This masala peanuts recipe is the perfect snack as it is or goes great with kutchi dabeli or a chaat recipe. With simple ingredients commonly found in Indian grocery stores, you can whip up this delicious treat in no time. For a recipe without frying, you can easily use your oven or air fryer.
- About
- Different ways to serve masala peanuts
- Ingredients
- How to make masala peanuts for dabeli without frying
- Microwave
- Air Fryer Masala Peanuts
- Storage
- Other Nuts Recipes
About
Masala peanuts, also known as masala kadalai, masala groundnut, masala sing or masala moongfali, are a popular street food in India and make for a great snack any time of the day.
This recipe elevates plain raw peanuts into a spicy and flavorful delicacy by coating them in a mixture of spices to take them to a different level.
Some recipes use gram flour (chickpea flour) in their recipes but I prefer to keep a simple mixture of basic Indian spices without besan.
Different ways to serve masala peanuts
As a Standalone Snack -Masala peanuts are a fantastic standalone snack option. Whether you’re craving a crunchy snack to munch on while watching a movie or tea time snack, a handful of masala peanuts always hits the spot.
In Chaat Recipes – Masala peanuts add a delightful crunch and a burst of flavor to various chaat recipes. Sprinkle them on top of your favorite chaat dishes such as bhel puri , sev puri, or dahi puri to enhance both the texture and taste.
In Dabeli – Dabeli, a popular street food from the state of Gujarat, features a spiced potato filling stuffed inside a pav (Indian bun) and garnished with an array of toppings.
Masala peanuts are often used as one of the key toppings in dabeli, adding crunchiness and flavor to every bite. They provide a satisfying contrast to the soft potato filling and the sweetness of the dabeli masala.
In Salads – Sprinkle masala peanuts on top of salads to add texture and a hint of spice.
As a Garnish – Use masala peanuts as a garnish for various Indian dishes such as poha, upma , or even curries. They add a crispy texture and a burst of flavor, making the dishes more appealing and exciting.
In Snack Mixes – Combine masala peanuts with other crunchy snacks like roasted chickpeas, spiced nuts, and sev to create your own custom snack mix.
It’s perfect for parties, movie nights, or any occasion where you want to offer guests a tasty assortment of snacks. Serve with mango mocktail , watermelon mocktail or non-alcoholic mimosa mocktail .
Ingredients
Raw peanuts – the main ingredient of this recipe, raw peanuts, provide the perfect base for absorbing all the flavors of the spice mix. For ease, you may want to use ready roasted peanuts and skip straight to the peanut masala recipe.
Spices – a blend of red chilli powder, cumin and coriander powder, garam masala, chaat masala powder, dry mango powder (amchur powder) create the signature flavor of masala peanuts. Adjust the spice level according to your preference.
Caster sugar
Salt – you do not need much as chaat masala contains black salt.
Oil – use mild or flavourless oil if possible. Peanut or groundnut oil is perfect for this recipe.
Optional : you can add lemon juice or lime juice to give a tangy flavour to the spicy peanuts.
How to make masala peanuts for dabeli without frying
Dry roast raw peanuts in a pan on low heat until aromatic and you hear the peanuts “pop”.
When they are cool enough to handle, rub off the peanut skin.
Heat oil in a pan and add the red chili powder (I used kashmiri chili powder) and salt.
Tip in the roasted nuts and mix well. Switch off the heat.
Add in caster sugar, dhana jeeru powder, amchur, chaat masala and mix well.
If you feel that the masala has made the nuts too dry and is not sticking to the nuts, add a small spoon of oil and mix well.
Let the nuts cool completely and store them in air tight container. They will stay fresh up to 2 weeks.
Microwave
Place raw peanuts in a microwave proof plate and roast them for 3-4 minutes on HIGH.
Pause every minute and check the nuts. Shuffle them to microwave evenly.
When they well roasted, allow them to cool for 2-3 minutes, then remove the skin.
Add 2 tablespoon oil and all the masala and mix very well.
Once again put nuts in the microwave and roast them for another 30-40 seconds on HIGH.
Air Fryer Masala Peanuts
The air fryer is a handy way to roast peanuts and without having to deep fry them.
Click on the link Mexican Air Fryer Roasted Peanuts below in the Other Nuts Recipe section for the air fryer version. Simply use Indian masalas instead of mexican spices.
