Peanut Chaat Recipe – Crispy Fried Snacks with Besan & Spices

Last Updated on 5 months ago by Neha Deshmukh

Peanut Chaat Recipe – Crispy Fried Snacks with Besan & Spices

Hey everyone! If you’re anything like me, you love a good crunchy, spicy snack with your evening chai. And honestly, what’s better than a homemade snack that’s ready in under 30 minutes? Today, I’m sharing my go-to recipe for Peanut Chaat – it’s seriously addictive! I first made this for a Diwali get-together and it disappeared within minutes. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This Peanut Chaat is the perfect blend of crispy, spicy, and savory. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic way to use up those raw peanuts you might have in the pantry. It’s a delightful snack for any time of day, and trust me, once you start, you won’t be able to stop!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ½ cup raw peanuts (about 75g)
• 3 tbsp besan flour (gram flour, about 45g)
• 1.5 tbsp rice flour (about 20g)
• 1 tsp red chili powder (adjust to your spice preference!)
• 1 tsp garam masala powder (about 5g)
• ½ tsp ginger-garlic paste (about 3g)
• Salt as needed
• 2 pinches asafetida (hing)
• 1 tsp cooking oil
• Cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using raw peanuts is key here – they get wonderfully crispy when fried. Don’t try to substitute with roasted peanuts, it just won’t be the same.

Besan flour (gram flour) is the star of the coating, giving it that lovely texture. Rice flour adds extra crispiness – a little goes a long way!

And then there’s hing, or asafetida. This little pinch packs a big flavor punch. It’s a staple in Indian kitchens, especially for those of us who enjoy a good digestive boost. My grandmother always said a little hing helps with bloating, and honestly, I think she was onto something! It has a unique, pungent smell when raw, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your raw peanuts a good wash and soak them in water for about 15 minutes. This helps them get extra crispy. Then, drain them completely. No one likes soggy chaat!
2. In a bowl, combine the soaked peanuts, besan flour, rice flour, red chili powder, garam masala powder, ginger-garlic paste, hing, salt, and 1 tsp of oil.
3. Now, add water gradually, a tablespoon at a time, and mix everything well. You want to form a thick coating that clings to the peanuts. Don’t add too much water at once, or it’ll become too runny.
4. For deep frying: Heat up your cooking oil in a pan over medium heat. Carefully drop in batches of the coated peanuts and fry until they’re golden brown and super crispy. This usually takes about 3-5 minutes per batch. Drain them on paper towels to remove any excess oil.
5. For microwave: If you’re short on time (or just prefer not to deep fry), you can microwave them! Grease a microwave-safe plate. Spread the coated peanuts evenly on the plate. Microwave at 800W for 3 minutes, flip them over, and microwave for another 3-4 minutes, or until they’re crispy. Keep a close eye on them, as microwave times can vary.
6. Let the Peanut Chaat cool completely before serving. This is the hardest part, I know! Store any leftovers in an airtight container.

Expert Tips

• Don’t overcrowd the pan when deep frying. Fry in batches to ensure even cooking and maximum crispiness.
• Make sure the peanuts are completely dry before frying or microwaving.
• For extra flavor, you can add a pinch of turmeric powder to the batter.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: My family loves it medium-spicy, but you can adjust the amount of red chili powder to make it mild or hot. My friend, Priya, adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This is a fantastic snack for Diwali and Holi. It’s always a hit at parties!
• Cooking Method: I love the deep-fried version for that authentic chaat flavor, but the microwave method is a great option for a quick and healthier snack.

Serving Suggestions

Peanut Chaat is delicious on its own, but it’s even better with a side of mint chutney or tamarind chutney. It’s also a great addition to a chaat platter with other savory snacks. Serve it with a hot cup of masala chai for the perfect afternoon treat!

Storage Instructions

Store cooled Peanut Chaat in an airtight container at room temperature for up to 3-4 days. It might lose some of its crispiness over time, but it will still be delicious!

FAQs

What type of oil is best for frying Peanut Chaat?

Groundnut oil (peanut oil) is traditionally used, as it complements the peanut flavor beautifully. However, you can also use vegetable oil or sunflower oil.

Can I use roasted peanuts instead of raw peanuts?

While you can use roasted peanuts, the chaat won’t be as crispy. Raw peanuts absorb the flavors of the spices better and get a much better texture when fried.

How can I adjust the spice level of this chaat?

Simply adjust the amount of red chili powder! Start with a smaller amount and add more to taste.

What is asafetida (hing) and can I substitute it?

Asafetida (hing) is a pungent spice with a unique flavor. It’s known for its digestive properties. If you can’t find it, you can omit it, but it does add a distinct flavor. Some people substitute it with a pinch of garlic powder, but it won’t be quite the same.

How long does Peanut Chaat stay crispy?

Peanut Chaat stays crispiest for the first day. After that, it might soften slightly, but it will still be tasty! Storing it in an airtight container helps to maintain its crispiness for longer.