Roasted masala peanuts is mildly spiced peanut roasted to make crackling and toothsome. It makes for a nice tea time snack or appetizer and is indispensable for dishes like dabeli and other chaats. The beauty of this recipe lies in its simplicity. It calls for a handful of ingredients along with just 1tsp of oil, still tastes so good.
Peanuts: I have used regular peanuts. I dry roasted them and removed the skin and then proceeded further. You can also use salted and de-skinned peanuts for this recipe.
Spices: The word “Masala Peanuts” gives an impression that lots of spices go into its making. However, a handful of basic spices have been used. Little sugar has also been used which complements the masala peanuts.
Oil: 1 tsp oil for 1 cup of peanuts, it is almost an oil-free recipe, except for the oil in the peanuts itself :).
Nowadays I really like making snacks at home, basically munchies. Roasted poha chivda is also one from that lot. Likewise, whole wheat mathri is a healthier take on the mathris without comprising on the taste and texture of mathri.
Roasted masala peanuts can be served as an appetizer.
1.This recipe makes 1 cup masala peanuts.
2.Heat a pan and add 1 cup of peanuts (moongfali).
3.Roast on a low flame till the skin of the peanuts start coming off.
4.Thereafter transfer to a plate and let them cool down. Then put in a zip lock bag and crush slightly using a rolling pin.
5.Again transfer to a plate and blow away the skin of the peanuts.
6.Heat 1 tsp of oil and add 1 big pinch of asafetida (heeng).
7.Next add the roasted and peeled peanuts along with ½ tsp salt, ½ tsp red chili powder, and 2 tsp powdered sugar.
Tips:For a more red and spicy looking masala peanuts, use Kashmiri red chili powder instead of the regular one. If using that use 1 tsp instead of 1/2 tsp.
8.Cook on low flame till the peanuts are well coated with the spices and sugar.
9.Cool completely and store in an air tight container. Bon appétit!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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