Peanut Chaat is a sweet, spicy, tangy, crunchy, and protein-packed Indian appetizer made with roasted or boiled peanuts. This easy snack comes together in less than 10 minutes and will be loved by everyone!
I love Indian chaats, and just hearing the name makes me crave them! But chaats generally include some deep-fried items. Though they taste great, they are often not as nutritious. That’s why I love this masala peanut chaat, and the best part is that there is no compromise on the tangy taste of the chaat.
Peanuts are rich in protein and fiber, making this chaat a wholesome and filling snack. This recipe is vegan, oil-free, and super easy to put together. Just roast or boil the peanuts, then mix the ingredients, and you have an easy snack or salad. You can also use store-bought roasted peanuts in this recipe.
This snack is often served at bars. It is popular for enjoying with friends over drinks. I love it with my chai, too. The spices and freshly squeezed lemon juice give this simple dish a tangy taste, making it addictive. You will find it hard to stop at just one serving.
Packed with protein, crunchy veggies, and bursting with flavors, this Indian peanut salad is a game-changer for anyone looking for a satisfying and wholesome snack.
Table of contents
Why You’ll Love This Recipe
- Ready in 10 minutes once the peanuts are boiled or roasted!
- Minimal prep with simple ingredients.
- Great as a snack, light lunch, side dish, or at a potluck.
- Packed with protein, fiber, and nourishing fats.
- No oil, no sugar, guilt-free snack.
- Keeps you full and satisfied.
- Vegan & gluten-free
Ingredients
Peanuts: The star ingredient of this chaat. There are some options here – You can use boiled peanuts or roasted peanuts. You can find details for how to boil and roast peanuts below.
For boiled peanuts, you need raw peanuts without shells, then cook them until they are tender. If you’re making with roasted peanuts, you can buy roasted peanuts from the store or buy raw peanuts and roast them in a pan, microwave, or air fryer.
Onions: Red onions work best as they add a nice crunch and sweetness to balance the flavors.
Tomatoes: Use ripe, firm tomatoes for a juicy base that holds up well in the salad. You can also use cherry tomatoes.
Green Chili Pepper: This is optional, but we love a little spice kick in this peanut chaat. I use serrano, bird’s eye, or Thai chili. Adjust the amount or skip based on your preference.
Seasoning: Salt, red chili powder, roasted cumin powder, chaat masala (the key ingredient for that tangy, savory flavor). If you don’t have chaat masala, you can substitute it with dry mango powder (amchur) for a similar taste.
Herbs: Fresh cilantro is essential for a fragrant, refreshing taste.
Lemon juice: Fresh lemon juice adds a tangy zing to the salad. Adjust the quantity based on your preference.
How to Boil Peanuts?
First, rinse raw peanuts thoroughly. Add enough water and a pinch of salt to cook them. You can cook the peanuts in an Instant Pot by pressure cooking for 15 minutes, or in an Indian pressure cooker for 3 whistles on medium heat.
If using a regular pot, boil the peanuts for about 30 minutes until they turn soft. After pressure cooking, wait for the pressure to release naturally on its own, whether using an Instant Pot or a regular pressure cooker. The peanuts should be tender but not mushy. If using pre-boiled peanuts, simply drain and rinse them.
How to Roast Peanuts?
Heat a pan or skillet over medium heat. Add raw peanuts (removed from the shell), stirring regularly to ensure even roasting and prevent burning. Roast until they turn lightly golden on the outside. This should take about 5 minutes.
Let them cool and they are ready to use. If you are using peanuts with the skin-on, you can rub between your palms to remove the skin.
You can also roast peanuts in the oven – Preheat oven to 350F. Spread the peanuts in a single layer in a baking pan. Roast for 15-20 minutes stirring couple of times in between.
Recipe Tips
Customize the veggies: Feel free to add veggies of your choice, such as chopped cucumber, grated carrots, diced raw mangoes, diced red bell peppers, or boiled potatoes. Pomegranate seeds are great for crunch.
Spice it up: If you like more heat, add more finely chopped green chili or more red chili powder. Adjust the spices according to your preference.
Add chutneys: For extra flavor, top the chaat with tamarind chutney and green chutney.
Add some crunch: To make it more chaat-like, top with some crispy sev or bhujia.
Store Peanuts in bulk: If you often crave this snack, you can boil or roast peanuts in bulk and store them. Boiled peanuts will stay good in the fridge for up to a week, and roasted peanuts can be stored in an airtight container in a cool, dry place for a month.
Substitute Peanuts: If you don’t have peanuts, you can also use chickpeas or sprouts for variation.
Serving Suggestions
This masala peanut chaat is best served immediately. As the chaat sits, the veggies release liquid, and the chaat can become a little soggy. However, leftovers can be stored in the refrigerator and are okay the next day. Be sure to add some chaat masala, lemon juice, and fresh cilantro leaves just before serving to maintain the freshness.
Of course, you can serve this in a bowl. But make it fun by serving it in individual-sized cups. Kids love to pick their cup and enjoy the chaat.
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Ingredients
- 1 cup Peanuts, boiled or roasted, I used roasted peanuts
- ½ cup Red Onion, diced
- ½ cup Tomato, diced
- 1 Green Chili Pepper, optional, finely diced
- 2 tablespoon Cilantro leaves, finely chopped
- 1 teaspoon Kashmiri red chili powder, adjust to
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Chaat Masala
- Salt, add to taste, adjust if using salted peanuts.
- 1/2 Lemon , freshly squeezed
Instructions
- Chop onions, tomatoes, green chili, and cilantro.
- Mix peanuts and chopped veggies in a large bowl. Sprinkle salt, red chili powder, roasted cumin powder, and chaat masala. Add fresh cilantro and squeeze lemin juice.
- Toss them all well and serve fresh.
