Crispy Masala Peanuts
Spiced roasted peanuts with a light besan crust. Classic tea-time muncher and craving snack.
Masala peanuts hit the salty-spicy craving without a deep fryer if you roast or air-fry carefully. A thin besan coating gives the street-style crunch.
Portion-aware: peanuts are calorie-dense, so a small bowl with chai is better than endless grazing from a big jar.
Nutrition
Per small handful (~30 g)
- Calories
- 170 kcal
- Protein
- 7 g
- Carbs
- 8 g
- Fat
- 13 g
- Fiber
- 3 g
Dietary
plant based · gluten free · jain · no onion no garlic
Protein sources
peanuts · besan
Ingredients
- 11.5 cups Raw Peanuts
- 22 tbsp Besan
- 31 tbsp Rice flour (for extra crisp)
- 41/2 tsp Red Chilli powder
- 51/2 tsp Turmeric
- 61/2 tsp Chaat Masala
- 71/4 tsp Baking soda (optional, for puff)
- 81 tbsp Oil
- 9Salt to taste
- 101–2 tbsp Water to bind coating
Instructions
- 1
Mix besan, rice flour, spices, salt, baking soda, oil, and just enough water for a thick paste.
Thin coating crisps better than thick clumps.
- 2
Coat peanuts evenly in the paste.
Stir once mid-bake so undersides do not stay soft.
- 3
Spread on a tray. Bake at 180°C for 15–20 minutes, stirring once, until golden and crisp—or air-fry at 170°C for 10–12 minutes.
They crisp further as they cool—do not overbake to dark brown.
- 4
Cool completely. Store airtight.
Pan method: roast slowly on low heat with constant stirring (harder but possible).
Spice routes
- Garlic powder and oregano for a pizza note.
- Curry leaves powder and black pepper.
- Jaggery dust for sweet-spicy hankering.
Lighter option
- Skip besan and dry-roast peanuts with spices only.
- Mix half peanuts with roasted chana to lower calorie density.
- Pre-portion into small snack bags.
Used in diet plans
This recipe can fill a meal slot in these day plans.
- High-Protein Diet — Muscle gain / high protein
- Muscle Gain Diet — Calorie surplus for training