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.