Peanut Masala Recipe (Sing Bhujia)

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Peanut Masala, also known as Masala Peanuts or Sing Bhujia, is a crunchy Indian snack of raw peanuts coated in a spiced mixture of besan (gram flour) and rice flour. The coated peanuts are deep fried or baked until golden and crisp. While still hot, they are tossed in a tangy finishing masala of chaat masala, dry mango powder, red chilli powder and black salt. This no onion no garlic snack is great with chai, as a Diwali snack or for travel.

Prep Time15

Cook Time20

Total Time35

Course: Snacks

Cuisine: Indian

Diet: Vegan

Difficulty Level: Moderate

Servings: servings

Calories: 401kcal

Author: Dassana Amit

Ingredients

For Coating Peanuts

1 cup/160 grams peanuts (raw groundnuts)
¼ cup/30 grams gram flour (besan)
2 tablespoons/20 grams rice flour – divided
½ teaspoon Kashmiri chilli powder
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon fennel powder
¼ teaspoon turmeric powder
¼ teaspoon garam masala
½ teaspoon dry mango powder (amchur powder)
¼ teaspoon dry ginger powder – or ½ teaspoon ginger paste, or 1 teaspoon ginger-garlic paste if you are fine with garlic
¼ teaspoon carom seeds (ajwain), lightly crushed
⅛ teaspoon asafoetida (hing)
½ teaspoon pink salt – or add according to taste
1 teaspoon oil – use 1 tablespoon for the baked version
2 teaspoons lemon juice
2 to 3 teaspoons water – or as needed, coarser flours need more

For Finishing Masala

2 teaspoons chaat masala
1 teaspoon dry mango powder (amchur powder)
1 teaspoon Kashmiri chilli powder
½ teaspoon roasted cumin powder
¼ teaspoon black pepper powder
½ teaspoon black salt – or add according to taste
¼ teaspoon powdered sugar

For Frying

1½ cups oil – or as needed, for deep frying

Instructions

Rinse The Peanuts

Rinse the raw peanuts 2 to 3 times in water. Drain them well in a colander. Do not dry them, as the moisture on the peanuts helps the coating stick.

Coat The Peanuts

Transfer the moist peanuts to a mixing bowl. Add the Kashmiri chilli powder, cumin powder, coriander powder, fennel powder, turmeric, garam masala, dry mango powder, dry ginger powder, crushed carom seeds, asafoetida and salt.
Mix gently but well. Do not mix or rub roughly, as the peanut skins need to stay on for the coating to stick.
Add the oil and lemon juice and mix gently again.
Add the gram flour and half of the rice flour. Gently toss with your fingers. It will look dry and floury at first.
Sprinkle water a little at a time, mixing gently after each addition.
The coating will look uneven, moist and sticky and cling to the peanuts. It should not be a batter.
Tip: You can add a little more water if needed, as coarser flours need more.
Add the remaining rice flour and mix gently. The coating will dry out a little but still be moist and cling to each peanut. If it is too wet and sticky, sprinkle in a little gram flour.

Make The Finishing Masala

Before frying, mix all the finishing masala ingredients listed above in a small bowl and keep it ready.

Fry The Peanuts

Heat the oil in a kadai or wok on medium heat. Add one coated peanut to check. It should rise steadily with bubbles without browning quickly.
Carefully add half of the coated peanuts to the oil, separating them with your fingers as you add. Do not overcrowd the kadai.
Reduce the heat to low or medium-low. Leave the peanuts undisturbed for 1 to 2 minutes so the coating sets, then gently stir and separate any that have stuck together.
Fry, stirring occasionally, until the coating is golden and crisp, the bubbling reduces and the peanuts are cooked inside.
The correct heat depends on your flame, gas pressure, the size and thickness of your kadai and the quantity, so adjust as needed. Watch closely towards the end, as they go from golden to dark quickly.
Remove with a slotted spoon, let the excess oil drip off, and drain on paper towels or a mesh strainer for about a minute.

Toss With Finishing Masala

While still hot, transfer the peanuts to a dry mixing bowl. Sprinkle half of the finishing masala and toss gently but thoroughly.
Spread the fried masala peanuts on a plate or tray to cool.
Let the oil heat back to medium, add the next batch, lower the heat and fry it the same way. Season it with the remaining masala while hot.
Let the peanuts cool completely. They become crisper as they cool. Store in an airtight jar.

Baked Peanut Masala (Oven Method)

Coat the peanuts as above, using the larger quantity of oil listed for the baked version. Preheat the oven to 180°C (356°F) for 15 minutes.
Spread the coated peanuts in a single layer on a baking tray lined with parchment paper, separating them well.
Bake for 25 to 30 minutes, turning them at the 15 minute mark, until the coating is golden and dry. Baking time varies with each oven.
Transfer the hot baked peanuts to a dry bowl and toss gently with the finishing masala.
Let them cool completely, then store in an airtight jar at room temperature for 2 to 3 weeks.

Notes

Use raw peanuts: Use raw peanuts with the skin on. Avoid using roasted or salted peanuts.
For a lighter crunch: Use a little less rice flour.
Adjust the heat: Kashmiri chilli powder is mild. If using a hotter chilli powder or cayenne, reduce the quantity.
Plain roasted peanuts: Preheat the oven to 180°C (356°F) for 10 minutes. Roast raw peanuts in a single layer at 180°C (356°F) for 25 to 30 minutes, stirring once or twice. For salted peanuts, toss the hot peanuts with fine salt or black salt.

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