A few months ago, I was lucky enough to receive a lot of interesting spices from friends moving overseas. (I’d rather have the friends still here instead of all the spices, but I suppose it eases the pain a bit…) A bag of a reddish-brown spice labeled “Punjabi Chana Masala” was part of my inheritance.
In my search on how to use this spice, I stumbled upon different Indian snacks that involved peanuts with a variety of spices. I figured I could use the spice in this way.
The recipe below is my adaptation from a masala peanuts recipe that appears on Show Me the Curry. They use chaat masala in their version. Most notably, in my adaptation of the original recipe below I omitted the chilis, cilantro and the onions. (Side note: If you are looking to try new Indian dishes, I highly recommend Show Me the Curry. The ladies that produce this site have easy step-by-step instructs, pictures and many short “how to videos” on how to prepare the recipes.)
Punjabi Chana Masala Peanuts
Punjabi Chana Masala or Chaat Masala
Add a little oil into wok or skillet and spread around bottom of pan. Heat oil and skillet on medium to medium high. (Amount of oil depends on how many peanuts you have. Add enough to lightly coat peanuts but not saturate them or they’ll become too oily. Or, simply add the peanuts without any oil to dry roast them.) Add peanuts and stir occasionally.
Heat peanuts until they become golden or until they become fragrant. Remove pan from heat.
Add spices, salt and lemon juice to taste. Stir to coat all the peanuts. Enjoy warm or at room temperature.
This is very easy to make, lasts quite a long time in air tight storage and can be modified to suit your taste. Best of all, when I’m looking for an afternoon snack, it’s a nice dose of protein with a unique taste.