Last Updated on 2 months by Neha Deshmukh

Spicy Masala Peanuts Recipe – Authentic Indian Snack With Hing & Turmeric

Introduction

Oh, these masala peanuts! They’re the snack in my house. Seriously, a batch rarely lasts more than a day. I first made these years ago, trying to recreate the spicy, flavorful peanuts my grandmother used to make. It took a few tries to get the balance of spices just right, but now? They’re pure perfection. Crunchy, spicy, and utterly addictive – you absolutely have to try them! They’re perfect with a cup of filter coffee or chai, and honestly, I’ve been known to sneak a handful (or two!) straight from the jar.

Why You’ll Love This Recipe

This isn’t just any peanut snack. It’s a little piece of Indian snacking tradition. It’s quick, easy, and uses ingredients you likely already have in your pantry. Plus, the aroma while roasting the spices is just heavenly! You’ll love how satisfyingly crunchy and flavorful these peanuts are, and how easily they come together. It’s a fantastic recipe for when you need a quick snack fix or want to impress guests with a homemade treat.

Ingredients

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

• 3 cups Peanuts
• 1.5 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 pinch Asafoetida (Hing)
• 1 tsp Sugar
• Salt to taste
• 1 tbsp Oil

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Peanuts: Choosing the Right Variety

I prefer using bold, American peanuts for this recipe. They hold their shape well during roasting. You can also use Spanish peanuts, but they’re a bit smaller. About 450-500g of peanuts is perfect.

Red Chili Powder: Spice Level & Regional Variations

The type of red chili powder you use will drastically change the spice level. Kashmiri chili powder gives a vibrant color with mild heat. For a spicier kick, use a hotter variety like Byadagi or Guntur chili powder. Start with 1.5 tsp and adjust to your preference!

Turmeric Powder: Quality and Flavor

Good quality turmeric powder is key for both color and flavor. Look for a bright orange powder with a strong aroma. It adds a lovely earthy note to the peanuts.

Asafoetida (Hing): The Secret Ingredient & Its Benefits

Don’t skip the hing! It might smell a little funky on its own, but it adds an incredible savory depth to the peanuts. It’s a staple in Indian cooking and aids digestion too. A tiny pinch is all you need.

Oil: Best Oils for Roasting & Flavor

I usually use groundnut oil (peanut oil) for that authentic flavor. You can also use vegetable oil or sunflower oil. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, we’re going to dry roast the peanuts. Heat a pan over low heat and add the peanuts. Stir constantly – this is important to prevent burning! Roast for about 5-7 minutes, until the skins turn reddish and they smell wonderfully aromatic.
2. Once cooled, rub the peanuts between your palms to remove as much of the skin as possible. Don’t worry about getting every single bit off, but most of it will help with the flavor. Then, gently split each peanut into halves.
3. Now for the magic! Heat the oil in the same pan. Add the hing, turmeric powder, and red chili powder. Sizzle for about a minute, stirring constantly, until fragrant. This blooms the spices and releases their flavors.
4. Add the roasted peanuts, salt, and sugar to the pan. Mix everything really well, ensuring the peanuts are evenly coated with the spice mixture.
5. Finally, spread the peanuts on a plate and let them cool completely. This is crucial for getting that perfect crunch!

Expert Tips

• Don’t overcrowd the pan: Roast the peanuts in batches if necessary to ensure even roasting.
• Low and slow is the way to go: Roasting on low heat prevents burning and ensures the peanuts cook through.
• Taste as you go: Adjust the salt and chili powder to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up (pun intended!).

Vegan Adaptation

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

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use Kashmiri chili powder and reduce the amount to 1 tsp.
• Medium: Use a mix of Kashmiri and Byadagi chili powder (1 tsp Kashmiri + 0.5 tsp Byadagi).
• Hot: Use Byadagi or Guntur chili powder (1.5-2 tsp).

Festival Adaptations (Diwali, Holi)

These peanuts are a huge hit during Diwali and Holi! You can add a sprinkle of finely chopped dried mango powder (amchur) for a tangy twist during Holi.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

These masala peanuts are fantastic on their own as a snack. They also make a great accompaniment to filter coffee, chai, or even a cold beer. My kids love them sprinkled over their yogurt for a little extra crunch and flavor.

Storage Instructions

Store the cooled peanuts in an airtight container at room temperature. They’ll stay fresh and crunchy for up to a week (if they last that long!).

FAQs

Let’s answer some common questions!

What type of peanuts work best for this recipe?

Bold, American peanuts are my go-to, but Spanish peanuts work too.

Can I make this recipe without asafoetida (hing)?

You can, but the flavor won’t be quite the same. If you absolutely can’t find it, you can try a tiny pinch of garlic powder, but hing is really the secret ingredient.

How can I adjust the spice level of the masala peanuts?

Use different types of chili powder, as mentioned in the variations section, or adjust the amount of chili powder used.

How long do these peanuts stay fresh?

Up to a week in an airtight container at room temperature.

Can I roast the peanuts in the oven instead of on the stovetop?

Yes, you can! Roast at 180°C (350°F) for about 10-12 minutes, stirring halfway through. Just keep a close eye on them to prevent burning.