Peanut Chaat

Ingredients

• 3.0 tbsp Onion
• 3.0 tbsp Tomato
• 0.5 tsp Green Chilli
• 2.0 tbsp Coriander Leaves
• 1.0 tbsp Lemon
• 1.0 cup Peanuts
• 0.5 tsp Red Chilli Powder
• 0.5 tsp Black Salt
• 0.5 tsp Chaat Masala
• 0.5 tsp Cumin Powder

Cooking Steps

1. Rinse 250 to 300 grams fresh peanut pods very well to remove mud and dirt.
2. Add fresh peanut pods to a 3-litre stovetop pressure cooker.
3. Pour in enough water to just cover the pods.
4. Add ½ teaspoon salt. Optional: add a few pinches of turmeric powder.
5. Pressure cook on medium heat for 2 to 3 whistles.
6. Let the pressure drop naturally, then drain the water completely.
7. Once cool, open the pods and remove the peanuts.
8. Measure 1 cup boiled peanuts for the chaat.
9. Take the boiled peanuts in a mixing bowl.
10. Add chopped onions, tomatoes, green chillies, and coriander leaves.
11. Add roasted cumin powder, Kashmiri chilli powder, chaat masala, and ½ teaspoon black salt.
12. Add lemon juice.
13. Mix gently and well.
14. Taste and adjust seasoning.
15. Serve boiled peanut chaat immediately.
16. Take 1 cup roasted and salted peanuts in a bowl.
17. You can use store-bought peanuts or dry roast peanuts at home and salt lightly.
18. Add chopped onions, tomatoes, green chillies, and coriander leaves.
19. Add roasted cumin powder, Kashmiri chilli powder, chaat masala, and ¼ teaspoon black salt.You can taste first, then add salt only if needed.
20. Add lemon juice and mix well.
21. Serve roasted peanut chaat straight away. You can opt to garnish with sev or boondi while serving.
22. Serve peanut chaat immediately after mixing. Peanuts are calorie-dense, so serve in small portions.
23. It works well as an evening snack or tea-time chaat. It can also be served as a light starter.
24. Garnish with extra coriander leaves or grated carrots if you prefer.
25. Peanut chaat is best eaten fresh. Do not store after mixing, as onions and tomatoes release water.
26. The boiled peanuts can be refrigerated for 1 to 2 days.
27. Chop the vegetables just before mixing.