Peanut chaat is the kind of snack you make once and then wonder how you ever lived without it. It’s crunchy, tangy, spicy, and refreshing all at once—like a party for your taste buds. You can whip it up in 10 minutes with simple ingredients and no cooking if you use roasted peanuts.
It’s great as a light lunch, an afternoon pick-me-up, or a quick appetizer for friends. And the best part? You can easily tweak it to match your mood, your pantry, or your spice level.
Peanut Chaat (Spicy Peanut Salad) - Fresh, Zesty, and Ready in Minutes
Ingredients
- Roasted peanuts (unsalted preferred; salted works if you adjust seasoning)
- Red onion
- Tomato (firm, not too juicy)
- Cucumber
- Green chili (like serrano or Thai; optional for heat)
- Fresh cilantro
- Fresh mint (optional but lovely)
- Lime (or lemon)
- Chaat masala (key seasoning blend)
- Red chili powder or cayenne (to taste)
- Ground roasted cumin (or cumin powder)
- Salt (adjust if peanuts are salted)
- Sev or crushed papdi (optional, for extra crunch)
- Pomegranate arils (optional, for sweetness)
- Tamarind chutney or green chutney (optional drizzle)
Instructions
- Prep the veg: Finely chop the onion, tomato, and cucumber. Remove tomato seeds if very watery. Mince the green chili. Roughly chop cilantro and mint.
- Check your peanuts: If using unsalted roasted peanuts, you’re set. If using raw peanuts, dry-roast them in a skillet over medium heat for 5–7 minutes until golden and aromatic, then cool.
- Toss the base: In a large bowl, combine peanuts, onion, tomato, cucumber, and green chili. Aim for a 1:1 ratio of peanuts to combined veggies for balance.
- Season boldly: Sprinkle chaat masala, ground cumin, red chili powder, and a pinch of salt. Start small—you can always add more.
- Add the zing: Squeeze fresh lime over the mix. Toss gently to coat everything evenly without smashing the tomatoes.
- Herb finish: Fold in cilantro and mint. Taste and adjust lime, salt, and chili.
- Serve fast for crunch: Transfer to a serving bowl. Top with sev, crushed papdi, pomegranate, or a light drizzle of chutney if using. Eat right away.
Why This Recipe Works
- Contrast in textures: Crispy peanuts meet juicy tomatoes, crisp onions, and fresh cucumbers.
Every bite feels balanced and satisfying.
- Bright, layered flavors: Lime juice and chaat masala add tang and a gentle sour-salty kick. Green chilies bring heat, while cilantro and mint keep it fresh.
- Fast and flexible: With pantry staples and a few fresh veggies, this comes together in minutes. It’s easy to scale up for a crowd or adjust for personal taste.
- Nutrient-dense: Peanuts add protein and healthy fats, and the vegetables bring fiber and vitamins.
It’s a snack that powers you up, not slows you down.
- No fuss, no cook: Use roasted peanuts and you’re essentially just chopping, tossing, and serving.
Shopping List
- Roasted peanuts (unsalted preferred; salted works if you adjust seasoning)
- Red onion
- Tomato (firm, not too juicy)
- Cucumber
- Green chili (like serrano or Thai; optional for heat)
- Fresh cilantro
- Fresh mint (optional but lovely)
- Lime (or lemon)
- Chaat masala (key seasoning blend)
- Red chili powder or cayenne (to taste)
- Ground roasted cumin (or cumin powder)
- Salt (adjust if peanuts are salted)
- Sev or crushed papdi (optional, for extra crunch)
- Pomegranate arils (optional, for sweetness)
- Tamarind chutney or green chutney (optional drizzle)
How to Make It
- Prep the veg: Finely chop the onion, tomato, and cucumber. Remove tomato seeds if very watery. Mince the green chili.
Roughly chop cilantro and mint.
- Check your peanuts: If using unsalted roasted peanuts, you’re set. If using raw peanuts, dry-roast them in a skillet over medium heat for 5–7 minutes until golden and aromatic, then cool.
- Toss the base: In a large bowl, combine peanuts, onion, tomato, cucumber, and green chili. Aim for a 1:1 ratio of peanuts to combined veggies for balance.
- Season boldly: Sprinkle chaat masala, ground cumin, red chili powder, and a pinch of salt.
Start small—you can always add more.
- Add the zing: Squeeze fresh lime over the mix. Toss gently to coat everything evenly without smashing the tomatoes.
- Herb finish: Fold in cilantro and mint. Taste and adjust lime, salt, and chili.
