Introduction

Hello friends, I am Ajay Chopra. I want to tell you a story about these crispy masala peanuts. A few days ago, I went to London. There, my Indian friend called me and said, "Brother, if you come from India, please bring those spicy peanuts." He said peanuts there are very expensive. So, I decided to bring 5 kilos of peanuts from India to London.

When I thought about it, I realized many people all over the world must love these tasty nuts. So, I decided to make this recipe for you all. It is very simple to make and very tasty too. Let me share this easy and crispy masala peanuts recipe with you.

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Ingredients of Crispy Masala Peanuts

Portion servings: 6-7 pax

Preparation time: 05 mins

Cooking time: 45 mins

• Peanut (with skin) - 1½ cup
• Ginger & garlic paste - 1 tbsp
• Salt - 1 tsp
• Red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Baking soda - a pinch
• Besan (gram flour) - 1 cup
• Water - as required
• Oil for frying - as needed

For sprinkler masala:

• Black salt - 1 tsp
• Citric acid / Tatri powder - ½ tsp
• Red chilli powder - ½ tsp
• Jeera (cumin) powder - 1 tsp
• Saunf (fennel seeds) - 1 tsp
• Black pepper - 1 tsp
• Coriander powder - ½ tsp

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Instructions of Crispy Masala Peanuts

 

Step 1: Prepare the Peanuts

Take raw peanuts with skin in a large mixing bowl.

Add ginger-garlic paste, salt, red chilli powder, and coriander powder.

Mix everything well so the peanuts are evenly coated with the spices.

Set aside for 5–10 minutes to let the flavors absorb.

 

Step 2: Coat with Besan and Baking Soda

Sprinkle besan (gram flour) over the peanuts.

Add a pinch of baking soda to the besan.

Mix gently to dry-coat all peanuts evenly.

Now, slowly sprinkle water a little at a time.

Mix until the peanuts are well-coated in a thick, sticky batter. Each peanut should be separate and not clumped.

 

Step 3: Fry the Peanuts

Heat oil in a deep pan or kadai over medium heat.

To check if the oil is ready, drop a small bit of batter; it should rise with bubbles.

Gently drop coated peanuts in batches, avoiding overcrowding.

Fry on medium flame, stirring occasionally to ensure even cooking.

Fry until golden brown and crispy.

Remove and place on paper towels to drain excess oil.

 

Step 4: Prepare the Sprinkler Masala

In a small bowl, combine the following spices:

• Black salt
• Citric acid (tatri) powder
• Red chilli powder
• Roasted cumin (jeera) powder
• Crushed fennel seeds (saunf)
• Black pepper powder
• Coriander powder

Mix well to create a tangy and flavorful masala.

 

Step 5: Season the Fried Peanuts

While the peanuts are still warm, sprinkle the masala mix evenly over them.

Toss well to coat every peanut with the seasoning.

 

Step 6: Cool and Store

Allow the peanuts to cool completely so they become crisp.

Store in an airtight container to retain freshness.

Enjoy as a crunchy snack with tea or serve at parties.

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About the Crispy Masala Peanuts Recipe

This recipe is for crunchy peanuts coated with a spicy batter made from chickpea flour. I add fresh ginger and garlic paste to the peanuts along with salt, pepper, and a little baking soda. The baking soda makes the peanuts light and crispy.

To make them extra crunchy, I mix some rice flour in the batter. Rice flour gives the peanuts a hard and crisp texture when fried. I mix the batter with just enough water to coat the peanuts well. Not too much water and not too little.

When frying, it is important to fry the peanuts one by one or in small batches. This way, they do not stick together and get fried evenly. Fry on low heat until the peanuts turn golden brown and make a nice crackling sound.

After frying, I toss the peanuts in a special masala powder. This powder has black salt, chaat masala (tart citric acid), roasted cumin, fennel, black pepper, and coriander powder. This gives the peanuts a tangy and spicy flavor that is very tasty.

This recipe is perfect to make at home. You can take it anywhere and share with your friends. It is crunchy, spicy, and delicious every time.

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Cooking Tips for Crispy Masala Peanuts

• Use fresh raw peanuts for best taste and crunch.
• Add ginger and garlic paste to peanuts for extra flavor.
• Mix salt, pepper, and coriander powder well so it sticks to peanuts.
• Add a pinch of baking soda in the batter for light and crispy peanuts.
• Add rice flour to the batter for more crunch.
• Add water slowly to the batter. It should coat peanuts just right.
• Fry peanuts one by one or in small batches to avoid clumps.
• Fry on low heat until peanuts are golden brown and crispy.
• Sprinkle the masala powder on warm peanuts and mix well.

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Pairing Guide for Crispy Masala Peanuts

Crispy masala peanuts are a great snack anytime. You can enjoy them with tea or coffee in the evening.

They also go well with cold drinks or cocktails at parties. The spicy crunch is perfect with lemonade or iced tea.

You can also serve these peanuts with other Indian snacks like samosas or pakoras to add variety.

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Frequently Asked Questions about Crispy Masala Peanuts Recipe

 

1. What makes these peanuts crispy?

The mix of chickpea flour, rice flour, and a little baking soda makes the peanuts light and crispy when fried.

2. Can I use roasted peanuts instead of raw peanuts?

It is better to use raw peanuts. Roasted peanuts don’t get coated well with the batter.

3. How do I stop peanuts from sticking together when frying?

Fry peanuts one by one or in small batches. Stir gently to keep them separate.

4. Why do we add baking soda?

Baking soda helps make the batter light and crispy.

5. Can I make it less spicy?

Yes, you can reduce the amount of chili powder and black pepper as you like.

6. How long can I keep these peanuts?

Store them in an airtight container. They stay fresh and crunchy for about one week.

7. Is black salt and citric acid important?

These add a tangy flavor. If you don’t have them, you can skip but the taste will be less authentic.

8. Can I skip ginger and garlic paste?

You can, but they add good flavor, so it’s better to use them.

9. Is this recipe vegan?

Yes, it is vegan because it uses no animal products.

10. Which oil is best for frying?

Use a neutral oil like sunflower or vegetable oil that can handle high heat.

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