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Peanut Chaat (Spicy Peanut Salad) - Fresh, Zesty, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Season boldly: Sprinkle chaat masala, ground cumin, red chili powder, and a pinch of salt. Start small—you can always add more.
  5. Add the zing: Squeeze fresh lime over the mix. Toss gently to coat everything evenly without smashing the tomatoes.
  6. Herb finish: Fold in cilantro and mint. Taste and adjust lime, salt, and chili.
  7. 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.