanuts until they turn light brown, turning them occasionally.
- When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
- After cooling to room temperature, the peanuts should be crispy.
Notes
- Masala Peanuts can be stored for a month in an airtight container.
- Also see my recipe for Spicy Cashew, Almond brittle.
- These make a delicious homemade gift – pack it in a jar or candy bag.
Tried this recipe?Let us know how it was!
Peanut Masala Recipe: A Spicy Delight
Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.
How to Make Masala Peanuts Recipe: Step-by-Step Guide
Step 1: Prepare the Peanuts
Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.
Step 2: Dry Roast the Peanuts
Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.
Step 3: Prepare the Spice Mixture
While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.
Step 4: Coat the Peanuts with Spices
Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.
Step 5: Serve and Enjoy
Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.
Tips for Making Perfect Masala Peanuts
- Experiment with different spice blends to customize the flavor according to your preferences.
- You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
- For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
- Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
- Allow the peanuts to cool completely before storing them to maintain their crispiness.
Variations of Masala Peanuts
Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.
Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.
Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.
Benefits of Masala Peanuts
Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.
Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.
Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.
FAQs about Masala Peanuts
Can I use pre-roasted peanuts for this recipe?
While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.
How long do homemade masala peanuts stay fresh?
When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.
Can I make masala peanuts without oil?
Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.
For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.
If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi
Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.
Thich Nu Tinh Quang
January 24, 2022 at 10:00 amHi, Manjula. Can these be stored and given as a gift, in a mason-type jar? Just wondering if they will keep longer than a few days. Thanks.
pooja
February 1, 2017 at 8:23 amWhat can we use in place of citric acid mam?
Manjula Jain
February 2, 2017 at 1:24 amPooja, amchoor (dry mango powder) or lemon juice
Veena
November 10, 2016 at 12:08 pmHi, I would love to try this recipe. Is it possible to make it without the rice flour?
Manjula Jain
November 12, 2016 at 12:52 amVeena, yes you do without rice flour.
Manjul jain
May 15, 2016 at 11:18 pmVery yummy.
I tried it.
Manjula Jain
May 19, 2016 at 12:25 amthank you
Padmavathi
August 29, 2015 at 10:42 amWow Aunty ji
Iam really happy to See and follow your recipes and finally i found a Indian vegetarian recipes which i can try and share with our friends.. thank you so much for great recipes
Loretta
January 29, 2015 at 6:24 pmThanks so much manjula for sharing your lovely recipes. I have tried quite a few and my husband and I really enjoyed it. I am going to try many more of your recipes. Thanks once again.:)
U Pattni
July 14, 2014 at 10:45 pmHello Manjulaben
Thx for this lovely recipe
Can we bake Masala peanuts instead of frying
Pattni from Nairobi,Kenya
Manjula Jain
July 14, 2014 at 10:53 pmU Pattni,
these can not be baked
narasimhan
January 21, 2012 at 9:01 amHello aunty,
can i use ready made bajji bonda mix for preparing this?
sunita
December 26, 2011 at 2:14 amHi aunty…. I tried many of ur recipe all came wit great n i prepared this masala peanuts during journey all like very much were asking for this recipe.
thank u very much for such a great recipes.
Anju
January 18, 2011 at 1:31 pmHi Manjula Aunty ,I love your receipes i tried this recipe it was a big hit,everyone was asking for this recipe Thankyou so much
kanchan
December 4, 2010 at 12:09 pmHi Manjula!! my mom used to make very good masala peanuts, but i just wanted to know if we add rice flour to make it crispy. i could not find the recipe on any other site. but you have it!! great!! and its perfect!! THANKS!!
Manjula Jain
December 4, 2010 at 1:08 pmKanchan,
Rice flour will work.
Neeta
September 10, 2010 at 2:17 amhi manjulaji pls tell me what is ginger powder n can we make this at home
leena
July 1, 2010 at 9:45 pmdear manjula madam, thanks a lot for recipes.Yesterday i made masala peanuts as per proper measurement but it did not come out cruncy what could be the reason please tell me.
leena
July 1, 2010 at 9:15 pmdear manjula ji, thanks a lot for your receipes,yesterday i made masala peanuts as per the measurement but mine did not come out cruncy why?? please please tell me
Siri
April 20, 2010 at 2:22 pmHi Manjula ji,
Like your recipes,thanks for nice website with awesome recipes.
Can we substitute cashews instead of peanuts to make masala cashews?
If not,let me know how to make masala cashews?
Manjula Jain
April 20, 2010 at 2:30 pmSiri, Cashews will be great.
Shreya
March 30, 2010 at 3:46 pmHello Manjula Aunty,
Instead of deep frying, can i bake it in oven?
sunita
March 14, 2010 at 2:17 pmhi manjula aunty,
the recipe luks grt,ll surely try it.
jus 1 question
is citric acid and taatri one n the same thing?
Bob
February 11, 2010 at 3:44 pmHi. Great site!! Can you use peanuts that have already been roasted? Thanks!
Manjula Jain
February 11, 2010 at 3:51 pmHello Bob,
Yes you use roasted peanuts.
Bob
February 12, 2010 at 12:02 amThanks! I’m hosting a dinner party on Saturday and using a lot of your recipes. It should be great!
