Peanut Chaat is a popular Indian snack. It is gluten-free, vegetarian, packed with protein and has a deliciously spicy flavour.
Indian Bar Snacks
In India, some traditional bar snacks have become a legend. A few of my favourites are – peanut chaat, masala papad, masala eggs, Chicken 65, or any other type of fried chicken, tandoori chicken, and anything or everything deep-fried.
From local bars with cheaper eats to higher-end, modern establishments, these bar snacks are omnipresent and an all-time favourite among food lovers.
Peanut Chaat is one such widely popular Indian bar snack. It is also known as moongphalli ki chaat or congress kadlekai in Karnataka.
Mungphalli or moongphalli is the Hindi term for peanut. There are many ways to make a lip-smacking, delicious peanut chaat.
I am sharing a North India-style spicy chaat made with roasted peanuts, onion, tomato, herbs, salt, and spices.
Why You Should Try This Chaat Recipe
- meal prep friendly
- high protein snack
- vegan and vegetarian
- perfect snacks platter for sharing
- minimum effort and maximum flavour
Peanuts: I use skinless, raw peanuts to make chaat. You can use pre-roasted, salted peanuts as well.
Oil: I use groundnut oil to roast the peanut. You can substitute it with ghee, coconut oil, or vegetable oil.
Vegetables: Onion, Tomato, Cucumber
Spices: Red Chili Powder, Cumin Powder, Chaat Masala
Herbs: Fresh Coriander Leaves, Green Chili
Other Ingredients: Green Chili, Salt, Lemon Juice
How To Make
Step 1) Start with peanuts. Pick packaged, skinless peanuts for this chaat recipe.
How To Remove Peanut Skin: Dry roast them in a pan over high heat for 5 minutes. Keep stirring while roasting to avoid burning the peanuts. Once the nuts are warm, transfer them to a deep bowl and allow them to cool down a bit (so it’s easy to handle). Now vigorously rub the warm peanuts using your fingers to remove the skin or outer peel. Next, gently blow away the peanut peel and collect the skinned nuts in a bowl.
Step 2) Heat oil in a pan. Add spices, salt, and peanuts. Fry them for 8 – 10 minutes over low heat. This step wafts away the raw taste of the peanuts, and each piece is nicely coated with masala.
Step 3) Transfer masala roasted peanuts to a bowl and allow them to cool down completely.
Step 4) Add chopped vegetables, green chilli, coriander, and lemon juice to roasted masala peanuts. Mix nicely. Taste, and if required, add more salt and spices.
Peanut Chaat is ready to serve!
My Tried & True Tips
There are two ways to make peanut chaat. One by boiling the peanuts with skin and the second by using the skinless, roasted peanuts. You can pick according to personal preference.
While roasting the peanuts in masala, keep the flame medium-high and continuously stir them to be evenly toasted and coated with the spices.
You can roast the peanuts in masala a few hours before serving. They remain perfectly crunchy. Last-minute combine vegetables, herbs, and lemon juice, and serve.
Please Note that peanut chaat is a nibbling or munching snack high in protein and fat. Hence, serve it with caution to people with dietary restrictions. However, this chaat is gluten-free and vegan.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Peanut Chaat Recipe
- Stir Fry Pan
- 1 Cup peanuts (skinless)
- 2 tablespoon groundnut oil
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Chaat Masala
- 1 ¼ teaspoon salt or to taste
- ¼ Cup onion, finely chopped
- ¼ Cup tomato, finely chopped
- ¼ Cup cucumber, finely chopped
- 1 green chili chopped
- 2 tablespoon fresh coriander leaves, chopped
- 2 tablespoon lemon juice
- Heat oil in a pan. Add spices, salt, and peanuts. Fry them for 8 – 10 minutes over low heat. This step wafts away the raw taste of the peanuts and each piece is nicely coated with the masala.
- Transfer masala roasted peanuts to a bowl and allow them to cool down completely.
- Add chopped vegetables, green chili, coriander, and lemon juice to the masala roasted peanuts. Mix nicely. Taste and if required, add more salt and spices.
- Peanut Chaat is ready to serve!
- Pick packaged, skinless peanuts for this chaat recipe. You can easily get them in Indian or Asian grocery stores.
- If you are using salted peanuts, make sure to adjust the quantity of the salt in the Chaat accordingly.
- You can roast the peanuts in masala a few hours before serving. Store them in an airtight container. They remain perfectly crunchy.