Spicy & Crunchy Besan Peanuts | Masala Peanut Snack | Perfect Tea-Time Namkeen
Spicy & Crunchy Besan Peanuts (Masala Peanuts)
Crispy gram-flour coated peanuts — the ultimate crunchy tea-time namkeen
A classic Indian tea-time snack — peanuts coated in a spiced gram-flour (besan) crust with garam masala and red chilli, then fried until deeply golden and crunchy. A little cornflour (or rice flour) in the coating makes them extra crisp. Perfect with chai, on a Diwali snack platter, or straight from the jar.
Ingredients
Main
- 1½ cups peanuts
- ⅓ cup besan (gram flour)
- 1 tbsp cornstarch / cornflour (or rice flour, for extra crunch)
Spices
- 1 tbsp garam masala
- 2 tbsp red chilli powder
- ½ tsp salt (or to taste)
- 1 pinch red food colour (optional, for vibrant colour)
For Coating & Frying
- 2 tbsp vegetable oil (for coating) + extra for deep frying
- 2 tbsp water
Instructions
- Combine Dry Ingredients & Peanuts. In a mixing bowl, add the peanuts, then the besan and cornstarch. Toss so the flours start to coat the peanuts.
- Season & Oil. Add the garam masala, red chilli powder, salt, a pinch of red food colour (optional) and 2 tbsp vegetable oil. Mix thoroughly so the spices and flour start adhering to the peanuts with the help of the oil.
- Moisten for Even Coating. Add 2 tbsp water and mix well until the besan forms a smooth, even coating around each peanut.
- Fry. Heat oil in a flat pan. Drop the coated peanuts into the hot oil, separating them by hand so they don't clump together. Fry on medium heat, stirring occasionally, until golden, crisp and crunchy on all sides.
- Drain & Serve. Remove and drain the excess oil. Serve hot as a tea-time snack!
Pro tip: Adding cornstarch (cornflour) or rice flour to the coating is the secret to that extra crunch and crispiness. Fry on medium heat and separate the peanuts by hand as they go in, so they stay individual and crisp instead of clumping together.
Devi's Delish · devisdelish.com