Masala Peanuts | Spiced Groundnuts recipe
Quick Links
- Introduction
- Traditional & Regional Value of Masala Peanuts
- Is it Healthy?
- Recipe Key Ingredients & Steps (Quick Summary)
- Key Ingredients
- Quick Steps
- Watch video and learn how to make Nippattu
- Tips & Tricks
- Variations of Masala Peanuts
- What Can Be Eaten Together or What to Serve With
- Frequently Asked Questions (FAQ)
- Why are my masala peanuts not crispy?
- Can I store masala peanuts?
- Can I make masala peanuts without besan?
- Are masala peanuts gluten-free?
Masala Peanuts (Crispy Indian Spiced Groundnuts)
Masala Peanuts Recipe | Crispy Indian Tea-Time Snack at Home
Learn how to make crispy masala peanuts at home with simple ingredients. A perfect spicy Indian snack for tea time, festivals, and quick munching.
Introduction
Masala Peanuts are a crunchy, spicy, and addictive Indian snack made using raw peanuts coated with besan (gram flour) and aromatic spices. They are deep-fried or air-fried until golden and crispy. Perfect with evening chai, this snack is loved across India for its bold flavours and satisfying crunch.
Short Video Recipe
Watch recipe video about Masala Peanuts | Spiced Groundnuts recipe: Bakery Style Spicy Peanut Recipe | Namkeen Recipe #shorts
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Traditional & Regional Value of Masala Peanuts
Masala Peanuts are popular in many Indian regions, especially in South India and Maharashtra. In South Indian homes, they are often served as a tea-time snack or during festivals. In Maharashtra, they are commonly sold by street vendors and enjoyed during monsoon evenings. This snack reflects India’s love for simple ingredients turned into flavour-packed comfort food.
Is it Healthy?
Masala Peanuts can be healthy when prepared in moderation. Peanuts are rich in protein, healthy fats, and fibre, which help keep you full for longer. However, deep frying adds extra oil and calories. For a healthier option, you can shallow fry or air fry them while keeping the taste intact.
Recipe Key Ingredients & Steps (Quick Summary)
Key Ingredients
- Raw peanuts
- Besan (gram flour)
- Rice flour (for extra crispiness)
- Red chilli powder
- Turmeric powder
- Cumin powder
- Ajwain (carom seeds)
- Salt to taste
- Water (as needed)
- Oil for frying
Quick Steps
- Wash and slightly dry the raw peanuts.
- Add besan, rice flour, spices, ajwain, and salt.
- Sprinkle little water and mix to coat peanuts evenly.
- Heat oil in a pan on medium flame.
- Fry peanuts until golden and crispy.
- Remove and cool completely before serving.
Watch video and learn how to make Nippattu
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Tips & Tricks
- Do not add too much water; the coating should be light.
- Fry on medium flame for even crispiness.
- Let peanuts cool fully to become extra crunchy.
- Add a pinch of hing (asafoetida) for better digestion.
Variations of Masala Peanuts
- Garlic Masala Peanuts: Add garlic powder for extra flavour.
- South Indian Style: Add curry leaves to hot oil after frying.
- Healthy Air-Fried: Air fry with little oil for a lighter version.
- Jain Style: Skip hing and garlic completely.
What Can Be Eaten Together or What to Serve With
- Hot masala chai or filter coffee
- As a topping on salads or poha
- With chopped onions, lemon juice, and coriander
- As a crunchy side with light meals
Frequently Asked Questions (FAQ)
Why are my masala peanuts not crispy?
Too much water or frying on high flame can make them soft. Always fry on medium heat.
Can I store masala peanuts?
Yes, store them in an airtight container for up to 7–10 days.
Can I make masala peanuts without besan?
Besan is essential for coating, but you can mix a little cornflour if needed.
Are masala peanuts gluten-free?
Yes, they are naturally gluten-free as they use gram flour.
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Masala peanuts
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with aluminum foil, then spray with oil spray.
- In a large bowl, combine besan, rice flour, ginger garlic paste, Kashmiri red chili powder, turmeric (if using), chaat masala, and salt. Mix well with a whisk.
- Add raw peanuts to another bowl and toss with 2 tablespoons of oil until evenly coated.
- Transfer the spice mixture to the bowl with peanuts and use your hands to mix thoroughly, ensuring each peanut is coated.
- Gradually add water, 1 to 1.5 tablespoons, a little at a time, until the peanuts are just moistened and the masala sticks to them—do not add excess water.
- Arrange the peanuts in a single layer on the prepared baking sheet. If any peanuts lack coating, gently press more masala onto them.
- Bake for 25 minutes, stirring once halfway through. Watch closely after 20 minutes to prevent burning, as oven temperatures vary.
- Remove from oven and let cool completely before storing. The peanuts will become crispier as they cool.
Notes
Replace avocado oil with any neutral oil like sunflower or canola.
For a vegan and gluten-free version, ensure all ingredients (especially chaat masala) are certified GF and vegan.
Storage: Store cooled peanuts in an airtight container at room temperature for up to 2 weeks. For longer shelf life, refrigerate for up to 1 month. Pro Tips: For extra crispiness, ensure the peanuts are completely dry before coating with the flour mixture.
Do not over-mix after adding water—this can cause clumping and uneven coating.
Baking at the correct temperature ensures even crisping without burning.
