Peanut Chaat is a tasty, refreshing and healthy chaat made with boiled peanuts, colorful veggies, spices and tasty chutneys.
This popular street food from India is very filling and is a perfect recipe to enjoy in summer.
What is Chaat?
Chaat or Chat ( means to lick) is a savory snack from India. They are typically served in road side stalls and have complex flavors which give you sweet, tangy, salty and spicy taste in every bite.
Indian cuisine is famous for its Chaats and there many variations to how chaat can be served. This peanut chaat is very similar to Bhel Puri, we substitute the bel mix with boiled peanuts.
With summer around the corner, I am excited to share this refreshing chaat recipe. The addition of boiled peanuts adds protein and keeps you full for a long time. Enjoy it as a snack , appetizer or for lite lunch.
How to make Boiled Peanut Chaat?
1st we need to boil the peanuts. To the cook the raw peanuts you can either use an instant pot, Indian pressure cooker or cook them directly on the stove top.
If using Instant Pot – Wash and soak the peanuts for 4 hours. Add the soaked peanuts in to the steel container of the instant pot, add water and salt. Cook in the instant pot for 30 minutes. Let the pressure release naturally.
If using Indian pressure cooker them for 4-5 whistles in medium flame.
Drain the water from the boiled peanuts.
Prep all the ingredients- cucumber, tomato ( seeds removed), carrot, mango, pomegranate, onion and coriander leaves.
Add the boiled peanuts, all the veggies, onion, salt, chaat masala, red chili powder, coriander mint chutney and tamarind date chutney.
Mix it well and add some lemon juice. Let rest for 10 minutes, taste and adjust the seasoning and serve it immediately.
Frequently Asked Questions:
Bhel Puri or Murmura can be used.
Yes, you can use it, but reduce the amount of roasted peanuts.
Most Indian stores carry them.
Few more Indian Snack recipes –
Boiled Peanut Chaat Recipe
For Boiling Peanuts –
- 1 cup raw peanuts
- 3 cups water
- 1.5 teaspoon salt
Other Ingredients for the Chaat –
- 1 cucumber, finely chopped
- 1 carrot, peeled and grated
- 1 medium tomato, deseeded and finely chopped
- ½ cup raw or little sour mango, finely chopped
- ⅓ cup pomegranate seeds
- ⅓ cup red onion, finely diced ( you can soak the chopped onion in some lemon juice to remove the strong flavor, rinse and use)
- ¼ cup finely chopped coriander leaves
- 1 tablespoon coriander mint chutney or to taste
- 1- 2 teaspoon tamarind date chutney available in Indian stores
- 1 – 2 teaspoon kashmiri red chili powder (mild kind)
- 1 teaspoon chaat masala
- himalayan pink salt to taste
- lemon juice to taste
Coriander Mint Chutney –
- 1 cup fresh coriander leaves, chopped
- 1 cup fresh mint, chopped
- 1 green chili
- ½ inch ginger
- ½ teaspoon cumin powder, optional
- 1 tbsp lemon juice
- salt to taste
- 2- 3 tbsp water as needed
To make the Coriander Mint Chutney
- Add all the ingredients to a blender and make a smooth paste.
- Transfer the chutney to a air tight container, stays fresh for 10 days.
Cooking the peanuts –
- Wash and soak the peanuts in plenty of water for 4 hours. After four hours of soaking, drain all the water from the peanuts and rinse them.
- If using instant pot – Add the soaked peanuts in to the steel container of the instant pot, add water and salt. Close the Instant pot lid and adjust the vent to the sealing position. Select pressure cooker/manual mode and adjust the time to 30 minutes.
- Once the time is up, let the pressure release naturally. Check to see if the peanuts are cooked to your liking. Peanuts should be soft and buttery ( but not mushy). If the peanuts are little hard, cook them for few more minutes .Drain the water and use them.
- If using Indian Pressure cooker – Boil the peanuts for 4 -5 whistles in medium flame.
- If cooking directly on the stove top – add lots of water to the peanuts and cook them for 30 minutes or untill done.
Making the Peanut Chaat –
- To a large large bowl add the boiled peanuts, cucumber, tomato, mango, carrot, onion, coriander leaves, date chutney, coriander chutney, salt, red chili powder, and chaat masala.
- Mix gently and add some lemon juice.
- Let it rest for 10 minutes. Taste and adjust the seasoning and serve immediately.