- Serve fast for crunch: Transfer to a serving bowl.
Top with sev, crushed papdi, pomegranate, or a light drizzle of chutney if using. Eat right away.
How to Store
- Short term: Peanut chaat is best fresh. If you must hold it, keep components separate.
Mix just before eating.
- Prepped components: Store chopped onion, tomato, and cucumber in an airtight container in the fridge for up to 24 hours. Keep peanuts and toppings at room temperature.
- Leftovers: If already mixed, refrigerate for up to 6 hours. Expect softer peanuts and a little extra liquid.
Stir and brighten with a squeeze of lime before serving.
Health Benefits
- Protein and healthy fats: Peanuts provide plant-based protein and monounsaturated fats, which support satiety and heart health.
- Fiber-rich: Onions, tomatoes, and cucumbers add fiber for digestion and steady energy.
- Micronutrient boost: Tomatoes bring vitamin C and lycopene; herbs add antioxidants; lime juice enhances iron absorption from plant foods.
- Lower-guilt snacking: Compared to deep-fried snacks, this chaat delivers crunch without the heavy oils.
Pitfalls to Watch Out For
- Soggy texture: Too much lime or very juicy tomatoes can water things down. Seed your tomatoes and add lime gradually.
- Over-salting: Salted peanuts plus chaat masala can push sodium high. Taste as you go and add salt last.
- Heat overload: Green chilies vary in spice.
Start with a little, then add more if needed.
- Bitter notes: Burnt peanuts from over-roasting taste bitter. Roast just until golden and fragrant.
- Flat flavor: If it tastes dull, it usually needs more lime, a pinch of salt, or an extra hit of chaat masala.
Variations You Can Try
- Masala corn-peanut mix: Add boiled sweet corn or charred corn kernels for a sweet-savory twist.
- Protein boost: Toss in sprouted moong beans or chickpeas for extra fiber and protein.
- Sweet and tangy: Mix in diced green mango or apple for a crunchy, sour-sweet pop.
- South Indian flair: Temper mustard seeds, curry leaves, and a pinch of asafoetida in a teaspoon of oil; cool and fold into the chaat.
- Yogurt chaat: Add a spoon of plain yogurt, then top with sev and chutneys for a creamy, chaats-and-raita crossover.
- Smoky twist: Use smoked paprika instead of red chili powder and add a touch of black salt for depth.
- No-onion version: Swap onion for finely sliced radish or extra cucumber if you prefer milder bite.
What Peanuts Should I Use?
Roasted, unsalted peanuts are the safest bet for controlling seasoning. Spanish or skin-on peanuts add extra crunch and a slightly deeper flavor.
If your peanuts are salted, reduce added salt and chaat masala at first, then adjust after tasting.
Is Chaat Masala Essential?
It’s highly recommended. Chaat masala brings a tangy, slightly sulfurous kick thanks to black salt and dried mango powder. If you can’t find it, use a mix of salt, a pinch of black salt if available, cumin, and a bit of lemon zest or extra lime for brightness.
Can I Make This Ahead?
You can prep everything ahead, but keep it separate.
Chop the vegetables and store them chilled, keep peanuts and toppings dry, and mix with lime and spices right before serving. Once combined, the peanuts soften quickly.
How Do I Tame the Heat?
Remove chili seeds and membranes, use milder peppers, or skip fresh chilies and rely on just a pinch of red chili powder. A little yogurt or a drizzle of tamarind chutney can also soften the overall spice.
Is This Gluten-Free and Vegan?
Yes, as long as your sev or add-ins are gluten-free.
Traditional sev is made with gram flour and is usually gluten-free, but always check labels. The base recipe is naturally vegan.
What Can I Serve It With?
It’s fantastic alongside masala chai, cold lemonade, or as part of a snack spread with bhel puri and papdi chaat. It also pairs well with grilled chicken, paneer tikka, or as a crunchy side to dal and rice.
Why Is My Chaat Watery?
Likely too much lime or very juicy tomatoes.
Seed tomatoes before chopping, add lime gradually, and toss just before serving. If it still gets watery, strain briefly and refresh with a sprinkle of chaat masala.
Final Thoughts
Peanut chaat delivers big flavor with minimal effort. It’s fresh, fast, and endlessly adaptable—exactly what you want in a weeknight snack or last-minute appetizer.
Keep roasted peanuts and chaat masala on hand, and you’re never more than a few minutes away from something bright and satisfying. Make it once, tweak it to your taste, and it’ll quickly become a go-to in your kitchen.
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