These air fryer masala peanuts came out incredibly crisp, delivering a punch of bold, aromatic spices in every bite. Their addictive crunch and vibrant flavor make them the ultimate guilt-free snack.. Inspired by the popular Haldiram-style sing bhujia, this homemade version is not only healthier but also incredibly addictive.
Each bite strikes a delightful harmony of heat, tanginess, and roasted nuttiness—making it the perfect snack to curb mid-day cravings or pair with your evening chai. Whether you’re enjoying them with a hot cup of chai on a rainy afternoon or serving them as a party snack, these spiced peanuts are sure to be a crowd-pleaser. Plus, since they’re made in the air fryer with minimal oil, you get all the flavor and crunch without the guilt.
❤️ You’ll This Masala Peanuts Recipe
Traditionally, peanuts are coated in a richly spiced gram flour (besan) batter and deep-fried to achieve a perfectly crunchy, golden exterior that locks in flavor and warmth.. For a healthier twist, you can also prepare them by baking in the oven or crisping them up in an air fryer.
Healthier option than deep frying:
- In this recipe, we’re skipping the traditional deep-frying method and using an air fryer to prepare the masala peanuts. This not only reduces the oil content significantly but also makes the snack much healthier without compromising on crunch or flavor.
- During festive occasions like Diwali, it’s common to indulge in a variety of deep-fried delights such as farsi puri, namakpara, and mathri. However, these air-fried masala peanuts—or sing bhujia—offer a lighter, guilt-free alternative that still satisfies those savory cravings.
- Since they’re not drenched in oil and are comparatively lower in calories, you don’t have to wait for special occasions to enjoy them. These crunchy, spiced peanuts can easily become a part of your daily snacking routine—perfect for those evening hunger pangs or to pair with a hot cup of chai.
Tea-time snack: Looking for the perfect bite to go with your evening chai or coffee? Whip up this wholesome and crunchy snack—it’s light, flavorful, and so addictive, you’ll find yourself making it on repeat!
- Texture: These air fryer masala peanuts have an incredibly satisfying crunch—so crisp that they can easily rival the traditional deep-fried sing bhujia you get from the store. Despite being made without a drop of oil for frying, they are not dry or hard. The besan coating remains perfectly crispy on the outside while the peanuts inside stay fresh and slightly soft, giving you the best of both worlds in terms of mouthfeel.
- Taste: Flavor-wise, these are a mild, kid-friendly version of the classic Haldiram-style sing bhujia. The spice levels are intentionally kept low so even little ones in the family can enjoy them without complaining about heat. They still carry all the bold and aromatic masala notes, but in a much more balanced, approachable way that appeals to all age groups.
- Customizable: One of the best things about this homemade air fryer version is how easy it is to tweak to your liking. If you love a fiery snack, you can simply increase the red chili powder or add a pinch of black pepper or chaat masala to give it an extra zing. You could even toss in a few crushed curry leaves or sprinkle amchur powder for a tangy twist. It’s your snack, your rules!
🧾 Ingredient Notes For Sing Bhujia
Here is a pic of the ingredients you’ll need to make masala peanuts (sing bhujia).
- Raw Peanuts: I’ve chosen to use raw peanuts with their skin on, simply because they’re a staple in my kitchen. However, if you have the skinless variety, feel free to use those—they work just as well.
- Besan (gram flour): This is the key ingredient that forms the flavorful coating around the peanuts. It imparts a rich nuttiness while seamlessly binding the spices, enhancing both flavor and texture
- Rice flour & Corn flour: These two play an essential role in achieving that perfectly crisp texture. When combined with besan, they ensure the peanuts turn out light, crunchy, and delightfully crisp on the outside.
- Spice powders:
- The bold heat in sing bhujia comes from a mix of red chili powder, black pepper, and garam masala. Want that fiery, store-bought spiciness? Just dial up the quantities of these three spices to match your heat preference.
- Amchur powder lends a zesty, tangy punch that elevates the overall flavor profile with a signature chatpata twist.. You can also toss in a bit of chaat masala for an extra zing.
