This is one of those ridiculously quick and easy recipes, that is SO quick and easy that I wondered whether I should bother posting it or not. I took another spoonful of this tangy spicy fresh peanut salad, and decided to post it anyway. Oh, and it’s vegan and ready in five minutes!
I absolutely adore just about every type of chaat ( a savory snack or street-side-style vendor food), but I particularly love the ones that lean more towards salad-like and less towards fried. This peanut chaat is my (quite-successful) attempt at recreating one of my favorite snack-style starters from a restaurant on New Bel road in Bangalore.
I used packaged-salted peanuts in this recipe (the fried kind), which is not exactly authentic but is the way I first tried them (albeit with skins on). Feel free to push for authenticity – and a lighter dish – by swapping the salted peanuts for boiled peanuts (but do then add salt to taste – I recommend black salt if possible).
How to make peanut chaat
Again, embarrassingly easy to make (I feel like I should just give you the a list of the ingredients and let you guess how to make it).
Chop half a small red onion finely (white will also do, I just use red out of habit as most onions in Bangalore were red). Chop up the tomatoes, chili pepper, and coriander finely. Do be careful with the amount of chili pepper you use – chili peppers vary greatly in heat even among a handful from the same plant, so add less, and then more later if needed.
Juice the lemon and add in the chopped vegetables and peanuts. Sprinkle the chaat masala on top, mix and taste to check if you need more chili. Chaat masala is absolutely essential to this dish, is cheap, can be found in any Indian food store, and lasts forever. You can also use it to make these ridiculously easy 5-minute masala sandwiches and this super tasty corn chaat.
This chaat is best served immediately while all the flavors and vegetables taste fresh. However I have happily eaten a bowl of this the day after making it (I stored it in the fridge).
Just be aware that the longer this peanut chaat sits, the spicier it will get! Serve in small individual ramekins, or in a bowl in the middle to share. A perfect snack (with a cup of hot chai of course!) or light appetizer.
If you made this recipe leave a comment below, or take a photo and tag me on Instagram (@the_fiery_vegetarian). You might also like to have a look at the most recent posts on the blog:
- Easy Herbed Garlic Focaccia Bread with Bruschetta Dip
- Easy One-hour Vegan Goat Cheese
- Epic Vegan Christmas Dinner Recipes
- Vegan Traditional Irish Soda Bread
- Spicy Indian Tomato Soup
- ½ small onion
- 2 medium tomatoes
- ½ - 1 mild red chilli
- 2 tbsp coriander
- 1 cup salted peanuts
- Juice half a lemon (1.5-2 tbsp)
- 1 tsp chaat masala powder
- Finely chop the onion, tomatoes, coriander and chili pepper. I recommend you try the dish with half a chopped chili pepper first and add the other half later if needed.
- Toss the chopped vegetables in a bowl with the peanuts.
- Pour over the lemon juice and mix.
- Sprinkle with the chaat masala and mix again.
- Serve immediately or keep in the fridge until ready - be warned that the level of spice will increase the longer it sits though!
- You can substitute boiled peanuts or roasted peanuts for the ready-made salted fried peanuts used in this recipe.
- To boil the peanuts, chuck them in a pressure cooker with enough water to cover them and a pinch of turmeric and salt and cook on high pressure for four whistles.
- You can tweak this recipe to suit your taste, but the chaat masala is absolutely necessary!
Amount Per Serving Calories 415 Total Fat 27g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 17g Cholesterol 25mg Sodium 684mg Carbohydrates 29g Fiber 6g Sugar 13g Protein 19g