Snacks · Pan-Indian
Roasted masala peanuts
Chai-time classic - crispy spiced peanuts you can batch-roast and keep in a jar.
Method
- 1
Preheat oven to 160C. Toss peanuts with oil, red chilli powder, turmeric and salt.
- 2
Spread on a tray. Roast 18-20 minutes, tossing halfway, till golden and fragrant.
- 3
Toss hot peanuts with chaat masala and black salt. Cool fully before storing airtight (up to 3 weeks).
Note
No oven? Dry roast peanuts on a tava for 12-15 minutes, then toss with a little oil and spices off heat.
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