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.