Peanut Masala, haldiram style is our all-time favourite munching snack. All my family members love munching peanuts in all forms. Be it roasted, masala peanuts, Chatpata Peanut Chaat or this version of gram flour coated fried peanuts.
Peanut masala is a spicy, tangy and crunchy version of peanuts. The perfect coating of besan (gram flour) and rice flour adds on to the extra crunch. This makes for a perfect tea-time snack or goes well with drinks over good talks with friends or family.
This also makes for a good party snack alongside other fresh starters. The best part is, it can be prepared well in advance and can be stored for up to 20 days.
Me and husband munch on this peanut masala while binge-watching TV shows on weekend nights.
I learnt this recipe from my friend’s Mom who makes some amazing dry snacks. They call it masala mungfali. I tried this at her home when I was too young, I was amazed thinking that these can even be prepared at home. I had childhood memories attached with tasty peanut masala which I ever had from packets only, which comes with the name Tasty.
One day I called her and asked for the recipe from her Mom. She shared the recipe with me happily and when I tried, it came out so well. Since then I have been making this peanut masala at home.
This also makes for great festive food during Holi or Diwali.
Video Recipe –
How to make Peanut Masala –
To make peanut masala, add raw peanuts to a bowl along with all the spices. Add little water and mix well. Let it rest for about 10 – 15 mins. Peanuts will soak all the water, coating all the spices well.
Add gram flour in batches, also add rice flour for the extra crispiness. Mix well till everything is well combined. Deep fry in a medium-hot oil on a low flame till done.
You can also add soda for better results. It makes peanut masala fluffy.
Few Q&A that might help you make this healthy snack better –
My Peanut gets soggy and moist, how to make it crisp?
Add rice flour and mix well so that spices and flour are well coated. Deep fry in a medium-hot oil on a low flame till crisp.
How to preserve Peanut Masala to retain the crispiness?
Let peanut cool completely and then transfer to an air tight container in cool and dry place to preserve for a longer time and prevent it from moisture.
How to make Masala Peanuts fluffy?
You can use cooking soda or fruit salt right before frying. Mix well before frying, to make it fluffier.
What kind of peanut to be used for this recipe?
There are various types of peanuts available. Although the usually available variety is Java Peanut which goes well with this recipe. Use raw peanuts.
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Things to keep in mind while making Peanut Masala –
- Add water to peanuts and spices and rest it well, this will make peanuts wet making sure the besan and rice flour will stick to the peanuts nicely.
- Do not add all the besan at once, add in batches, mixing everything well.
- Add soda when everything is mixed well. It gives nice fluffy texture to the peanuts. (optional)
- At the end sprinkle some rice flour and rub all over the peanuts in a circular motion so that peanuts and well coated and are not sticky but separated.
- Deep fry in a medium-hot oil on a low flame till crunchy.
Step by Step instructions to make Masala Peanut at home –
1. In a mixing bowl add peanuts, salt to taste, turmeric powder, red chilli powder, chaat masala, black salt, coriander powder, Kashmiri red chilli powder and amchur powder.
2. Add water and mix well.
3. Let it rest for about 10 – 15 mins. Peanuts will soak the water and spices will be well coated.
4. Add besan and 2 Tbsp rice flour and mix well. Add besan in batches, mixing everything well together.
5. At the end add 1 Tbsp of rice flour and rub with the peanuts in a circular motion.
6. This will help peanut to get separated and not stick to each other.
7. Deep fry in a medium-hot oil on a low flame until crisp.
You can also pin this recipe on Pinterest
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- 1 Cup Raw Peanuts
- Salt to taste
- 1/4th Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Chaat Masala
- 1 Tbsp Kashmiri Red Chilli Powder
- 1 Tsp Dry Mango Powder (Amchur )
- Black Salt to taste
- 2-3 Tbsp Water as required
- 1/2 Cup Besan -
- 2 + 1 Tbsp Rice Flour
- 1/2 Tsp Fruit Salt or Soda
- In a mixing bowl add peanuts, salt to taste, turmeric powder, red chilli powder, chaat masala, black salt, coriander powder, Kashmiri red chilli powder and amchur powder.
- Add water and mix well.
- Let it rest for about 10 – 15 mins. Peanuts will soak the water and spices will be well coated.
- Add besan and 2 Tbsp rice flour and mix well. Add besan in batches, mixing everything well together.
- At the end add 1 Tbsp of rice flour and rub with the peanuts in a circular motion.
- This will help peanut to get separated and not stick to each other.
- Deep fry in a medium-hot oil on a low flame until crisp.