Storage
To maintain their crispiness, store the crispy peanuts in an airtight container at room temperature. They will stay fresh for up to a week.
Enjoy your crunchy and spicy masala peanuts with a cup of chai or share them with friends and family as a delightful snack.
Whether you’re indulging in a chaat recipe or simply craving a spicy snack, these masala peanuts are the perfect accompaniment for any occasion. Whip up a batch of these addictive treats, and watch them disappear in no time.
Other Nuts Recipes
Mexican Air Fryer Roasted Peanuts
Christmas Candid Walnuts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Masala Peanuts
Equipment
- 1 Frying pan
Ingredients
- 2 cup raw peanuts
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 1 teaspoon ground coriander and cumin
- 1 teaspoon dry mango powder amchoor Powder
- 1 tesaspoon garam masala
- 1 teaspoon chaat masala
Instructions
- Dry roast raw peanuts in a pan on low heat until aromatic and you hear the peanuts “pop”.
- When they are cool enough to handle, rub off the peanut skin.
- Heat oil in a pan and add the red chili powder (I used kashmiri chili powder) and salt.
- Tip in the roasted nuts and mix well. Switch off the heat.
- Add in caster sugar, dhana jeeru powder, amchur, chaat masala and mix well.
- If you feel that the masala has made the nuts too dry and is not sticking to the nuts, add a small spoon of oil and mix well.
- Let the nuts cool completely and store them in air tight container.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in June 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
Masala Peanuts
Equipment
- 1 Frying pan
Ingredients
- 2 cup raw peanuts
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 1 teaspoon ground coriander and cumin
- 1 teaspoon dry mango powder amchoor Powder
- 1 tesaspoon garam masala
- 1 teaspoon chaat masala
Instructions
- Dry roast raw peanuts in a pan on low heat until aromatic and you hear the peanuts “pop”.
- When they are cool enough to handle, rub off the peanut skin.
- Heat oil in a pan and add the red chili powder (I used kashmiri chili powder) and salt.
- Tip in the roasted nuts and mix well. Switch off the heat.
- Add in caster sugar, dhana jeeru powder, amchur, chaat masala and mix well.
- If you feel that the masala has made the nuts too dry and is not sticking to the nuts, add a small spoon of oil and mix well.
- Let the nuts cool completely and store them in air tight container.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Whole wheat roti, also known as chapati or phulka, is an Indian flatbread enjoyed across South Asia. Whether served with curries, vegetables, or lentils, this versatile bread complements any meal perfectly. In this recipe, I’ll guide you through the process of making soft roti right in your own kitchen.
Roti, also known as chapati, is a circular flatbread found in Indian cuisine. It is unleavened and simply made with flour and water.
In Gujarat, these flatbreads are made thin and half cooked on direct flame and are known as rotli . Whereas in North India, they are called roti and are made a little thicker and bigger in size.
Usually, in India, Indian homes use chakki atta (ground gold colour whole wheat flour) for homemade roti recipe and not purpose flour. Day to day, we use whole wheat flour or wholemeal flour to make our chapati recipe.
Mastering the art of making soft roti at home is not only satisfying but also allows you to enjoy this traditional Indian bread whenever you desire.
With simple ingredients and a little practice, you’ll soon be making perfect rotis that will rival those found in Indian restaurants. So roll up your sleeves and indulge in the joy of homemade chapatis!
Different types of roti recipes are made and served in Indian subcontinent homes and restaurants such as rumali roti and tandoori roti.
Other Indian flatbread recipes we love are garlic and coriander naan , padvali rotli (Gujarati two layered rotli), besan roti and plain whole wheat paratha .
Ingredients for Traditional Roti
Whole wheat flour (Chapati flour or Atta flour). This flour is easily available in most of the major supermarkets and Indian grocery store. Sometimes I use wholemeal flour or white whole wheat flour.
We have never used bread flour to make rotis, however if you can’t find atta, use this.
Warm water – the water should be lukewarm and not boiling. This helps the dough remain soft.
Oil – try to use flavorless oil such as vegetable or sunflower oil. Do not use strong flavor oil such as mustard, extra virgin or toasted sesame oil.
Dry flour for dusting and rolling out the roti
Ghee or butter (optional)
Salt (optional)
Equipment
Tawa or Griddle
Rolling pin
How to make Whole Wheat Roti Recipe
Prepare the Dough:
In a large bowl, mix the whole wheat flour, salt and little oil with enough water and knead to form a soft dough.
