In a pan, dry roast peanut for 5-7 minutes on medium-low flame.

Switch off the flame and remove the cover of the peanuts with a kitchen towel.

Now, in a bowl, add powdered sugar, dry mango powder, red chili powder, garam masala, chaat masala, and black salt and mix them well.

In a pan, add one teaspoon of oil and then add turmeric powder and mix well. Add peanuts to it and roast the peanuts for 4-5 minutes on low flame.

Once the peanuts are appropriately fried, remove them from the flame and add the previously mixed spices and mix them well.

Keep it aside to cool. Then store it in an air-tight container. It will remain fresh for 20-25 days.

Take 1 cup of water in the vessel and put it on the flame.

Add 1 tbsp salt and bring the water to slightly hot.

Add peanuts into it, and Put off the flame, cover the lid, and let it rest for 2-3 minutes.

Strain the water, add 1tsp of salt or as per your taste and mix it well.

Take ½ cup of salt in a skillet. Stir the salt and let it heat.

Once the salt takes up the heat, transfer the above-boiled and salted peanuts into it.

With continuous stirring, roast the peanuts in the heating salt for around 15 minutes.

At first, excess salt may stick to peanuts, but do not panic. On gradual roasting, the salt will shed off its skin.

For checking if it is done, take out 2-3 peanuts and let it cool completely. See if its skin is coming out with ease and is crunchy on a bite or not.

Pass through the sieve to get rid of salt and let it rest for a while.

Then store it in an air-tight container. It will remain fresh for 20-25 days.