½tablespoonRice flourto sprinkle over batter-coated peanuts
Cooking oil spray
Instructions
Take peanuts in a colander and rinse them using water. Let the access water drain out.
Take besan, rice flour, corn flour, salt, baking soda and spices (turmeric, chili powder, black pepper, garam masala and amchur) in a bowl. Mix everything using a spoon.
Add drained peanuts. Mix it until the peanuts are coated with the flour mixture.
Now drizzle the oil all over the peanuts. Mix it roughly.
Now sprinkle or drizzle the water over the nuts (do not dump all water in one place). And mix until all the nuts are coated well with besan paste. It will be large big clumps at this moment.
Cover it and let it rest for 15 minutes.
After resting time, sprinkle rice flour. Use your finger to separate the nuts. Rice flour will help to break the lumps and keep the nuts separated and avoid sticking to each other.
At this moment, you can deep fry them in the oil or air fry them.
Lightly spray the air fryer basket with oil spray. Spread the batter-coated peanuts in the basket in a single layer. You’ll need to air fry masala peanuts in 2 batches.
Spray the peanuts again.
Air fry at 350F (180C) for 4 minutes, shake the basket, spray the oil again and air fry for another 4 minutes.
Remove them from the basket and let them cool down on a plate before storing them. Repeat the same for the next batch.
Notes
Do not keep the peanuts wet for longer or do not soak them otherwise they’ll get soft and soggy. Just wet the peanuts, so besan sticks to it easily.
Do not dump all the water in one place. Drizzle or sprinkle all over the peanuts evenly.
15 minutes of resting time for batter-coated peanuts is a must. It helps to stick the besan batter to the peanuts.
Sprinkling rice flour and mixing it at the end will help to separate the nuts. So you’ll get separated sing bhujia instead of a big clump.
To make this sing bhujia spicy, increase the amount of chili powder, pepper powder and garam masala. The given measurements below make medium-mild masala peanuts.