In a large bowl, combine raw peanuts, gram flour, rice flour, red chili powder, coriander powder, chaat masala, black pepper powder, oil, and salt.

Gradually add water, mixing well until all peanuts are evenly coated with the spice mixture.

Ensure the spices and flour adhere uniformly to the peanuts, using minimal water.

Heat sunflower oil in a kadai/wok on medium heat.

Carefully add the coated peanuts to the hot oil in batches.

Fry the peanuts until they turn golden brown and crispy.

Remove the fried peanuts from the oil and place them on absorbent paper to drain excess oil.

Allow the peanuts to cool to room temperature to achieve maximum crispiness.

Sprinkle with additional chaat masala and dried mint (optional) before serving.

Serve the Crispy Masala Peanuts as a snack with Masala Chai or as an accompaniment to drinks during parties.