Air fryer recipe · Snacks
Tandoori Spiced Almonds
Smoky tandoori-dusted almonds with a slow-building warmth.
- 20 minTotal time
- 150°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 970kcal
- 33.3 gprotein
- 34.5 gcarbs
- 85.1 gfat
- 20.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole almonds2 cups
- Oil1 tbsp
- Tandoori masala1.5 tsp
- Kashmiri chilli powder1/2 tsp
- Dried mint1/2 tsp
- Salt1/2 tsp
Method
Coat with oil
Toss the almonds in the oil until they are lightly slicked all over. Almonds have a smooth, tight skin, so the oil is what lets the spice powders actually grip instead of dusting straight off.
Mix the masala
Stir the tandoori masala, Kashmiri chilli, dried mint and salt together, then sprinkle over the oiled almonds. The Kashmiri chilli lends colour and aroma without making the almonds fiercely hot.
Toss thoroughly
Keep mixing until the almonds turn a deep rust shade with no bald patches. A clean, even coat means every bite carries that smoky tandoori flavour rather than plain, bare nuts.
Arrange to roast
Spread the almonds in a single layer in the basket. They are dense, so they need the full surface open to the heat to roast right through to the centre instead of staying raw inside.
Slow roast and cool
Air-fry at 150°C for 14 min, shaking twice along the way. Almonds taste raw and soft if rushed, so let them cool fully after, where they harden and the roasted flavour deepens.
