Masala Mixed Nuts

5.0
(2)
1 Review

These fried peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala.

By
Maneet Chauhan
Manee Chauhan
Maneet Chauhan

Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Maneet Chauhan's Masala Mixed Nuts
Photo: Matt Blair
Active Time:
15 mins
Total Time:
25 mins
Servings:
6

You'll find yourself digging into a bowl of these spiced mixed fried nuts over and over again. The ginger-garlic paste blends with the corn, rice, and chickpea flours and spices to create a seasoned batter that fries up to make the nuts extra crunchy. The dusting of tart chaat masala after the nuts are fried makes them especially irresistible.

Cook Mode (Keep screen awake)

Ingredients

  • ¼ cup besan (chickpea flour)

  • 2 tablespoons rice flour

  • 2 tablespoons corn flour

  • ½ teaspoon ground turmeric

  • ½ teaspoon Kashmiri chile powder (see note)

  • ½ teaspoon garam masala

  • ½ teaspoon dried mint powder

  • ½ teaspoon store-bought ginger-garlic paste (available in Indian markets)

  • Pinch of baking soda

  • 1 ½ teaspoons Himalayan or kosher salt, divided

  • 1 cup salted peanuts

  • ½ cup salted cashews

  • ¼ cup roasted salted almonds

  • ¼ cup roasted walnuts

  • 2 teaspoons canola or vegetable oil

  • ½ cup water, plus more as needed

  • Oil for deep frying

  • 1 teaspoon chaat masala

Directions

  1. Whisk besan, rice flour and corn flour in a bowl. Whisk in turmeric, Kashmiri chile powder, garam masala, mint powder, ginger-garlic paste, baking soda, and 1/2 teaspoon of the salt until combined.

  2. Add nuts, canola oil, and water and mix until nuts are evenly coated with a thin batter.

  3. In a deep, medium skillet, heat 3/4 inch oil to 350°F. Working in batches, fry nuts until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer nuts to a paper towel-lined baking sheet. Sprinkle chaat masala and remaining 1 teaspoon kosher salt on top. Once cool, store in an airtight container.

Note

If you can't find Kashmiri chile powder, substitute with a mix of 3 parts paprika and 1 part cayenne pepper.

Related Articles

Matcha-Dusted Caramel Almonds
Matcha-Dusted Caramel Almonds
45 mins
Citrus Lollipops
Citrus Lollipops
1 hr 30 mins
Tamarind Pate de Fruit
Tamarind Jelly Candies
9 hrs
Stacks of Reese's peanut butter cups
Reese's Peanut Butter Cups Are Perfect, No Notes
Moroccan-Date Bonbons
Moroccan-Date Bonbons
30 mins
Smoked Almond Brittle
Smoked Almond Brittle
30 mins
Soft Apple-Cider Caramels
Soft Apple-Cider Caramels
2 hrs 45 mins
White Chocolate Swirl Malted Milk Fudge
White Chocolate-Swirled Malted Milk Fudge
4 hrs 30 mins
Best-Ever Nut Brittle
Best-Ever Nut Brittle
1 hr
Chocolate-Almond Saltine Toffee
Chocolate-Almond Saltine Toffee
30 mins
Pistachio Rose Brittle
Pistachio-Rose Brittle
1 hr
Vegan Coconut Ginger Caramels
Vegan Coconut-Ginger Caramels
10 hrs 55 mins
Pastillas
Pastillas
40 mins
Peppermint Rock Candy
Peppermint Rock Candy
5 days 10 hrs 25 mins
Maude's Vanilla Fudge
Maude's Vanilla Fudge
1 hr
Red Hot Lollipops
Red Hot Lollipops
1 hr 45 mins