Served with cocktails, mocktails or with your afternoon tea, this popular,snack is now guilt free! It is also gluten free and protein rich.
Traditionally the popular masala peanut bhujias are deep fried. They are so hard to resist in the stores! But I knew that once I bought them, I would open the package in the car itself and go through the entire bag even before I reached home 🙂
Ever since I got the air fryer, I have wanted to try making this popular snack in it. I had previously posted my microwave recipe called Masala Peanut Bhujia in 4 ½ minutes, which my family loved.
I used a very similar recipe again using the saunf/aniseed and carom seeds for both taste and help with digestion. I had laddoo besan which is a coarser besan, so used that instead of the besan/ chickpea flour or the kala chana besan.
I toasted the peanuts in oil with the spices, for 2 minutes in the air fryer
Then coated them with the rest of the ingredients and put them back in the airfryer for another 8 minutes.
The results were superb and the plate full of peanut bhujias vanished in no time! But air frying it makes it a guilt free, healthy, protein rich snack and it is so easy to make.
Both Indfused’s microwave and air fryer recipes work great. The texture is slightly different. So do try both and tell me which one you like better!
Air Fryer Masala Peanut Bhuijia
- 1 teaspoon oil
- ½ teaspoon saunf or anise seed
- 1/8 teaspoon ajwain or carom seeds
- ½ cup shelled raw peanuts with skin
- ¼ cup laddoo besan or regular besan (chickpea flour) + 1 teaspoon corn meal
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (or to taste)
- ½ teaspoon roasted coriander seed powder
- ½ teaspoon roasted cumin seed powder
- ½ teaspoon aamchur- raw mango powder
- Sea salt to taste
- About 2 tablespoons water
To make the Air Fryer Masala Peanut Bhuijia-
- Combine the oil, anise seed, carom seeds and peanuts in a bowl. Toss and air fry in the air fryer at 350 degrees Fahrenheit for 2 minutes.
- Remove from air fryer back in the bowl and add the laddoo besan, turmeric powder, chili powder, the coriander and cumin seed powders, aamchur powder and salt. Toss together and drizzle the water until the besan mixture coats the peanuts.
- Put the peanuts back in the air fryer, taking care to separate them and spread them out. I set my air fryer at 350 degrees Fahrenheit for 5 minutes and they were perfectly cooked and golden brown.
- Let the peanuts cool. They will crisp up as they cool. Enjoy!
Note- Individual air fryers will vary. Timings are based on my Instant Pot Turbo air fryer.
These are fun for car rides and weekend picnics as well. Pack the cooled peanut bhujias in airtight bags or containers so they stay crisp.