You can also use a stand mixer fitted with a dough hook for this step.
Allow the roti dough to rest for around 10-15 minutes by covering with a damp cloth. This step is optional if you are pushed for time, rotis can be made straight away.
Divide the dough into equal portions and shape them into small dough balls.
Rolling Out the Roti:
Heat a cast iron pan or tawa over medium-high heat.
Take a dough ball and roll it out on a lightly floured surface or rolling board using a rolling pin. Roll it into a thin circle, applying even pressure to ensure uniform thickness. Do not apply too much pressure when rolling.
Cooking the Roti:
Place the rolled roti onto the hot pan or griddle.
Cook the first side until you see bubbles forming, then flip it over. Cook the second side for about 30 seconds.
Now, using a pair of tongs, transfer the roti directly onto an open flame. This step only works on a gas stove. It will puff up beautifully. Cook for a few seconds on each side until brown spots appear.
Remove the roti from the flame.
Or cook roti on the tawa by pressing a clean cloth..rather than on direct flame.
You can apply homemade ghee or vegan butter over the hot roti.
Tips for soft whole wheat roti
Even without adding any fat, rotis can be made soft.
For soft chapati, you must rest the chapati dough for at least 15 minutes, covered with a clean kitchen towel.
Do not add all the water at once.
The roti dough should not be very hard or stiff.
Roll the dough evenly and avoid pressing hard.
Get rid off excess flour by shaking rolled roti in your hands.
Cook the rotis on medium to high heat not on low heat.
Serve immediately.
Vegetarian Serving Suggestions
Serve soft roti with your favorite Indian vegetarian curries like palak paneer , chana masala , or dal tadka or dal fry
We love warm roti with everyday sabjis and dals such as aloo baingan , cabbage curry , zucchini curry or whole masoor dal
Pair it with yogurt or raita and pickles such as gajar achar for a delightful meal.
Use it as wrap in place of tortilla to make tacos or quesadilla .
Kids and adults adults would enjoy a breakfast or quick dessert by spreading over some butter, sprinkling sugar and folding.
You can also spread Nutella or peanut butter and layer on chopped bananas. Optionally add a drizzle of maple syrup or honey.
Storage Tips
Store the cooked roti in an airtight container and keep at room temperature or wrap them in sheets of parchment paper.
Reheat them on a hot griddle or tawa or in a microwave before serving.
Dough can be refrigerated for 24 hours. Apply some oil over the dough and place in a airproof container. Take it out half an hour before making rotis.
Yes. Allow the roti to cool then stack with a piece of parchment between each roti. Transfer to a freezer safe bag and freeze for up to 3 months. Cook from frozen directly on a hot tawa.
Use any flat pan or cast iron skillet.
Yes. Cook the roti on the tawa as usual but for the final step to cook the roti directly on the stove, use a roti stand.
Other Indian Bread Recipes
Ajwain Paratha
Peshwari Naan
Multigrain Flour Roti
Puri (deep fried flatbread)
Plain Thepla
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Whole Wheat Roti
Equipment
- 1 Rolling Pin
- 1 tawa griddle
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon oil optional
- ⅛ teaspoon salt optional
- ¼ cup water approx
Instructions
- Prepare the Dough:
- In a large bowl, mix the whole wheat flour, salt and little oil with enough water and knead to form a soft dough.
- You can also use a stand mixer fitted with a dough hook for this step.
- Allow the roti dough to rest for around 10-15 minutes by covering with a damp cloth. This step is optional if you are pushed for time, rotis can be made straight away.
- Divide the dough into equal portions and shape them into small dough balls.
- Rolling Out the Roti:
- Heat a cast iron pan or tawa over medium-high heat.
- Take a dough ball and roll it out on a lightly floured surface or rolling board using a rolling pin. Roll it into a thin circle, applying even pressure to ensure uniform thickness. Do not apply too much pressure when rolling.
- Cooking the Roti:
- Place the rolled roti onto the hot pan or griddle.
- Cook the first side until you see bubbles forming, then flip it over. Cook the second side for about 30 seconds.
- Now, using a pair of tongs, transfer the roti directly onto an open flame. This step only works on a gas stove. It will puff up beautifully. Cook for a few seconds on each side until brown spots appear.
- Remove the roti from the flame.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
