Spicy Masala Peanuts Recipe – Authentic Indian Snack

Last Updated on 1 month by Neha Deshmukh

Spicy Masala Peanuts Recipe – Authentic Indian Snack

Hey everyone! If you’re anything like me, you need a good snack on hand. And honestly, nothing beats a crunchy, flavorful handful of masala peanuts. I first made these for a Diwali party years ago, and they were gone in minutes! They’re seriously addictive, and surprisingly easy to whip up. This recipe is a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These spicy masala peanuts are the perfect blend of crunchy, savory, and spicy. They’re fantastic for movie nights, afternoon tea, or just when you need a little pick-me-up. Plus, they’re a great homemade alternative to store-bought snacks – you know exactly what’s going into them! And let’s be real, the aroma while they’re frying is just heavenly.

Ingredients

Here’s what you’ll need to make a batch of these delicious peanuts:

• 1 cup peanuts (about 150g)
• ½ cup besan/chickpea flour (about 70g)
• ¼ cup rice flour (about 30g)
• 1 teaspoon chili powder (about 5g)
• 1 teaspoon cumin powder (about 5g)
• 1 teaspoon coriander powder (about 5g)
• ½ teaspoon turmeric powder (about 2.5g)
• ½ teaspoon salt (about 3g)
• ¼ teaspoon asafetida (hing) (about 1g)
• ½ teaspoon garam masala (about 2.5g)
• 6-7 tablespoons water (about 90-105ml)
• Peanut oil for frying
• 2 sprigs of curry leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Besan (Chickpea Flour) – Types and Uses

Besan is the star of the coating. You can find different types – some are lighter in color, others a bit darker. It doesn’t really matter which you use, as long as it’s fresh! Besan is used in so many Indian snacks and dishes, from pakoras to dhokla.

Rice Flour – Regional Variations & Substitutions

Rice flour adds extra crispiness. In some regions, they use a mix of rice flour and cornstarch for an even lighter texture. If you don’t have rice flour, you can substitute with cornstarch, but the texture will be slightly different.

Spice Blend – Understanding the Masala

The spice blend is where you can really customize things! Feel free to adjust the chili powder to your liking. Garam masala is a warm, fragrant spice blend – you can find pre-made blends at most Indian grocery stores, or make your own.

Peanut Oil – Choosing the Right Oil for Frying

Peanut oil is traditional for this recipe because of its high smoke point and neutral flavor. However, you can also use vegetable oil or sunflower oil if you prefer. Just make sure it has a high smoke point!

Asafetida (Hing) – Flavor Profile and Benefits

Asafetida, or hing, has a really unique, pungent aroma. Don’t let that put you off! When cooked, it mellows out and adds a savory, umami flavor. It’s also known for its digestive properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the besan, rice flour, salt, chili powder, cumin powder, coriander powder, turmeric, and garam masala. Mix everything well.
2. Add the peanuts to the flour-spice mixture. Make sure each peanut is nicely coated with the spices.
3. Now, slowly add water, a tablespoon at a time, mixing as you go. You want to create a thin, sticky coating around the peanuts – not too thick, not too thin.
4. Heat peanut oil in a pan over medium-high heat (around 190°C or 375°F). You’ll know it’s ready when a tiny pinch of the flour mixture sizzles immediately when dropped in.
5. Fry the peanuts in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy peanuts.
6. Fry for about 3-5 minutes, flipping occasionally, until they turn golden brown and crispy.
7. Remove the peanuts with a slotted spoon and drain them on paper towels to remove excess oil.
8. Garnish with fresh curry leaves and serve warm!

Expert Tips

Want to make these masala peanuts perfect? Here are a few tips I’ve learned over the years:

Achieving the Perfect Coating

The key is to add water gradually. You want the flour mixture to cling to the peanuts, but not form a thick paste.

Frying Temperature – Ensuring Crispiness

Maintaining the right oil temperature is crucial. If the oil isn’t hot enough, the peanuts will absorb too much oil and become soggy. If it’s too hot, they’ll burn before they get crispy.

Preventing Peanuts from Clumping

Fry in small batches! This is the biggest trick to prevent clumping. Also, gently separate the peanuts as they fry.

Spice Level Adjustment

Don’t be afraid to adjust the chili powder to your liking. Start with less and add more if you want a spicier snack.

Variations

Let’s get creative!

Vegan Masala Peanuts

This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.

Gluten-Free Masala Peanuts

This recipe is also naturally gluten-free!

Spice Level – Mild, Medium, Hot

My family loves a good kick, so I usually go for medium-hot. But for my niece, I make a milder version with just a pinch of chili powder.

Festival Adaptations – Diwali, Holi Snack

These are always a hit during Diwali and Holi. They’re a perfect festive snack to share with family and friends.

Regional Variations – Maharashtra, Gujarat Styles

In Maharashtra, they sometimes add a touch of turmeric for a vibrant color. In Gujarat, you might find a sweeter version with a hint of sugar.

Serving Suggestions

These are best enjoyed warm, straight from the pan! They’re perfect with a cup of chai, as a side with your favorite Indian meal, or just as a satisfying snack on their own.

Storage Instructions

Store leftover masala peanuts in an airtight container at room temperature. They’ll stay fresh for about 3-5 days, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

What type of peanuts work best for this recipe?

I prefer using raw, skin-on peanuts. They have a better texture and flavor.

Can I make this recipe without asafetida?

Yes, you can! The peanuts will still be delicious, but you’ll miss out on that unique savory flavor. If you can’t find it, you can omit it.

How do I adjust the spice level to my preference?

Start with less chili powder and taste as you go. You can always add more, but you can’t take it away!

Can I bake these peanuts instead of frying them?

You can try baking them at 350°F (175°C) for about 15-20 minutes, flipping halfway through. However, they won’t be as crispy as the fried version.

How long do these masala peanuts stay fresh?

About 3-5 days in an airtight container at room temperature.

What is the best way to store leftover masala peanuts?

An airtight container is key! This will help them stay crispy and prevent them from going stale.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!