Masala Peanuts

Masala Peanuts are one of those snacks I never get tired of – crispy, spicy, and perfect with a cup of tea in the evening. It’s the kind of thing that’s so easy to grab from a store shelf, but when you make it at home, the freshness and flavor are on another level. And honestly, it’s not hard at all.

This version uses raw peanuts, coated in a spiced flour mixture and then deep-fried till crunchy. The coating is made with besan (gram flour) and a bit of rice flour, which gives the peanuts that crispy outer layer. What brings it all together is the mix of spices – a little chilli powder, turmeric, hing, jeera, and salt – all mixed into a thick batter with just enough water to cling to the peanuts.

When you fry them, they puff up slightly and get that beautiful crisp shell. The smell itself is enough to make you hungry – nutty, warm, and spiced just right.

One thing I like about making masala peanuts at home is that you can control everything – the amount of spice, the salt, and even how crispy you want them. You can also make a big batch and store it in an airtight container for a week or more. But honestly, they never last that long in my house!

These are perfect not just as a snack but even as a quick starter when guests arrive unexpectedly. Some people toss in fried curry leaves or garlic chips for extra flavor. And of course, if you want a more chat-style snack, you can mix these peanuts with chopped onions, tomatoes, coriander, lemon juice, and serve as masala peanut chaat.

Store-bought packets can’t compete with the taste of fresh homemade masala peanuts – hot from the oil, full of real spice, and made just the way you like. Once you try making it yourself, you may not go back to the ready-made ones.

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Masala Peanuts

Author: Ushadevi Cooking Method: Frying Cuisine: Kerala Courses: Snacks, Starters

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Cooking Temp: 180  C Servings: 12

Best Season: Winter, Rain, Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Raw Peanuts
• 1 cup Gram flour
• 1 tablespoon Rice flour
• 1 teaspoon Chopped Garlic
• 2 spring Curry leaves
• 1 teaspoon Corn flour
• 2 teaspoon Chilly powder
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 pinch Asafoetida
• ¹⁄₂ teaspoon Salt
• Oil for Frying

Instructions

1. Masala Peanuts, also known as Masala Kappalandi (മസാല കപ്പലണ്ടി) in Malayalam, are one of Kerala’s all-time favorite crunchy snacks. Let’s prepare it in the authentic bakery style.
2. In a mixing bowl, combine raw peanuts with crushed garlic, one teaspoon of chilli powder, a pinch of turmeric powder, enough salt, and just enough water to coat the peanuts. Mix well and keep it aside. This is the only time we will add water, so make sure the mixture is moist enough for the flour to stick later.
3. In another bowl, mix gram flour, rice flour, corn flour, chilli powder, turmeric powder, garam masala, asafoetida, and salt thoroughly until well combined.
4. Add this flour mix to the wet peanut mixture. Combine everything thoroughly using your hands, ensuring that all the peanuts are coated evenly with the masala mix.
5. Carefully separate the coated peanuts one by one. This step is a bit time-consuming, but it helps to get that classic crunchy, bakery-style texture. Make sure each peanut is well coated and not stuck to others.
6. Heat oil in a deep frying pan over medium flame. Once the oil is hot, add some fresh curry leaves followed by the peanuts. Fry them in small batches, stirring occasionally, until the peanuts turn golden brown and crispy.
7. Remove the fried peanuts using a slotted spoon and drain them on a paper towel to absorb excess oil. Let them cool completely before storing.
8. Your crispy and spicy Masala Peanuts are ready! Perfect to enjoy with a hot cup of tea or as a crunchy evening snack. Store in an airtight container to keep them fresh for days.