Air fryer recipe · Snacks
Crunchy Besan Masala Peanuts
Raw peanuts cloaked in spiced gram flour batter for a teatime classic without the deep-fry.
- 25 minTotal time
- 170°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 590kcal
- 25.2 gprotein
- 29.8 gcarbs
- 44.6 gfat
- 9.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Raw peanuts1.5 cups
- Gram flour (besan)1/2 cup
- Rice flour2 tbsp
- Red chilli powder1 tsp
- Asafoetidaa pinch
- Oil1 tbsp
Method
Mix the dry coat
In a bowl, stir together the gram flour, rice flour, chilli powder, asafoetida, and salt until uniform. The rice flour is key here as it lends the extra brittleness that keeps the peanuts crunchy after cooling.
Dampen the peanuts
Sprinkle just a tablespoon or two of water over the raw peanuts and toss so the surface turns barely sticky. This light moisture lets the flour adhere in a thin layer instead of clumping into doughy lumps.
Dredge and oil
Add the damp peanuts to the dry mix in stages, tossing well so each one is dusted evenly. Drizzle the oil over the coated peanuts and rub gently, separating any that have stuck together into single nuts.
Air-fry and shake
Spread the coated peanuts in the basket in a thin layer and air-fry at 170C for 14 minutes, shaking vigorously every three to four minutes to keep them from fusing. They crisp further as they cool, so resist tasting until fully cooled.
