Preheat the oven to 400°F.

Combine besan, rice flour, red chili powder, ajwain, kasuri methi and salt in a bowl. Divide the mixture into half.

Add ½cup of water to half of the besan mixture and whisk to make sure that there are no lumps. Add this to the peanuts and mix well.

Now add the remaining dry besan mixture to the peanuts and mix well. I found using my hands worked well here. There will be some dry besan still on the peanuts which is OK, but if there is a lot of dry mixture, then barely wet your hand and mix the peanuts to wet them.

Spread the peanuts on the baking sheet. I used my fingers to break up the clusters almost like dropping onion pakodis in oil. Bake for 15 minutes, then stir them around and bake for 10 more minutes, so for a total of 25 minutes. Remove from the baking sheet and store in an airtight container. Start MUNCHING!!