Air fryer recipe · Snacks
Crunchy Masala Peanuts
Spice-coated peanuts that crackle with every handful and never turn greasy.
- 12 minTotal time
- 160°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 555kcal
- 22.9 gprotein
- 20.3 gcarbs
- 46.3 gfat
- 8.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Raw peanuts1 cup
- Besan (gram flour)3 tbsp
- Red chilli powder1 tsp
- Turmeric1/4 tsp
- Oil1 tbsp
- Saltto taste
Method
Dampen the peanuts
Sprinkle a teaspoon of water over the raw peanuts and toss them until the surface feels just tacky. That slight stickiness is what lets the dry flour and spices cling to each nut, instead of sliding straight off into the basket.
Coat in spiced besan
Add the besan, red chilli powder, turmeric and salt and toss until every peanut is dusted, then drizzle in the oil and mix again. The oil pulls the coating into a thin paste that bakes onto the nuts and turns crisp.
Spread and shake
Tip the peanuts into the basket in a single, loose layer so they brown evenly. Plan to shake the basket a couple of times as they cook, which stops them clumping together and helps them colour on all sides.
Air-fry until golden
Air-fry at 160°C for 11 min, shaking at the halfway and three-quarter marks, until the coating is crisp and pale gold. The peanuts firm up more as they cool, so resist tasting too early or they will seem soft.