KEERTHI
February 6, 2010 at 5:21 pmhi manjula,
thank you for the recips.masala peanuts are very good.
thank you so much.
sweta
February 3, 2010 at 9:38 amHi Manjula ji , I made this spicy peanuts these r good . Please tell us honey roasted peanut recipie ……………please ……………………..
Dhanya
January 16, 2010 at 5:05 pmi am a big fan of your recipies . Keep up the good work.
Bhakta Robert
October 21, 2009 at 7:47 pmHaribol Manjula Mataji! Thank you for this and all your vegetarian recipes!
Micheline
August 27, 2009 at 3:20 amHello Manjula, I am from Australia and I happened to see your website by pure chance. You are simply fantastic!!
I want to try all your recipes. Please tell me what citric acid is and why we need in the Masala Peanuts recipe?
Can we make the peanuts without the citric acid?
Thank you
aish
September 19, 2009 at 8:42 pmcitric acid is needed so that if we store this recipie it may not get spoiled ok!
Babita
May 19, 2010 at 4:00 amCitric acid is a natural preservative and also adds a acidic or sour taste to the dish.
Shalu
August 24, 2009 at 4:40 pmManjula Aunty..you are great… i am a regular follower of your website and have tried a bunch of things and my hubby just loves it 🙂
names.txt
July 29, 2009 at 4:07 pmGood stuff, bookmark +1 😉
neha
July 20, 2009 at 1:34 pmHi Manjula Aunty,
I tried your besan ladoo recipe it came out really well You are doing a great job and thanks for sharing your recipes with us
Thanks
Neha
anitha kailash
June 23, 2009 at 5:56 pmMam,your recipes are excellent.I am in Singapore and I always try your recipes and share it with my friends.Thank you very much for sharing your recipes with us!Shukriya!bohoth acha lagraha hae!
Ashwini
June 18, 2009 at 11:08 amhello aunty,
your recipes are simply superb i loved it lot
Yar
May 15, 2009 at 6:02 amHello Aunty,
I tried ur Spinach parata came out great. Really appreciate u for the great job.
Thanks,
Yar
Nikki
April 23, 2009 at 2:32 amThese look great. I really enjoy your blog. Indian food is one of our favorites by far.
Radha
April 22, 2009 at 12:23 pmYou are an excellent cook. Your family is very luck to have you. Thank you for sharing your recipes with us.
Jaya
April 13, 2009 at 3:16 amStone grinders will not be easy to find here. Everyone I know uses electric grinders like a food processor and/or blender.
ABHA NIGAM
April 12, 2009 at 7:15 pmHello manjula ji, my name is Abha Nigam and i stay in houston texas. I have gone each and every store to find aSTONE GRINDER in Houston . But iam surprised iam not getting it. Since you have recommended some kitchen utencils, can you suggest me where i can get GRINDER AND NOT BLENDER BECAUSE I HAVE TO GRIND RICE IN STONE GRINDER BUT IAM NOT GETTING IT. and how much it cost me. From New york, it is available but it is very expensive $160.00 which i cannot afford. Can you help me in this matter? I will be appreciate if you kindly let me know. Abha
Yar
May 15, 2009 at 5:58 amHi,
I know it is such a pain to try new dishes with out a grinder . If u are looking for something to make powders u can check Cuisinart DCG-20N (http://www.amazon.com/Cuisinart-DCG-20N-Coffee-Grinder-White/dp/B00004S9CX/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1242392166&sr=8-1) which costs only $20 and grinds anything into powder like (Spices,peanuts etc) But note U should clean it only with cloth dont try to wash it.
amrita
March 24, 2009 at 1:28 amhi manjula,
after seeing your video’s, i have become your fan.the recipes r so simple.thanks a ton for making cooking so pleasurable.
Gayatri Sharma
February 27, 2009 at 12:29 amHello Auntyji
Today I have tried this recipe and it came out well. The amount of spices narrated by you in the video is perfect to get a a very good taste. Thanks for giving this nice and tasty recipe.
sushmalohit
February 26, 2009 at 3:55 amhi aunty, u r really rocking. gr8 recipes. i didnt know how to cut veg.. but seeing ur vides i have learnt
so many hummy recipes my hubby enjoyes eating it … thanks a lot .. love u
farheen
December 23, 2008 at 11:26 amI have made the namakpara recipe and it was awesome manjula aunty! it was finished as soon as it was made! and tasted just like you get in stores.
sonu
November 19, 2008 at 4:03 pmaunty plz plz tell how to make bharwa baigain , somehow the other i mess it up please! thanx a ton for ur wonderful recipes!
Manjula Jain
November 17, 2008 at 7:04 pmHello Sonu, use lemon juice
jayashree
April 8, 2009 at 7:30 amManulaji
Thanks for sharing your recipes with us and you explain it so well that i just can’t wait to try out the recipes.
sonu
November 17, 2008 at 4:04 pmcan we add anything else in place of citic acid
ananthi
October 25, 2008 at 11:43 amhello aunty thanks a lot. for good and easy recipe.wish u happy deepavali
manju
October 20, 2008 at 12:33 ammanjula ji ur recipes r first loaded on youtube n not on ur website.ur new burfi recipe is not here.anyways i have one request plzzzzzzzzpost eggless sponge cake.thanx in advance
manju
October 17, 2008 at 6:54 amthanx manjula ji.u r rocking.gr8 recipes now a days.