Spicy Coated Peanuts
Lunch • India
How to Make Spicy Coated Peanuts (Traditional & Healthy Version)
Spicy Coated Peanuts, locally known as Masala Moongphali, are a beloved snack across India, cherished for their crisp coating and bold, tangy flavors. This dish is a staple at Indian homes, especially during festivals like Diwali and Holi, where crunchy snacks are enjoyed with tea or served to guests. The recipe involves coating roasted peanuts with a flavorful mixture of besan (gram flour), atta (whole wheat flour), and aromatic Indian spices, then baking or air-frying for a healthier touch. The blend of red chili powder, ajwain, and hing (asafoetida) creates an irresistible taste that is both spicy and earthy, mirroring the vibrant palette of Indian cuisine. Traditionally, these spicy peanuts are deep-fried, but our healthier version uses minimal oil, making it suitable for calorie-conscious eaters. The snack is popular in markets and homes, often served as a quick lunch bite or a munchable treat during family gatherings. Its regional variations include the use of kasuri methi in North India or curry leaves in South India, adding unique twists to the basic recipe. For those following vegetarian diets, Masala Moongphali is an ideal option, offering protein-rich energy and a satisfying crunch. This spicy snack captures the essence of Indian street food culture while fitting perfectly into a health-conscious lifestyle.
Ingredients(for 1 heaped cup (approx. 60g) per serving)
- 1 cup Raw peanuts (Moongphali)
- 3 tbsp Besan (gram flour) (Chickpea flour)
- 1 tbsp Atta (whole wheat flour) (Indian whole wheat flour)
- 1 tsp Red chili powder (Lal mirch)
- 1/2 tsp Turmeric powder (Haldi)
- 1/2 tsp Ajwain (carom seeds) (Ajwain)
- 1/4 tsp Hing (asafoetida) (Hing)
- to taste Salt (Namak)
- 1 tbsp Lemon juice (Nimbu ras)
- 1 tbsp Oil (Mustard or any cold-pressed oil)
- 2-3 tbsp Water (as needed for coating)
Instructions
- 1
Rinse raw peanuts thoroughly and pat them dry with a clean kitchen towel. Ensure peanuts are free of excess moisture.
5 minutes
Dry peanuts evenly for best coating adhesion.
- 2
In a mixing bowl, combine besan, atta, red chili powder, turmeric powder, ajwain, hing, salt, and lemon juice. Add oil and mix well.
5 minutes
Mix spices and flours thoroughly for uniform flavor.
- 3
Gradually add water to the mixture to form a thick, sticky batter. The batter should coat the peanuts without being runny.
3 minutes
Add water little by little to avoid a watery batter.
- 4
Add the dried peanuts to the bowl and toss gently until all peanuts are evenly coated with the masala batter.
3 minutes
Use hands or a spatula for even coating.
Why This Dish is Healthy
This version of Spicy Coated Peanuts is ideal for calorie-conscious individuals, as it avoids excess oil and uses whole flours for added fiber. The inclusion of spices like turmeric and ajwain boosts metabolism and aids digestion. Baking instead of frying keeps the fat content low, turning a classic Indian snack into a guilt-free treat suitable for lunch or as a healthy munch during festivals.
Spicy Coated Peanuts are a protein-rich snack, thanks to moongphali (peanuts) which provide essential amino acids, healthy fats, and fiber. Besan and atta add complex carbohydrates and additional protein, while turmeric and ajwain are known for anti-inflammatory and digestive benefits. This recipe is baked or air-fried, significantly reducing saturated fat compared to traditional deep-fried versions. Peanuts are also a source of magnesium, vitamin E, and B vitamins, making this snack nutrient-dense and satisfying.
Pro Tips
- 💡Tip 1: Use fresh peanuts for best flavor and crunch.
- 💡Tip 2: Add a pinch of chaat masala after baking for extra zing.
- 💡Tip 3: Air-frying gives the crispiest results with minimal oil.
Storage & Serving
Store cooled spicy peanuts in an airtight container for up to 2 weeks. Keep away from moisture to preserve crunchiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
