Air fryer recipe · Snacks
Besan Masala Peanuts
Spicy gram-flour coated peanuts that crackle just like the fried bhujia kind.
- 25 minTotal time
- 160°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 545kcal
- 23.3 gprotein
- 22.9 gcarbs
- 44.0 gfat
- 8.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Raw peanuts1.5 cups
- Besan5 tbsp
- Rice flour1 tbsp
- Red chilli powder1 tsp
- Asafoetida1 pinch
- Oil1 tbsp
Method
Dampen the peanuts
Sprinkle just a tablespoon of water over the raw peanuts and toss so the skins turn slightly tacky. This thin moisture is what lets the dry flour cling instead of sliding off.
Dust with flour mix
Combine besan, rice flour, chilli powder, asafoetida and salt, then sprinkle a little at a time over the peanuts. Keep tossing between additions until each nut wears a rough, even jacket.
Drizzle the oil
Add the oil last and fold it through with your hands. The rice flour plus oil is the trick that gives these a shattering crispness rather than a soft baked finish.
Load loosely
Scatter the coated peanuts in the basket so they sit in one layer with gaps between them. Tightly packed nuts steam each other and the coating turns gummy.
Air-fry and shake
Air-fry at 160C for 16 minutes, shaking the basket every 5 minutes so the besan crust browns evenly. They crisp further as they cool, so resist tasting straight from the hot basket.
