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
- 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)
Step-by-step instructions
Step 1 · Rinse raw peanuts thoroughly and pat them dry with a clean kitchen ...
Rinse raw peanuts thoroughly and pat them dry with a clean kitchen towel. Ensure peanuts are free of excess moisture.
Step 2 · In a mixing bowl
In a mixing bowl, combine besan, atta, red chili powder, turmeric powder, ajwain, hing, salt, and lemon juice. Add oil and mix well.
Step 3 · Gradually add water to the mixture to form a thick
Gradually add water to the mixture to form a thick, sticky batter. The batter should coat the peanuts without being runny.
Step 4 · Add the dried peanuts to the bowl and toss gently until all peanuts...
Add the dried peanuts to the bowl and toss gently until all peanuts are evenly coated with the masala batter.
Step 5 · Spread the coated peanuts on a greased baking tray or an air-fryer ...
Spread the coated peanuts on a greased baking tray or an air-fryer basket in a single layer.
Step 6 · Bake at 180°C in a preheated oven or air-fry for 15-20 minutes
Bake at 180°C in a preheated oven or air-fry for 15-20 minutes, flipping halfway, until golden and crunchy.
Step 7 · Let the peanuts cool completely before storing or serving
Let the peanuts cool completely before storing or serving. They become crispier as they cool.
Why this recipe 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.
A note on tradition
Masala Moongphali is a popular snack across North and South India, often served during festivals such as Diwali, Holi, and Lohri. It is a favored accompaniment with chai, and its spicy crunch is enjoyed by all age groups. Regional variations include the addition of curry leaves in South India or kasuri methi in Punjab. Traditionally sold by street vendors and in local markets, Spicy Coated Peanuts symbolize the vibrant snacking culture of Indian households.