Air fryer recipe · Snacks
Masala Crunch Peanuts
Raw peanuts coated in spiced gram flour for a light crisp masala bite.
- 12 minTotal time
- 160°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 585kcal
- 24.1 gprotein
- 26.1 gcarbs
- 46.7 gfat
- 9.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- peanuts1 cup
- gram flour4 tbsp
- rice flour1 tbsp
- chilli powder1 tsp
- chaat masala1 tsp
- oil1 tbsp
Method
Wet the nuts
Sprinkle a little water over the raw peanuts and toss so the surface is just damp. That thin film of moisture is what the flour grips onto, so the coating clings evenly instead of sliding off dry nuts.
Dust
Add the gram flour, rice flour, chilli powder and chaat masala and toss until the peanuts are coated all over. The rice flour is the secret to an extra crisp shell, while the besan builds the savoury crust.
Oil
Drizzle the oil and rub gently so the coating forms a thin, even layer over every nut. Just enough oil helps the flour set into a crunchy crust rather than staying powdery and dusty after cooking.
Preheat
Preheat the air fryer to 160°C and spread the peanuts out in one loose layer. Starting hot sets the coating quickly, and the loose layer lets hot air reach every nut so they crisp instead of clumping.
Air fry
Air fry at 160°C for 12 min, shaking every few minutes, until the coating is dry, golden and crunchy. The gentle heat cooks the flour through slowly so it crisps without catching and turning bitter.
