Skip to main content

Masala Peanuts - Spiced Peanut Snack



Masala Peanuts- Spiced Peanut snack - Spicy Groundnuts

Masala peanuts are the ever popular Indian snack made with peanuts and coated with a spicy chickpea flour batter. It is a zesty, crunchy snack, deep-fried to crispy golden. I love the simplicity of these old fashioned snack recipes. Many of these get overlooked for fancier ones in bakeries, but there are times you crave for something simple, crispy and spicy. This delightful vegan snack is a perfect combination of heat and spice. It tastes just like the store brought ones and you will be surprised how easy it is to make them at home. It is a versatile recipe for snacking at home or as a party treat or as a cocktail snack.

I love making these peanuts in big batches and just keeping them handy. But trust me they will be gone before you realize. It is so addictive! Back home my mom stocks up on these types of goodies almost whenever we have guests at home. Masala peanuts invoke nostalgic memories of childhood. Back then Sunday evenings were movie time and snacking while watching movies was like a ritual in my family, which I still follow to this day. Dad buys goodies from the bakery in the corner street or mom whips up some quick snacks like magic, and it is movie time! Masala peanuts were always my favorite and with hot piping tea, it is delicious.

This recipe has some regional flavors added to it. It is inspired by the Kerala bakery-style peanut fry. Coconut oil and curry leaves, crushed garlic add lots of flavor to these crunchy snacks. Added to this is the sweet flavor of fennel seeds. If you like you can add chaat masala or garam masala for an extra kick. What you add to it is totally up to you. It will taste really good! Give this recipe a try, you will surely love it.



The ingredients to make crispy masala peanuts
To make masala peanuts you do not need to roast the peanuts, you can use raw peanuts. Add raw peanuts to the batter, mix and fry in medium heat. 
The flour used in this recipe is chickpeas flour and rice flour. Rice flour adds crispiness to the batter. The batter has to be thick and almost crumble like to get the crispy crunchy texture that everyone likes. 
Add chilly powder according to your spice preference. An important ingredient in this recipe is asafetida/hing. It has a unique pungent flavor and when fried in oil it can elevate the flavor of any dish. Well, a little goes a long way! So just a pinch!
Fennel seeds are another spice that has a sweet aroma. Slightly crush the fennel to enable it to release its flavor while frying. Alternatively, you can use cumin or garam masala powder. Crushed garlic and curry leaves are added while frying to enhance the flavor.
Also, add a pinch of baking soda and a teaspoon of sugar to give a balanced taste.


How to make Masala Peanuts
Cooking time- 20 minutes
Recipe type- snack
Cuisine- Indian

Ingredients
Peanuts- 2 cups
Gram Flour/Besan- 1 cup
Rice flour- 3 tbs
Baking soda- a pinch
Ginger-garlic paste- 1 tsp
Garlic crushed- 2-3 pods (optional)
Fennel Seeds- 1/2 tsp
Cumin- a pinch
Turmeric powder-1/3 tsp
Kashmiri Chilly powder- 2 tsp
(or according to your spice tolerance)
Asafotida/hing- a pinch
Curry Leaves- a few
Salt to taste
Sugar- 1 tsp
Coconut oil for frying- 2 1/2 cup

In a bowl mix besan/gram flour, rice flour, baking soda, turmeric, chilly powder, hing, and salt. Add peanuts, crushed fennel seeds, cumin, crushed garlic, and curry leaves. Drizzle a teaspoon of oil and mix everything.
Sprinkle water little by little( Not more than 1/4 cup of water) and mix well till the flour attains almost crumble like texture. It should not be watery, but a sticky dough able to stick to the peanuts and holds shape when it is dropped into the hot oil.
Heat oil in a pan to medium heat. Drop small portions and try to make sure it does not clump together. Do not overcrowd the pan, and fry in batches. When one side turns golden brown then using a slotted spatula turn and cook on the other side for another two minutes. Remove from the oil using spatula and drain on paper towels. Repeat with the remaining batter. Keep oil temperature medium and fry in batches. Serve with tea. When it is completely cool, store in an airtight container.




You might also like,
Kappalandi Mittayi/Peanut Ladoos
Sesame Brittle/Ellu Mittayi
Kerala Spicy Mixture
Maida Butter Murukku
Sabudana vada/ Sago pearls vada
Spinach Onion Pakoras

Try it,
Hope you will all enjoy!

Comments

  1. So crunchy, delicious and addictive! I think I'd better not to make this because I know I would finish whole batch at one go!

    ReplyDelete
    Replies
    1. Thanks for the sweet comment Angie, they are super addictive. I finished the whole batch :)

      Delete
  2. wow.. these look so crunchy and delicious... will try out your recipe soon :)

    ReplyDelete
  3. Sure such snacks bring back childhood memories...Back home these masala peanuts were always a must for our train journeys...You have made it so perfect :)

    ReplyDelete
  4. Oh I simply love to munch on these while watching a nice movie!!

    ReplyDelete
  5. rightly said it been a few years since I made these at home now..can munch them any time..looks crispy and perfect pics too !!

    ReplyDelete
  6. Masala peanuts are always my favorite. Thanks for your great recipe.

    ReplyDelete
  7. My favorite too, thanks for stopping by and for the sweet comment:)

    ReplyDelete

Post a Comment

Popular Posts

Prawns Ghee Roast - Mangalorean Spicy Prawns Masala

Prawns Ghee Roast -Mangalorean Spicy Prawns Masala
Today's recipe is an aromatic and extremely flavorful Prawns ghee roast. It is a popular seafood delicacy of Mangalore. If you love indulging in spicy exotic food, then you don't want to miss on this yummy prawns masala. It is lip-smacking delicious with the right balance of heat and flavor. The magic ingredients are the earthy spices and flavorful ghee or clarified butter.

Mangalore is a food lovers paradise. It is a port city and the melting pot of several cultures and unique cuisines. I had been to Udupi and Mangalore and experienced a unique, diverse culture. Their spicy seafood delicacies will make you crave for more. We had hearty meals and the food was excellent. It got me intrigued by this cuisine and I wanted to recreate some at home. I have already posted recipes like Chicken ghee roast and Mangalore fish curry.

The cuisine of coastal regions like Mangalore has fish as an indispensable part of an everyday meal. Ther…

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices.
Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The traditional slow-cooked stove top recipe and an Instant pot recipe. Recently I have been making this curry in Instant pot and it comes out perfect each time.
Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-Indian community. I lov…

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa
December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa.
Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case with halwa. T…