How to Make Salted Peanuts 50 Gram (Traditional & Healthy Version)
Salted peanuts, known locally as 'namkeen moongphali', are a beloved Indian snack enjoyed across the country, from bustling city streets to quiet village lanes. Traditionally roasted and seasoned with salt and mild spices, they offer a satisfying crunch and a burst of flavor that pairs well with afternoon chai, or as an accompaniment to lunch. Peanuts have deep roots in Indian cuisine, especially in Maharashtra, Gujarat, and South India, where they are used in chutneys, curries, and festive snacks. Salted peanuts are often served during festivals like Holi and Diwali, embodying the joy of sharing simple, wholesome foods with family and friends. This recipe focuses on a health-conscious approach, using minimal oil and natural ingredients to retain the nutritional goodness of peanuts. By roasting them on a tawa and adding mild Indian spices, you achieve an authentic taste reminiscent of roadside vendors and homemade snacks. With their rich protein and healthy fats, salted peanuts make a great choice for anyone tracking calories or aiming for balanced nutrition. Their versatility allows them to be enjoyed as a light lunch, a side dish, or even as a quick energy boost during busy days.
Ingredients
- 50 grams Raw peanuts (moongphali)
- 1/2 teaspoon Rock salt (sendha namak)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/4 teaspoon Red chilli powder (lal mirch)
- 1/8 teaspoon Black pepper powder (kali mirch)
- 4-5 leaves Curry leaves (kadi patta)
- 1/2 teaspoon Mustard oil (sarson ka tel)
- a pinch Hing (asafoetida) (hing)
- 1/2 teaspoon Lemon juice (nimbu ras)
- 1 tablespoon Fresh coriander (dhaniya)
Step-by-step instructions
Step 1 · Heat a tawa or heavy-bottomed pan on medium flame
Heat a tawa or heavy-bottomed pan on medium flame. Add raw peanuts and roast them, stirring continuously for even browning. Roast until the peanuts turn golden and the skins start to crack.
Step 2 · Once roasted
Once roasted, transfer peanuts to a plate and let them cool. Remove the skins by rubbing between your palms if desired for a smoother texture.
Step 3 · Add mustard oil to the same tawa
Add mustard oil to the same tawa. Heat it until it starts to smoke lightly, then add hing and curry leaves. Fry for a few seconds until fragrant.
Step 4 · Return roasted peanuts to the tawa
Return roasted peanuts to the tawa. Sprinkle turmeric, rock salt, red chilli powder, and black pepper. Toss well to coat the peanuts evenly.
Step 5 · Continue stirring for another minute so peanuts absorb the spices
Continue stirring for another minute so peanuts absorb the spices. Turn off the heat and let them cool slightly.
Step 6 · Add lemon juice and chopped coriander for freshness
Add lemon juice and chopped coriander for freshness. Mix gently and serve in a small katori.
Step 7 · Store any leftovers in an airtight container for up to 5 days
Store any leftovers in an airtight container for up to 5 days. Enjoy as a light lunch or snack.
Why this recipe is healthy
Salted peanuts are a healthy choice for lunch due to their high protein content, which aids muscle repair and satiety. Healthy fats help maintain energy, while fiber supports digestion. Roasting without deep frying reduces unhealthy oils, and using natural spices boosts metabolism. This recipe is ideal for calorie-conscious individuals seeking nutrient-rich Indian snacks.
A note on tradition
Salted peanuts are an integral part of Indian midday meals, especially in Maharashtra, Gujarat, and southern states. During festivals like Holi and Diwali, they are served as namkeen snacks alongside sweets and drinks. Street vendors in cities like Mumbai and Chennai often sell freshly roasted peanuts, making them a nostalgic treat for many Indians. Their simplicity and taste make them a favorite across generations.