These Lasooni Chili Peanuts are the most addicting, Chinese-inspired snack! With boiled peanuts stir-fried in a tangy, spicy schezwan sauce with aromatics like garlic and ginger, this is going to be a fan-favorite appetizer at any Diwali party! They run out fast because of how addicting they are — so be sure to make extra!
Peanuts are a somewhat common snack typically served dry or coated in some kind of spice blend. I decided to give that indulging feeling of eating peanuts a new spin by making it Indo-Chinese style! It’ll pair perfectly with drinks or as an appetizer by itself!
If you like this, please try my other party recipes:
WATCH HOW TO MAKE LASOONI CHILI PEANUTS:
These Lasooni Chili Peanuts are the most addicting, Chinese-inspired snack! With boiled peanuts stir-fried in a tangy, spicy schezwan sauce with aromatics like garlic and ginger, this is going to be a fan-favorite appetizer at any Diwali party! They run out fast because of how addicting they are — so be sure to make extra!
- 1 1/2 cup peanuts
- 1/4 cup mixed color bell peppers , finely diced
- 1/4 cup onions , finely diced
- 3 tbsp purple cabbage finely diced
- 3 tbsp corn , boiled or frozen
- 1 tbsp garlic , minced
- 1 tbsp ginger , julienned
- 1 tsp green chilies , finely chopped
- 1 tbsp schezwan sauce
- 2 tsp hot sauce
- 1 tsp tomato ketchup
- 2 tsp vinegar
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1 1/2 tsp corn starch
- 1 1/2 tbsp oil
- 4 dried red chilies
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1 tbsp cilantro , finely chopped
- 2 tbsp green onions , finely chopped
- crispy moong namkeen
- edible flowers
-
Boil Peanuts: To boil your peanuts:
Instant Pot: Add in your dried peanuts with 1 cup water and 1 tsp salt in the Instant Pot. Pressure cook on high for 5 minutes with quick release.
Stove-Top: Add the peanuts with 1 cup water and 1 tsp salt in a pressure cooker. Let it cook for two whistles, one on high flame and one on low.
After boiled, drain the water from the peanuts and set aside.
-
Make Marinade: In a bowl, mix together schezwan sauce, ketchup, hot sauce, vinegar, soy sauce, sugar, corn starch, garlic, chilies, and ginger. Then, add in your boiled peanuts, onions, peppers, corn, and cabbage. Make sure to save roughly 1 tbsp of all the veggies to mix in while cooking for extra crunch. Mix until well combined.
-
Stir-Fry: In a pan, heat oil with dried red chilies. Add in your peanut-veggie mixture and let sauté for 2-3 minutes. Add in salt, red chili powder, cilantro and the veggies saved earlier, and give it a mix. Be careful when adding in salt since many of the sauces we added also are quite salty. Let it cook for another 1-2 minutes before taking it off the heat.
-
Garnish: Garnish with cilantro, namkeen, edible flowers, and green onions. Enjoy!
Recipe Video
- You can make this up to 2 days in advance for a party. Just mix together all the ingredients except the veggies and keep covered in the fridge. When it’s time to serve, saute per the recipe instructions and add in all your veggies then!
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Perfect for party appetizer 👌