Baked masala peanuts are crunchy, spicy flour coated peanuts. This is an alternative to popular deep fried masala palli (peanuts) or peanut pakoda. Combination of gram flour and rice flour holds the seasoning and gives a flavorful coating to groundnuts. It is a healthy vegan, gluten free snack.
These are great to snack on; tea time snack, in between meals snack, road trip snack, snack to munch on watching favorite television shows or movies and also great with some bear!
Complete list in the recipe card.
- Peanuts – use un-roasted. I get mine from the Indian store.
- Flours – combination of gram flour and rice flour gives a nice coating to groundnuts. Rice flour gives a crispy coating.
- Spices – Recipe calls for chili powder and chaat masala. Use your favorite spices. Garam masala, creole seasoning and curry powder are some of the spices you can use. Use a pinch of amchur for some tang.
- Baking Soda – this is option and I have made it with and without it. Usually baking soda is added to pakoda (Indian fritters) for airy texture.
How to with step by step pictures
- Take flour and spices in a bowl. (#1 in collage)
- Mix together the flours and masala (spices). (#2 in collage)
- Taste flour mixture and adjust the seasoning to taste.
- Pour oil over the flour mixture and mix well. (#3 in collage)
- Wet the peanuts with water and pour it over flour mixture. (#4,5,6 in collage)
- Combine everything to make a thick batter. (#7 in collage)
- Spread peanut masala on a lined baking sheet. (#8 in collage)
- Bake for 6 minutes, shake the peanuts and turn them around. (#9 in collage)
- Bake for another 5-8 minutes until peanuts are done.
Store masala palli in an air tight container for days. These stay fresh for up to a week. I never store beyond 3-4 days as these are so addictive and do not last that long.
Yes. Peanuts are healthy and a power house of protein, fiber and iron. It has zero cholesterol. However, it is high in calories, just like most of the nuts. Hence moderation is the key here. Flours and oil also contribute some calories, hence consume in moderation.
Yes you can. Follow the recipe to prepare the batter and spread batter coated peanuts on a microwave safe plate. Microwave for 3-4 minutes in 45 seconds – 1 minute intervals. If you do not want batter coated nuts, try microwave roasted spicy peanuts.
Detailed, Printable Recipe
Baked Masala Peanuts Recipe
- Mixing Bowls
- Cookie Sheet
- Parchment or Aluminum Foil
- ½ cup unroasted Peanuts ~ Groundnuts
- ¼ cup Gram Flour ~ Besan
- 1 tablespoon Rice Flour
- ½ teaspoon Chili Powder adjust to taste
- ⅛ teaspoon Cumin Powder
- ⅛ teaspoon Turmeric
- ¼ Chaat Masala
- ½ teaspoon Salt adjust to taste
- ⅛ teaspoon Baking Soda (opt)
- 1 tablespoon Oil
- 2 tablespoon Water add more as need
- Preheat the oven 400F.
- Line a cookie sheet with aluminum foil or parchment paper and keep it aside.
- Mix together both the flours, chili powder, cumin powder, turmeric and chaat masala.
- Taste the flour for seasoning and adjust spices & salt as per your taste.
- Add oil and mix well. If you have not taste tested the flour mixture, taste and adjust seasoning.
- Add water to peanuts and stir. Make sure peanuts are wet.
- Pour peanut and water on flour mixture and prepare the batter. Use fingers if necessary.
- Batter should coat peanuts. If the batter is stiff and not coating the peanuts, add 1-2 teaspoons of water to the batter.
- Drop batter coated peanuts on to the cookie sheet using your fingers. I used my hands to mix the batter and at times, hands work the best.
- Bake on a middle rack for 6 minutes in a preheated oven.
- Remove from the over, shake the tray or turn the peanuts around for even baking. Also, break lumps of peanuts if there are too many peanuts clustered together.
- Put the tray bake in the oven and bake for another 5 – 8 minutes or until peanuts are crispy.
- Remember peanuts continue to roast even after removing from the oven. Also, baked peanuts are not as golden brown as the deep fried ones. Color of the peanuts also depends on the amount of turmeric used..
- Let them a cool for 5-10 minutes before serving.
- Store the leftovers in an airtight container.
- Spices – Throw in any spices you like to this recipe and you can not go wrong. Substitution of chaat masala with garam masala or use a combination of garam masala and chaat masala.
- Oven roasting masala peanuts is a good idea when making a large batch. I think for just ½ cup of peanuts, microwave would be a great option.
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This post was originally published in Jul 2012. Republished with updated content.