Spiced Peanuts Recipe – Crispy Indian Chaat Masala Snack

Last Updated on 2 months by Neha Deshmukh

Spiced Peanuts Recipe – Crispy Indian Chaat Masala Snack

Introduction

Oh, these spiced peanuts! They’re seriously addictive. I remember the first time I had these – a friend brought a batch to a potluck, and they disappeared instantly. Since then, I’ve been perfecting my own version, and I’m so excited to share it with you. They’re the perfect crunchy, savory snack for movie nights, afternoon chai, or just when you need a little pick-me-up. Plus, they’re surprisingly easy to make!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s incredibly flavorful, with a wonderful blend of spices that will tantalize your taste buds. And honestly, who doesn’t love a good crunchy snack? These spiced peanuts are a fantastic alternative to store-bought munchies, and you get to control exactly what goes into them.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious spiced peanuts:

• 1 cup peanuts (about 150g)
• ½ – 1 cup besan (gram flour) – start with ½ cup and add more if needed (about 70-140g)
• 2 tablespoons rice flour (about 15g)
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala
• 1 teaspoon chaat masala – this is key for that authentic chaat flavor!
• ½ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• ½ teaspoon ajwain (carom seeds)
• 1 sprig curry leaves (about 10-12 leaves)
• ½ – 1 teaspoon salt (to taste)
• 1 tablespoon oil (for baking or frying)

Ingredient Notes

Let’s talk about a few of these ingredients. Chaat masala is a tangy, savory spice blend that’s essential for that classic Indian street food flavor. You can find it at most Indian grocery stores, or online.

Ajwain, also known as carom seeds, has a unique, slightly peppery flavor and aids in digestion – a little bonus! If you can’t find it, you can skip it, but it really adds a lovely depth of flavor.

Spice levels are totally customizable! My family likes things a little fiery, so I tend to lean towards a full teaspoon of chili powder. But feel free to start with less and add more to taste. Regional variations are huge here – some families add amchur (dried mango powder) for extra tang, or a pinch of asafoetida (hing) for a savory depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (360°F). Line a baking tray with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Give the peanuts a quick rinse and drain them really well. We want them nice and dry so the spices stick. Toss them into a mixing bowl.
3. Add the ginger garlic paste, red chili powder, chaat masala, turmeric, garam masala, curry leaves, ajwain, and salt to the peanuts. Mix everything together really well, making sure every peanut is coated in that beautiful spice blend.
4. Now, sprinkle the gram flour and rice flour over the peanuts. Gently mix, sprinkling 1-2 tablespoons of water as you go. This helps the spices adhere and creates a nice coating. You want the peanuts to be evenly coated, but not soggy.
5. Spread the coated peanuts in a single layer on the prepared baking tray. Drizzle with oil and give them a little toss to ensure they’re lightly coated.
6. Bake for 10-12 minutes, stirring halfway through, until they’re golden brown and crispy. Keep a close eye on them – they can burn quickly!

For frying: Heat oil in a pan over medium heat. Fry the peanuts in batches until golden brown and crispy. Drain on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the baking tray or frying pan. Working in batches ensures even cooking and maximum crispiness.
• Make sure the peanuts are completely cool before storing them. This prevents them from getting soggy.
• A little bit of oil goes a long way! You just need enough to help the spices stick and promote browning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chaat masala doesn’t contain any hidden animal products.
• Spice Level Adjustments: As I mentioned before, feel free to adjust the chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, adds a dash of black pepper too!
• Oven vs. Frying Method: Both methods work great! Frying gives you a slightly more intense flavor and crispiness, but baking is healthier and less messy. I often bake during the week when I’m short on time.

Serving Suggestions

These spiced peanuts are fantastic on their own as a snack. But they’re also amazing sprinkled over salads, added to trail mix, or served alongside a cup of chai. They’re a popular accompaniment to Indian meals, too!

Storage Instructions

Store cooled spiced peanuts in an airtight container at room temperature for up to a week. They might lose a little of their crispiness over time, but they’ll still be delicious!

FAQs

• What type of peanuts work best for this recipe? You can use any type of peanut – raw, skin-on, or skinless. I prefer raw peanuts because they absorb the spices better.
• Can I adjust the spice level to make it milder? Absolutely! Start with ¼ teaspoon of red chili powder and taste as you go.
• Can I make this recipe without an oven? Yes! You can fry the peanuts instead. See the instructions above.
• How long do these spiced peanuts stay crispy? They’ll stay crispy for about 5-7 days if stored properly in an airtight container.
• What is Ajwain and where can I find it? Ajwain (carom seeds) is a spice with a unique flavor. You can find it at Indian grocery stores or online.