Try these spicy and crunchy Peanut Masala or Masala Groundnut which serves as fabulous tea-time snacks. These are super easy to make at home and can be stored for a long time. Here is how to make it.
Here are some of my other favourite tea time snacks – Bhakarwadi, Methi Mathri, Shankarpali, Shakkarpara, Honey Roasted Nuts, Namak Para, Moong Dal Samosa, Aloo Bhujia and Roasted Makhana.
About This Recipe
Peanuts are coated with a spicy and tangy corn flour mixture and then deep fried to make these super crispy and golden brown Peanut Masala.
You can add in onions, tomatoes, green chillies, fresh coriander and spice powders along with these crispy masala peanuts to make yourself a delicious chaat.
It is a popular Indian snack that can be enjoyed with your evening tea/coffee. It also make a perfect homemade gift during festivals such as Holi, Diwali etc.
Peanuts – You can easily get peanuts from your nearby stores. You can make the same recipe with boiled chickpeas as well.
Corn flour coating – The spicy corn flour coating is prepared with ginger paste, garlic paste, green chilli paste, hing, Kashmiri red chilli powder, turmeric powder, gram flour, rice flour, cornflour, salt, chaat masala, black pepper powder, dry mango powder and baking soda.
Combination of rice flour, gram flour and corn flour adds a crispy coating on top making the peanuts extra crunchy.
You can adjust the spice powders and green chilli paste depending on your taste.
For sprinkling – Sprinkle the crispy peanuts with chaat masala powder and red chilli powder for that extra kick.
These crunchy peanuts are perfect to munch on a snack whenever the hunger strikes. It is a great snack to serve with your evening tea or coffee or to pack in snack box. They are great for travel too.
These crispy peanuts will last in a clean and dry air tight container for about a month. Make sure to pack it tightly again after every use.
Pro Tips by Neha
Do not make the batter too thin. It should be on the thicker side so that it just coats the peanuts and stay.
Fry the peanuts on medium-low heat so that they get cooked till inside and become crunchy.
Fry the peanuts in 3-4 batches. Do not overfill the pan.
Sprinkle the chaat masala and red chilli powder over the fried peanuts immediately after they are out of the oil. This way the masala will stick to the outer coating and not fall off.
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Step by Step Recipe
Mix ginger paste, garlic paste, green chilli paste, hing, Kashmiri red chilli powder, turmeric powder, besan, rice flour and cornflour in a bowl.
Add little water and make a thick paste.
Add salt, chaat masala, black pepper powder, amchoor and baking soda and mix well.
Now add the peanuts and coat the peanuts nicely with the paste.
Heat oil in a heavy bottom pan. When the oil is hot, simmer the heat to medium low. Drop the peanuts in the hot oil and deep fry on medium heat till they are slightly browned.
Drain the peanuts on a kitchen tissue lined plate. Immediately sprinkle with some chaat masala and red chilli powder and mix well.
Peanut Masala Recipe
- 2 and ½ cup Peanuts
- 2 teaspoon Ginger (Paste)
- 2 teaspoon Garlic (paste)
- 2 teaspoon Green chilli (paste)
- ½ teaspoon Hing
- 3 teaspoon Kashmiri red chilli powder
- 1 teaspoon Turmeric powder
- 1 cup Besan / Chickpea flour
- ¼ cup Rice flour
- 2 tablespoon Cornflour
- Salt to taste
- 3 teaspoon Chaat masala
- 1 teaspoon Black pepper powder
- 2 teaspoon Amchoor / Dry mango powder
- 1 pinch Baking soda
- Oil for frying
For sprinkling on top
- 2 teaspoon Chaat Masala
- 1 teaspoon Red Chilli Powder
- Mix ginger paste, garlic paste, green chilli paste, hing, Kashmiri red chilli powder, turmeric powder, besan, rice flour and cornflour in a bowl.
- Add little water and make a thick paste.
- Add salt, chaat masala, black pepper powder, amchoor and baking soda and mix well.
- Now add the peanuts and coat the peanuts nicely with the paste.
- Heat oil in a heavy bottom pan.
- When the oil is hot, simmer the heat to medium low.
- Drop the peanuts in the hot oil and deep fry on medium heat till they are slightly browned.
- Drain the peanuts on a kitchen tissue lined plate.
- Immediately sprinkle with some chaat masala and red chilli powder and mix well.
- Let the peanuts cool down and become crunchy.
- Store in an airtight container for up to a month.
Kennedy Cole| KCole's Creative Corner
I NEEED these in my life. They look like such a delicious flavor-filled snack! Yum! 🙂
Thnx Kennedy. these are addictive to say the least 🙂
U make nice concept. everything is very nice I like it but Might be u know. But I will say u should make videos as well. Thanks
Thnx. I am making a lot of videos. Please check my youtube channelhttps://www.youtube.com/channel/UC9ljm9wQRdcoRE6glkdvH5A?view_as=subscriber
Am so excited to make these peanuts. Will surely share the picture once done
Mary W. Stanley
Quick question but vital for best results — do you start with raw peanuts? Not enough experience yet in preparing them to determine. Thanks!
The spices and directions are very well presented. Look forward to trying these soon.
Hi Mary, yes, I used raw shelled peanuts to make these.
Can I bake these ? What would be the temperature and for how long . Thanks in advance !!
You can try baking at 180 degrees C for 20-25 minutes. Bake for a few minutes if they are still not crunchy.