25 Gram Masala Peanut
Lunch • India
How to Make 25 Gram Masala Peanut (Traditional & Healthy Version)
Masala Peanut, or 'masala moongphali', is a beloved Indian snack enjoyed across the country, especially during gatherings, festivals, and as a crunchy accompaniment to chai. Known for its spicy, tangy, and crispy coating, it is a staple in Indian households and street stalls alike. While typically deep-fried, this recipe offers a roasted, healthier version without sacrificing the irresistible taste. The combination of peanuts (moongphali) and aromatic spices like red chilli powder, amchur (dry mango powder), and ajwain (carom seeds) ensures every bite bursts with authentic Indian flavors. Masala Peanut traces its roots to various regions, from North India's bustling bazaars to the southern states' tea shops. It's especially popular during monsoon season, Holi, and Diwali, when families gather and crave spicy snacks. Prepared with simple pantry ingredients, this dish is not only quick but also versatile, making it perfect for lunch boxes or as a wholesome side. The roasted method keeps the peanuts crunchy with significantly reduced oil, making it an ideal choice for those who are health-conscious yet crave traditional Indian flavors.
Ingredients(for 12-13g per serving (about a small bowl or snack portion))
- 25 grams Raw peanuts (moongphali) (shelled)
- 2 tablespoons Besan (gram flour) (for coating)
- 1 tablespoon Rice flour (chawal ka atta) (for extra crunch)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/4 teaspoon Amchur (dry mango powder) (for tanginess)
- 1/4 teaspoon Ajwain (carom seeds)
- to taste Salt (sendha namak for vrat variation)
- a pinch Black pepper powder
- 1 teaspoon Cooking oil (mustard or groundnut) (for greasing)
- about 2 teaspoons Water (for binding)
Instructions
- 1
In a mixing bowl, combine besan, rice flour, red chilli powder, turmeric, amchur, ajwain, salt, and black pepper powder.
2 minutes
Mix the dry spices thoroughly for even flavor.
- 2
Add raw peanuts to the bowl and toss to coat with the spice-flour mixture.
2 minutes
Ensure each peanut is evenly coated for maximum taste.
- 3
Sprinkle water gradually, mixing gently to bind the flour to the peanuts. The mixture should be just moist enough to stick but not soggy.
3 minutes
Don't add too much water; excess moisture makes peanuts clump together.
- 4
Drizzle oil over the coated peanuts and mix lightly.
1 minute
Oil helps in achieving that perfect crunch while roasting.
Why This Dish is Healthy
This Masala Peanut recipe is roasted, not deep-fried, reducing excess oil and calories. It utilizes minimal oil, making it heart-friendly and suitable for weight management. The inclusion of besan boosts protein and fiber content, enhancing satiety. The dish is naturally vegetarian, high in nutrients, and free from artificial additives, making it ideal for a healthy Indian lunch or snack.
Peanuts are a rich source of plant-based protein, healthy fats (mainly monounsaturated), and dietary fiber, making this snack nutritious and satisfying. Besan adds complex carbohydrates and additional protein, while rice flour is gluten-free and easy to digest. The spices bring antioxidants and anti-inflammatory properties. Being roasted instead of fried, this recipe is significantly lower in unhealthy fats and calories, making it a smart choice for those tracking macros and seeking a balanced diet.
Pro Tips
- 💡Tip 1: Always cool the peanuts completely before storing to prevent sogginess.
- 💡Tip 2: Adjust spices to suit your palate—add kasuri methi or curry leaves for regional twists.
- 💡Tip 3: For extra crunch, use an air fryer instead of a conventional oven.
Storage & Serving
Store cooled masala peanuts in an airtight jar at room temperature for up to 7 days. Keep away from moisture to retain crispiness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
