This quick peanut chaat is one of those ridiculously quick and easy recipes (ready in just five minutes with only seven ingredients!), that is SO quick and easy that I wondered whether I should bother posting it or not.
I took another spoonful of the tangy spicy fresh peanut salad full of Indian flavours and decided to post it anyway. All I can say is YUMMY.
Oh, and it’s vegan! If you love spice and you love peanuts, then these spicy peanuts are the perfect snack for you.
To make this recipe you’ll need:
- Red chili pepper (green can be substituted)
- Fresh cilantro (coriander)
- Ready salted peanuts (you can substitute with dry roasted peanuts or boiled peanuts)
- Lemon juice
- Chaat masala (ESSENTIAL! You can buy in any Indian or specialty grocers or order online)
I absolutely adore just about every type of chaat ( an Indian 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, India.
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) or dry-roasted peanuts.
If like me, you are ALL ABOUT the amazing cuisine that is Indian food, these other easy recipes might be right up your alley:
- Chickpea Spinach Curry (Chana Palak Masala)
- One-pot Vegan Tikka Masala
- Easy Vegan Dal Makhani (Butter Lentils)
- Easy One-pot Vegetable Biryani
- Spicy Indian Tomato Soup (Tamatar Ka Shorba)
How to make peanut chaat
Again, embarrassingly easy to make (I feel like I should just give you the 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 when living in India red onions were more commonly used). Chop up the tomatoes, chili pepper, and coriander finely.
Make sure your tomatoes are ripe but firm as you’ll really notice their flavour in this dish. If you can’t get a hold of decent tomatoes or they are out of season, you can try 12 cherry tomatoes.
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 at first, and then more later if needed.
Juice the lemon and add in the chopped vegetables and peanuts. I usually just make this with ready salted peanuts but dry roasted and regular boiled peanuts will do as well.
Just make sure they don’t have the skins on or the skins will get unpleasantly damp from the lemon juice. You can easily rub the skins off roasted peanuts by rolling them between your hands.
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.
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.
In India, we would chow down on a bowl of these delicious spicy peanuts and share between friends with a round of drinks, as they make the perfect light snack (kind of like an Indian tapa!) for munching on casually while entertaining.
How will you serve your delicious easy peanut chaat?
If you made this recipe leave a comment below (stars are in the recipe box), 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:
- 6-minute Vegan Banana Foster Recipe
- Easy Peri Peri Sauce Recipe
- Easy Vegan Tapa (Broad Beans)
- Easy Creamy Coconut Chickpea Curry
- Best Vegan Chocolate Banana Bread
- ½ small onion
- 2 medium tomatoes
- ½ - 1 mild red chili pepper
- 2 tbsp fresh cilantro (coriander)
- 1 cup salted peanuts
- 1.5-2 tbsp lemon juice to taste (around half a lemon)
- 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 237Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 157mgCarbohydrates 13gFiber 4gSugar 5gProtein 10g