Baked Masala Peanuts coated in a crunchy, savory batter of gluten-free flour and spices makes for a wonderful tea time snack!
I’ve always been a bit of a peanut-fanatic – from snacks, to chutneys to toppings, peanuts are my favourite! And this Masala peanut – roasted peanuts deep-fried in a thick batter seasoned with spices – is one of my favourite ways to enjoy peanuts as a snack.
But Masala peanuts are more of an ‘indulgent’ snack not just because of the peanuts, but also because they’re usually deep-fried. This Baked version will taste the same, yet take away some of the guilt so that you can maybe enjoy an extra handful!
And making a quick batch is simpler than it looks like. Combine all the ingredients in a bowl, adding water and oil a teaspoon at a time and stirring with a fork until the peanuts clump together with the flour and spices. You don’t want to add too much water, a little goes a long way!
Spread them apart on a baking tray lined with parchment paper/silpat/ foil. Try to break apart the clumps without separating the peanuts from the batter. Using a fork helps!
Bake them (with a quick spray of oil, if you want) until they’re crisp. Remember, they can burn easily, so be sure to toss them around and rotate the tray a couple of times during baking. And keep a watchful eye for the last couple of minutes. They’ll continue to cook as they cool, and if not, you can always put them back in for a couple more minutes.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
- 1 c roasted peanuts (unsalted, skinned)
- 1/2 c chickpea flour (besan/gram flour)
- 3 tbsp rice flour
- 2 tsp red chilli powder/paprika
- a pinch of turmeric powder
- 1/4 tsp baking soda
- 3 -4 curry leaves, chopped finely (optional)
- 1 clove garlic (minced) + 1/2 tsp garlic powder
- Salt to taste
- 2 tsp oil + more to spray/brush
- 8 tsp water
- Preheat oven to 425°F/220°C. Line a medium baking tray with parchment paper/silpat mat.
- Combine the peanuts with all the dry ingredients in a bowl.
- Add oil and water, one teaspoon at a time and combine with a fork until the batter clumps together around the peanuts.
- Transfer to the prepared baking tray and use the fork to break the clumps up and spread it as evenly as you can. Spray/brush/drizzle 1-2 tsp more oil for melt-in-your-mouth crispness.
- Bake in the preheated oven at 425°F/220°C on the middle rack for 15 minutes. After about 10 minutes of baking, and break up more clumps as you stir.
- Once the 15 minutes are up, turn off oven and leave the oven door slightly ajar and let it stay inside for 2-3 more minutes.
- Remove from the oven and place on a wire rack to cool completely. (it will continue to get crisp as it cools).
- Store in an clean, dry, airtight container for 2 weeks.
- If you're not a fan of garlic, you can omit. Curry leaves are also optional.
- You can also reduce the red chilli powder and add garam masala or other spice blends to your taste.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 43gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 1mgSodium: 788mgCarbohydrates: 43gFiber: 10gSugar: 6gProtein: 25g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.