This recipe is all about how to make crispy masala peanuts in air fryer. I first made these masala peanuts during Ramadan in Kolkata. Every evening at iftar, everyone craved something chatpata, spicy, tangy, and satisfying after a long day of fasting.
You may also like my Non-Masala Roasted Peanuts and Roasted Chickpeas or Crispy Lentils next.
Masala peanuts were always the answer. Simple to make, easy to share, and completely addictive.
These days I make them in my Philips Digital Air Fryer, and the results are honestly better than I expected. A perfectly spiced coating that clings to every peanut, a satisfying crunch, and barely any oil.
My dad, who has always been the biggest peanut fan in our house, gives them full marks every single time.
If you are looking for a quick Indian snack that works for iftar, chai time, or just everyday munching, bookmark this one.
Air Fryer Masala Peanuts Ingredients
- Raw peanuts: I use raw peanuts with the skin on. The skin adds extra crunch to the final result. You can use skinless peanuts too, but I personally prefer skin-on for this recipe.
- Rice flour: Rice flour is the secret to that crispy coating. It works together with besan to give the peanuts a light, crunchy shell that holds up well even after cooling.
- Besan: Also known as chickpea flour, besan is what binds the spices to the peanuts. It creates that thick, well-coated texture you see on every peanut. Do not skip this one.
- Spices: I add turmeric powder, paprika, chaat masala, aamchur powder, and salt. Aamchur and chaat masala elevate the flavor and I personally like that tangy taste. You can adjust as per your mood.
- Oil: Just 1 tablespoon of any neutral cooking oil works here. The oil helps the spice coating stick evenly to the peanuts before they go into the air fryer.
How to Make Crispy Masala Peanuts in Air Fryer
1. Take a bowl, add water, and wash the peanuts once. Drain using a strainer. Washing is optional, but I always prefer it. The spices coat better on slightly damp peanuts and the final result is noticeably crispier.
2. Transfer the washed peanuts to a bowl. Spray or drizzle about 1 teaspoon of oil and mix well so every peanut gets lightly coated.
3. In a separate bowl, add besan, rice flour, paprika, aamchur powder, turmeric powder, chaat masala, and salt. Mix all the dry ingredients together properly.
4. Add the oiled peanuts into the spice mixture. Mix well using a spoon or your hands, whichever feels comfortable. If the coating looks too dry, sprinkle a little water slowly while mixing. The masala should turn slightly wet so it clings to each peanut nicely. This step is what gives you that even, well-coated crunch.
5. Preheat your air fryer to 160 degrees C (320 degrees F) for 2 minutes before adding the peanuts.
6. Place the coated peanuts in the air fryer basket in a single layer. Do not overcrowd the basket. If the peanuts are piled up, they will not crisp evenly. Cook in batches if needed.
7. Air fry at 160 degrees C (320 degrees F) for about 15 minutes, shaking or tossing the basket in between a few times. This ensures all sides cook evenly and every peanut turns crunchy. Repeat the same process for any remaining batches.
8. Once done, spread the peanuts out and let them rest for 15 to 20 minutes to cool completely. This step is important. They firm up and become even more crunchy as they cool. Then serve and enjoy.
Tips for Perfect Air Fryer Masala Peanuts
- Do not skip washing. Damp peanuts hold the spice coating much better.
- If the coating feels too dry while mixing, a small sprinkle of water brings it together perfectly.
- Single layer in the basket is non-negotiable. Overcrowding leads to uneven cooking.
- Keep shaking the basket during cooking for even crunch from all sides.
- Always wait for the peanuts to cool completely. They get noticeably crunchier after 15 to 20 minutes of resting.
Variations to Try
- Extra Spicy: Increase paprika or add a pinch of red chili powder for more heat.
- Garlic Masala: Add 1/4 teaspoon garlic powder into the dry spice mix.
- Mild Version: Skip paprika and reduce chaat masala for a kid-friendly version.
How to Store Air Fryer Masala Peanuts
Once completely cooled, store in an airtight container at room temperature. They stay crunchy for up to 4 to 5 days.
Avoid storing in the refrigerator. The moisture will make the coating soft and chewy.
More Air Fryer Recipes
FAQs.
Rice flour combined with besan creates a light, crispy coating that stays crunchy even after cooling. It is what gives these peanuts their signature crunch.
It is optional, but recommended. The slight dampness after washing helps the spice mixture cling better to each peanut, giving you a more even and crispier coating.
Besan is what creates the coating in this recipe, so skipping it will give you a completely different result. Rice flour alone will not coat the same way.
160 degrees C (320 degrees F) for 15 minutes works perfectly. This lower temperature ensures the coating cooks through without burning.
Yes. You can roast them in an oven at 170 degrees C (340 degrees F) for 18 to 20 minutes, or dry roast on a tawa on low flame, stirring constantly until crunchy.
How to Make Crispy Masala Peanuts in Air Fryer
Ingredients
- 1 cup raw peanuts
- 1 tablespoon rice flour
- 2 tablespoons besan (chickpea flour)
- ½ teaspoon paprika
- ½ teaspoon aamchur powder
- ½ teaspoon chaat masala
- ¼ teaspoon turmeric powder
- salt to taste
- 1 tablespoon oil
Instructions
- Take a bowl, add water, and wash the peanuts once. Drain using a strainer. Washing is optional, but I always prefer it. The spices coat better on slightly damp peanuts and the final result is noticeably crispier.
- Transfer the washed peanuts to a bowl. Spray or drizzle about 1 teaspoon of oil and mix well so every peanut gets lightly coated.
- In a separate bowl, add besan, rice flour, paprika, aamchur powder, turmeric powder, chaat masala, and salt. Mix all the dry ingredients together properly.
- Add the oiled peanuts into the spice mixture. Mix well using a spoon or your hands, whichever feels comfortable. If the coating looks too dry, sprinkle a little water slowly while mixing. The masala should turn slightly wet so it clings to each peanut nicely. This step is what gives you that even, well-coated crunch.
- Preheat your air fryer to 160 degrees C (320 degrees F) for 2 minutes before adding the peanuts.
- Place the coated peanuts in the air fryer basket in a single layer. Do not overcrowd the basket. If the peanuts are piled up, they will not crisp evenly. Cook in batches if needed.
- Air fry at 160 degrees C (320 degrees F) for about 15 minutes, shaking or tossing the basket in between a few times. This ensures all sides cook evenly and every peanut turns crunchy. Repeat the same process for any remaining batches.
- Once done, spread the peanuts out and let them rest for 15 to 20 minutes to cool completely. This step is important. They firm up and become even more crunchy as they cool. Then serve and enjoy.
Notes
- Washing the peanuts before coating is optional but recommended. Slightly damp peanuts hold the spice coating better.
- If the masala mixture feels too dry while mixing, sprinkle a few drops of water and mix again.
- Always cook in a single layer. Overcrowding the basket leads to uneven cooking.
- Do not skip the cooling time. The peanuts get crunchier as they cool down.
- Since chaat masala already contains salt, taste before adding extra salt.
If you tried this recipe, drop a comment below and let me know how it turned out. Your feedback genuinely helps other readers.
Loved it? Share it with someone who enjoys a good crunchy snack. And do not forget to save this recipe on Pinterest for later.
