Peanut Chaat (With Boiled & Roasted Peanuts)

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Peanut Chaat (With Boiled & Roasted Peanuts)

Peanut Chaat is a quick Indian snack made by mixing peanuts with onions, tomatoes, spices, and lemon juice. It can be prepared using boiled peanuts made from fresh peanut pods or roasted and salted peanuts. The boiled peanut version has a soft texture, while the roasted peanut version is crunchy and more chatpata. Both versions are easy to make, oil-free, and can be served as a light snack or tea-time chaat.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Snacks

Cuisine: Indian Street Food

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 440kcal

Author: Dassana Amit

Ingredients

1 cup peanuts – boiled or roasted & salted
3 tablespoons onions – finely chopped
3 tablespoons tomatoes – finely chopped
½ teaspoon green chilli – finely chopped
1 to 2 tablespoons coriander leaves – chopped
1 tablespoon lemon juice
½ teaspoon roasted cumin powder
½ teaspoon kashmiri chilli powder or sweet paprika or ¼ teaspoon cayenne pepper
½ to 1 teaspoon chaat masala
½ teaspoon black salt for boiled peanuts and ¼ teaspoon black salt for roasted peanuts, or according to taste, can use regular salt or pink salt, add as needed

Instructions

Boiling Peanuts (Fresh Peanut Pods)

Rinse 250 to 300 grams fresh peanut pods very well to remove mud and dirt.
Add fresh peanut pods to a 3-litre stovetop pressure cooker.
Pour in enough water to just cover the pods.
Add ½ teaspoon salt. Optional: add a few pinches of turmeric powder.
Pressure cook on medium heat for 2 to 3 whistles.
Let the pressure drop naturally, then drain the water completely.
Once cool, open the pods and remove the peanuts.
Measure 1 cup boiled peanuts for the chaat.
Alternative: If using raw peanuts without shells, soak them in water for 4 to 5 hours or overnight. Pressure cook with water just enough to cover the peanuts and salt for 2 to 3 whistles. Drain and let cool before using.

Making Boiled Peanut Chaat

Take the boiled peanuts in a mixing bowl.
Add chopped onions, tomatoes, green chillies, and coriander leaves.
Add roasted cumin powder, Kashmiri chilli powder, chaat masala, and ½ teaspoon black salt.
Add lemon juice.
Mix gently and well.
Taste and adjust seasoning.
Serve boiled peanut chaat immediately.

Making Roasted Peanut Chaat (No-Cook)

Take 1 cup roasted and salted peanuts in a bowl.
You can use store-bought peanuts or dry roast peanuts at home and salt lightly.
Add chopped onions, tomatoes, green chillies, and coriander leaves.
Add roasted cumin powder, Kashmiri chilli powder, chaat masala, and ¼ teaspoon black salt.
You can taste first, then add salt only if needed.
Add lemon juice and mix well.
Serve roasted peanut chaat straight away. You can opt to garnish with sev or boondi while serving.

Serving Suggestions

Serve peanut chaat immediately after mixing. Peanuts are calorie-dense, so serve in small portions.
It works well as an evening snack or tea-time chaat. It can also be served as a light starter.
Garnish with extra coriander leaves or grated carrots if you prefer.

Storage

Peanut chaat is best eaten fresh. Do not store after mixing, as onions and tomatoes release water.
The boiled peanuts can be refrigerated for 1 to 2 days.
Chop the vegetables just before mixing.

Notes

Reduce salt when using roasted salted peanuts.
Finely chop onions and tomatoes for the right chaat texture.
Deseed tomatoes if you prefer to avoid excess moisture.
Adjust green chillies, chilli powder, and lemon juice to taste.
Add cucumber, or radish for crunch.
Apple, beetroot, or carrot add mild sweetness.
This is a no-oil recipe. The roasted peanut version is also no-cook.
Both the boiled as well as the roasted peanut chaat can be scaled easily to make for more servings.
Note that the approximate nutrition info is for peanut chaat made with 1 cup of dry roasted salted peanuts.

Nutrition