AuthorPooja SundariaCategoryBaking, Healthy, Snacks, VeganMasala peanut is a spicy and crunchy fried peanut coated with gluten-free chickpea flour and spices. That is usually served with a hot cup of tea or enjoy with your favourite drink during drink parties. I have savoury snacking additions but I prefer something healthy and non-fried with my tea. Well, tea is an important part of Indian evening and for me as well. My day starts with my masala tea and any spicy dry snacks. So, this is my baked version of this classic Haldiram style masala peanuts.
It is healthy, very less oil, gluten-free and super easy to make at home and you can be store for a long time in your kitchen counter in an airtight container. Your kids can also enjoy this guilt-free healthy version of masala peanut. This baked masala peanut is a perfect party starter also and the best part is, it can be prepared in advanced and stored easily.
Making favourite snacks at home is my habit and outcome is so delicious better than store brought. At least I have control over the quality of ingredients and spices without the use of preservatives. The best thing about this non-fried version of masala peanut you can make at home with basic pantry staple ingredients. So, enjoy... one of my most favourite all-time snack but healthy version 🙂
Stay healthy, stay humble!
Ingredients
Instructions
Preheat oven to 220°C. Line a medium baking tray with parchment paper.
Combine the peanuts with all the dry ingredients in a bowl.
Add oil and water, one teaspoon at a time and combine with a fork until the batter clumps together around the peanuts.
Transfer to the prepared baking tray and use the fork to break the clumps up and spread it as evenly as you can.
Drizzle 1-2 tsp more oil for more crispiness.
Bake in the preheated oven at 220°C on the middle rack for 15 minutes. After about 10 minutes of baking, and break up clumps as you stir.
Once the 15 minutes are up, turn off the oven and leave the oven door slightly open and let it stay inside for 5 more minutes.
Remove from the oven and place on a wire rack to cool completely. Sprinkle Chaat masala and paprika than toss the peanuts.
Store in a clean, dry, airtight container for up to 2 weeks.
Ingredients
Directions
Preheat oven to 220°C. Line a medium baking tray with parchment paper.
Combine the peanuts with all the dry ingredients in a bowl.
Add oil and water, one teaspoon at a time and combine with a fork until the batter clumps together around the peanuts.
Transfer to the prepared baking tray and use the fork to break the clumps up and spread it as evenly as you can.
Drizzle 1-2 tsp more oil for more crispiness.
Bake in the preheated oven at 220°C on the middle rack for 15 minutes. After about 10 minutes of baking, and break up clumps as you stir.
Once the 15 minutes are up, turn off the oven and leave the oven door slightly open and let it stay inside for 5 more minutes.
Remove from the oven and place on a wire rack to cool completely. Sprinkle Chaat masala and paprika than toss the peanuts.
Store in a clean, dry, airtight container for up to 2 weeks.