Masala Peanuts Green Roasted (Chintamani) (Not Fried, Zero Oil)
Crunchy, spicy roasted peanuts coated in a vibrant green paste of fresh coriander, curry leaves, and green chillies — roasted (not fried) with absolutely zero oil. A healthy, addictive South Indian tea-time snack (Chintamani Kadalebeeja).
Prep
5 min
Cook
20 min
Total
25 min
Serves
2 cups
Cuisine
South Indian
🧂Ingredients
Ingredients (measuring cup = 240ml)
- peanuts (kadalekai / shenga)
- coriander leaves
- curry leaves
- green chillies(adjust to spice level)
- lemon(or 1/2 tsp amchur powder, adjust to taste)
- turmeric powder
- asafoetida (hing)
- methi seeds(soaked)
- salt(or to taste)
Ingredients
peanuts (kadalekai / shenga), coriander leaves, curry leaves, green chillies, lemon, turmeric powder, asafoetida (hing), methi seeds, salt.
👩🍳Instructions
Roast the peanuts
Take peanuts (shenga) in a thick-bottomed kadai and start frying under medium to high flame. Reduce the flame once they start to crackle.
Roast until light brown
Continue frying until light brown under low flame, stirring it 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 green spice paste
In a mixie jar, take coriander leaves, curry leaves and green chillies. Add salt, lemon juice (or amchur powder), asafoetida and turmeric powder. Also add the soaked methi seeds. Add required water and prepare a thick and fine 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.
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