Masala Peanuts Red Roasted (Not Fried, Zero Oil)
Crunchy, spicy roasted peanuts coated in a tangy masala paste — roasted (not fried) with absolutely zero oil. A healthy, addictive South Indian tea-time snack.
Prep
5 min
Cook
20 min
Total
25 min
Serves
2 cups
Cuisine
South Indian
🧂Ingredients
Ingredients (measuring cup = 240ml)
- peanuts (kadalekai / shenga)
- red chili powder(adjust to your spice level)
- amchur powder(or 1 tsp lemon juice, adjust to taste)
- turmeric powder
- asafoetida (hing)
- salt(or to taste)
Ingredients
peanuts (kadalekai / shenga), red chili powder, amchur powder, turmeric powder, asafoetida (hing), salt.
👩🍳Instructions
Roast the peanuts
Take peanuts in a thick-bottomed kadai and start frying under medium to high flame. Reduce the flame once they start to crackle. Continue frying until light brown under low flame, stirring often. Frying evenly under low flame is very important.
Set aside
Once done, transfer the roasted peanuts into a wide pan or container.
Prepare the spice paste
In a bowl, take red chili powder and salt. Add asafoetida and turmeric powder. Also add amchur powder or lemon juice. Add required water and prepare a thick spice paste.
Coat the peanuts
Add the spice paste to the roasted peanuts and give a good mix so that the spice paste is coated well.
Roast again until crisp
Transfer the peanuts back into the kadai and switch on the stove. Fry until crisp under medium flame. Do not over roast it. Stop roasting once it starts to leave the spice powder. Alternatively, you can sun-dry the spice-coated peanuts for a few hours.
📝 Notes & Tips
How to Store
Store in an airtight container at room temperature
⏱ Up to 2 weeks
Serving Tips
Serve as a tea-time snack or alongside meals.
Great as a topping for chaats and bhel.
Based on 0 reviews