In another bowl, measure and add both the flours. Add all the spice powders to the flour. I have used 1 teaspoon of chili powder, ½ teaspoon of turmeric powder, ½ teaspoon of garam masala, ½ teaspoon of amchur powder (dry mango powder) and ½ teaspoon of chat masala. Also add salt needed. Chat masala has salt in it, so be careful when adding more salt.

Mix the flours and spices well. I find that using my fingers worked better in getting all the spices incorporated well.

Add the drained peanut to the flour mixture and mix to coat. Take time and mix before adding more liquid. We want the peanuts well coated and at the same time not clumpy.

If the peanuts are too dry, add water little by little. I use a spoon and add water and then mix. Also add a teaspoon or so of oil to help coat (if needed).

Preheat the air fryer at 330 F for couple of minutes.

Add the peanuts in the air fryer basket and spread it in a single row. To get the perfect crispy masala peanuts, it is very important that the peanuts are in single row and not overcrowded.

Air fry them for about 8 to 10 minutes. Depending on the individual air fryer cooking time will vary. So keep checking them peanuts every 2 minutes or so and shake them up to evenly roast.

If you feel that the peanuts are browning too quickly, reduce the air fryer temperature a little and continue.

The peanuts will still be soft when hot. Once the masala peanuts are evenly brown, turn off the air fryer and let them sit for 2 to 3 minutes.

Serve the peanuts after they cool down or store for later.