Recipe for easy and healthy boiled peanut chaat. Boiled peanut / groundnut salad made Indian style. Recipe with step by step pictures.
For boiling peanuts
1 cup raw peanuts
1/2 teaspoon salt
3 cups water
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)
1 boiled potato, cubed
1/4 cup grated carrots
2 tablespoon grated beetroot
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.
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.
Keywords: boiled peanut