How is this different from masala peanuts?

These are besan-coated and fried for a crunchy shell, unlike simply spice-tossed roasted peanuts.

Yes — coat lightly and air-fry at 180°C, shaking often, though deep-frying gives the crispest shell.

Peanut Namkeen (Masala Coated)

Name: Peanut Namkeen (Masala Coated)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Raw peanuts; 1 cup Besan (gram flour) and rice flour; 1 tbsp Turmeric, red chilli, chaat masala; 1 tsp Salt; 2 cups Anveshan Wood-Pressed Groundnut Oil

Crunchy besan-coated peanuts deep-fried in Anveshan Wood-Pressed Groundnut Oil and lightly spiced — a crisp, protein-rich teatime namkeen.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Raw peanuts
Besan (gram flour) and rice flour
Turmeric, red chilli, chaat masala
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Peanut Namkeen (Masala Coated)

1
Sprinkle the peanuts with a little water so the coating sticks.
2
Toss the damp peanuts in the besan, rice flour, turmeric, chilli and salt until evenly coated.
3
Deep-fry in the Anveshan Groundnut Oil on medium heat, stirring, until golden and crunchy.

Tips for the Best Peanut Namkeen (Masala Coated)

✓Dampen the peanuts just enough for the coating to cling — too wet and they clump.
✓Fry on medium heat so the peanuts cook through and the coating crisps evenly.

Frequently Asked Questions

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