Go Back Email Link
+ servings
Masala Peanuts
Print Pin
No ratings yet

Masala Peanuts

Masala Peanuts are spicy and crunchy addictive deep fried tea time snacks made with  peanuts, chickpea flour and spices.
Course Snack
Cuisine Indian
Keyword Festivals, Kids Recipes, Namkeen, snacks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 Cups , approx
Calories 2108kcal
Author Muktha H S


  • 1.5 Cup Peanuts
  • ¾-1 cup Besan /Chickpea flour
  • 1.5 tablespoon Rice flour
  • 2 tablespoon Hot Oil
  • 11/2 teaspoon Salt or as required
  • 1 ½ teaspoon Red Chilli powder
  • 2 pinches Asafoetida
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Dry Mango Powder
  • 4-5 tablespoon Water or as required
  • ¼-1/2 teaspoon Red Chilli Powder , to sprinkle ,Optional
  • ½-1 teaspoon Chat masala , to sprinkle
  • Oil for deep frying


  • Place all the measure ingredients ready. 
  • Take a bowl , add besan / chickpea flour/ gram flour , for this add salt , all spice powders , pinch of cooking soda and rice flour.
  • Mix well everything and add in raw peanuts.
  • Pour 2 tablespoon of warm cooking oil on peanuts and mix well everything. 
  • Add 4-5 tablespoon of water , part by part and coat peanuts with chickpea flour. Don't add water at once , if batter becomes thin ,then add some gram flour and try to mix well everything.
  • With the help of a fork or with hands, gently separate the peanuts and set aside.
  • Heat oil in a kadai , drop in a peanut to check whether oil is hot enough to fry .If the peanut starts to release bubbles , then oil is hot enough to fry.
  • Place masala coated peanuts in a deep fry mesh strainer , and gently drop in peanuts into the hot oil.
  • Allow it to fry on a low to medium heat for about 7-10 minutes and fry till crisp.
  • Remove from the heat and place on a kitchen paper towel to absorb excess oil.
  • Sprinkle some chilli powder, chat masala powder and mix well. 
  • Once it cools down,store it in a airtight container for 20-25 days .
  •  Serve Masala Peanuts to munch on along with evening Kadak Masala Chai.


  • Just add water part by part , I added around ¼ cup of water it was too tight , then sprinkled 1-2 more tablespoon to coat the peanuts evenly.
  • Use ¾ cup chickpea flour initially,  you may need another ¼ cup later while adding water to adjust and coat peanuts evenly.
  • For Haldiram Style , masala peanuts use ½ teaspoon of garam masala, coriander powder, jeera powder ,pepper powder and ginger powder.
  • You can adjust spices and flavours finally by sprinkling the spices on top.


Calories: 2108kcal