Recipe for easy and healthy boiled peanut chaat. Boiled peanut / groundnut salad made Indian style. Recipe with step by step pictures.
How many of you know that peanuts are also called as மல்லாட்டை (Mallattai) in some parts of Tamilnadu. Originally it was called as மணிலா கொட்டை (manila kottai) as peanuts came to India through Manila. Manila kottai-மணிலா கொட்டை became mallattai-மல்லாட்டை later on!!
This is a very simple chaat / salad made with boiled peanuts, raw veggies and spices. Boiled peanuts can be very filling and makes for a fantastic evening snack that can keep you going for a long time. I also make this peanut salad / chaat as “touchings” when we have friends over. What’s “touchings” without peanuts on the menu right! This dish comes together in no time. I like to serve it chilled. Just before serving, top it with a generous amount of sev for the crunch. If you want to keep it super healthy, you may omit the sev / bhujia. It still tastes great.
Here is how to do Boiled peanut chaat.
Pressure cooker method:
Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle.
Pan Method:
Boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add.
Note: If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
Boiled peanut chaat
- Total Time: 17 minute
- Yield: 4 servings 1x
Description
Recipe for easy and healthy boiled peanut chaat. Boiled peanut / groundnut salad made Indian style. Recipe with step by step pictures.
Ingredients
For boiling peanuts
1 cup raw peanuts
1/2 teaspoon salt
3 cups water
Other Ingredients
2 cucumber, finely chopped
1/4 cup pomegranate
1 tomato, deseeded and finely chopped
1/4 cup finely chopped onion
2 green chillies, finely chopped
1/4 cup, finely chopped coriander leaves
2 tablespoon, grated raw mango
1 teaspoon red chilli powder
1 teaspoon chaat masala powder
1/2 teaspoon salt
1 teaspoon sugar
Juice of a small lime / lemon
1 cup Bhujia / sev to serve (see notes)
Optional Ingredients
1 boiled potato, cubed
1/4 cup grated carrots
2 tablespoon grated beetroot
Instructions
Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle. Alternatively, if not using the pressure cooker, then boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
Notes
Mix in quarter cup of bhujia in the chaat and use the rest of the bhujia to top the chaat plates while serving.
If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
- Prep Time: 10m
- Cook Time: 10m
Keywords: boiled peanut
This is an awesome chat recipe. I used boiled potatoes, carrots and beet. I did not have bhujia and pomogranete but used bundi instead. It turned out well. But, next time will definitely use bhujia. I also substituted sugar with a syrup of tamarind and date chutney. It gave a good zesty taste to it. This can be a salad, an appetizer or a meal with all the optional ingredients together.
Also, make sure to use very little beet as it can dominate the color of dish to red.
Thanks Laguna as always for sharing an amazing recipe.
★★★★★