Air Fryer Chatpata Masala Peanuts (Masala Sing)
Raw peanuts roasted in the air fryer, then tossed off heat with Kashmiri chili, chaat masala, amchur, and sugar for a dry chatpata masala sing style snack without besan.
Ingredients
For the peanuts
- 2 cups raw peanuts skin on or blanched per preference
- 2 tablespoons neutral oil e.g. peanut or sunflower; divided
For the spice coat
- 1 teaspoon Kashmiri red chili powder adjust heat
- 1/2 teaspoon fine salt go light; chaat masala has black salt
- 2 tablespoons caster sugar
- 1 teaspoon coriander-cumin powder dhana jeeru
- 1 teaspoon amchur dry mango powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
Instructions
Air fryer roast
- Preheat the air fryer if your model prefers it; otherwise start per manual.
- Toss raw peanuts with about half the oil; spread in a single loose layer in the basket.
- Air fry at about 325 to 340°F (160 to 170°C), shaking every 2 to 3 minutes, until deeply golden, aromatic, and pops slow down (timing varies by batch and model).
- Tip onto a tray; cool enough to handle. Rub off loose skins if desired.
Chatpata masala coat
- In a small pan, warm the remaining oil with Kashmiri chili powder and salt just until fragrant; remove from heat.
- Add the warm peanuts and toss to coat.
- Off heat, mix in caster sugar, dhana jeeru, amchur, chaat masala, and garam masala until every nut looks evenly speckled and glossy-dry.
- Cool completely before storing so they crunch up (nuts can feel soft while warm).
Notes
- Masala can look soft right after coating but crisps as it cools, so plan a cool-down before tasting or jarring.
- If masala will not cling, add a tiny splash more oil and toss again.
- Spice-mix style (no besan) is common in home masala peanut recipes; air fryer handles the roast
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