- Turmeric is used primarily to lend a vibrant golden hue, enhancing the visual appeal of the coating.
- Oil (2 times): It is added to the besan peanut mixture. Plus, we are spraying it with oil spray two times while air frying masala peanuts.
👩🍳 How To Make Masala Peanuts In Air Fryer?
1) Put raw peanuts in a colander and give them a good rinse under running water to wash away any dirt or residue clinging to the surface. This quick rinse ensures they’re clean and ready for coating.
2) Shake the colander gently and let the excess water drain out completely. Pro Tip: Lightly moisten the peanuts—just enough to help the flour and spice blend stick properly. Avoid soaking, as excess water can ruin the texture. Do not soak them in water or leave them wet for too long, as this will make the peanuts soft and ruin their crunch.
3) In a large mixing bowl, combine besan (gram flour), rice flour, and corn flour. These dry ingredients help create a crispy outer shell once cooked. depth, and a dash of amchur powder brings a zesty, tangy twist that adds depth and a bold, chatpata punch to every bite.
4) Stir all the dry ingredients well using a spoon so the spices and flours are evenly distributed.
5) Now add the damp, rinsed peanuts to the bowl. Make sure there is no visible water pooling with the peanuts; they should just be moist.
6) Gently toss the peanuts with the dry mixture, making sure each peanut is coated nicely with the spiced flour blend. The slight moisture on the peanuts will help the flour stick and form a rough coating.
7) Drizzle a small amount of oil (such as vegetable or mustard oil) evenly over the coated peanuts. A touch of oil enhances the binding of the flour-spice mix to the peanuts and contributes to that irresistible crunch when they’re cooked.
8) Using your hands or a spatula, mix everything roughly yet thoroughly. Ensure the oil is evenly distributed and the coating clings well to the peanuts, creating a slightly clumpy, textured look.
9) Gently sprinkle water over the peanuts—avoid pouring it all in one spot.
10) Mix everything thoroughly until the besan mixture evenly coats all the peanuts. At this stage, the mixture may appear lumpy and clumped together. Cover the bowl and allow the mixture to rest undisturbed for 15 minutes—this resting time helps the coating to absorb flavors and stick better to the peanuts.
11) After the rest period, dust the mixture with rice flour.
12) Using your fingertips, carefully loosen and separate the coated peanuts to ensure they don’t clump together. The rice flour helps break up the clumps and keeps the peanuts from sticking to one another.
Now you can either deep fry them or use an air fryer for a healthier version.
13) Lightly grease the air fryer basket with a bit of oil spray. Arrange the coated peanuts in a single, even layer—you’ll need to cook them in two batches.
14) Spray a little more oil over the peanuts.
15) Air fry the peanuts at 350°F (180°C) for 4 minutes, allowing them to begin crisping up evenly. Then shake the basket, spray again lightly, and air fry for another 4 minutes.
16) Once air frying is complete, spread the peanuts on a plate and let them cool down completely—this helps retain their crunch before storing. Repeat the same steps for the second batch.
💭 Expert Tips For Sing Bhujia Recipe
- Avoid soaking the peanuts or keeping them wet for too long—this will turn them soft and soggy. Simply dampen the peanuts slightly so the besan (gram flour) sticks well.
- Instead of pouring water in one go, drizzle or sprinkle it gradually and evenly over the peanuts to ensure uniform coating.
- Let the coated peanuts rest for about 15 minutes. This short resting period helps the batter cling better, resulting in a crispier texture.
- After the resting period, sprinkle rice flour and lightly toss the peanuts using your fingers to coat them evenly without breaking the clusters. This step ensures the peanuts separate from one another, giving you individual, crunchy sing bhujia instead of a large, sticky clump.
- Want it spicier? Just increase the quantity of red chili powder, black pepper, and garam masala. The default spice levels create a mild to medium heat, suitable for most palates.
- For best results, let the masala peanuts cool down fully before transferring them to an airtight jar. When stored properly, they remain fresh and crisp for up to 2 weeks.
