Masala Peanuts with Chili and Curry Leaves

Savory and addictive roasted peanuts tossed with a blend of aromatic spices, fiery chili, and fragrant curry leaves. Perfect for snacking!

Prep Time

15 minutes

Total Time

45 minutes

Calories

1075 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.53/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack

Cuisine:

Indian

Cooking Style:

Roasting

Mood:

Spicy

Ingredients

Servings

2cupsRaw Peanuts (skin on or off)(Unsalted)

£1.20

2tablespoonsVegetable Oil(Canola or peanut oil work well)

£0.05

1tablespoonBesan (Gram Flour)

£0.08

0.5teaspoonTurmeric Powder

£0.03

0.5teaspoonChili Powder(Adjust to your spice preference)

£0.03

0.5teaspoonGaram Masala

£0.05

0.3teaspoonAmchur Powder (Dry Mango Powder)(Optional, for tanginess)

£0.10

PinchpinchAsafoetida (Hing)(Optional, be careful not to add too much)

£0.15

0.5teaspoonSalt(Or to taste)

15leavesCurry Leaves(Fresh curry leaves are best)

£0.40

1tablespoonOil for Frying Curry Leaves(Needed for frying curry leaves)

£0.03

Total Cost

£2.12

£0.53 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a large bowl, combine peanuts, vegetable oil, besan, turmeric powder, chili powder, garam masala, amchur powder (if using), asafoetida (if using), and salt. Toss well to ensure the peanuts are evenly coated.
3.
Spread the peanuts in a single layer on a baking sheet.
4.
Roast in the preheated oven for 25-30 minutes, or until the peanuts are golden brown and fragrant. Stir occasionally to prevent burning.
5.
While the peanuts are roasting, heat 1 tablespoon of oil in a small pan or wok over medium heat. Add the curry leaves and fry until they become crispy, about 1-2 minutes. Be careful, as they may splutter.
6.
Remove the peanuts from the oven and let them cool slightly.
7.
Once the peanuts are cool enough to handle, transfer them back to the large bowl. Add the fried curry leaves and toss well to combine.
8.
Let the peanuts cool completely before serving. Store in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (85g)

1075 kcal / 4498 kJ

Carbs

47g

18% of RDA

Fat

85g

121% of RDA

Protein

49g

98% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

11 g

12% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Adjust the amount of chili powder to your preferred level of spiciness.

Roasting time may vary depending on your oven. Keep a close eye on the peanuts to prevent burning.

For extra flavor, you can add a pinch of black salt (kala namak) after roasting.

Store the cooled peanuts in an airtight container to maintain their crispness.

You can also make these peanuts on the stovetop by roasting them in a pan over low heat, stirring frequently until golden brown.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Mixing Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili powder to your preferred level of spiciness.

Roasting time may vary depending on your oven. Keep a close eye on the peanuts to prevent burning.

For extra flavor, you can add a pinch of black salt (kala namak) after roasting.

Store the cooled peanuts in an airtight container to maintain their crispness.

You can also make these peanuts on the stovetop by roasting them in a pan over low heat, stirring frequently until golden brown.

Masala Peanuts with Chili and Curry Leaves

Ingredients

Instructions