Masala Peanuts with Chili and Curry Leaves

Preheat oven to 350°F (175°C).

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.

Spread the peanuts in a single layer on a baking sheet.

Roast in the preheated oven for 25-30 minutes, or until the peanuts are golden brown and fragrant. Stir occasionally to prevent burning.

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.

Remove the peanuts from the oven and let them cool slightly.

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.

Let the peanuts cool completely before serving. Store in an airtight container at room temperature.