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.
Fry the peanuts on medium low heat so that they are crisp from inside.Sprinkle the chaat masala and red chilli powder immediately after the peanuts are out from the oil. This will make sure it sticks to the peanuts.