This Roasted Peanut Chaat recipe is super easy and comes together within a few minutes! It can be served as an appetizer, salad, side dish, or mid-day snack. Jump to:About Roasted Peanut SaladWhy You Will Love This SaladIngredientsHow To Make Roasted Peanut ChaatServing and Storing SuggestionsHelpful TipsMore Salad RecipesYou May Like More Healthy RecipesRecipe Card
About Roasted Peanut Salad
I am a huge fan of peanuts and love eating roasted and salted peanuts. When I was in India, my father used to bring freshly roasted peanuts in the evening. And we munched them after dinner while watching TV. And I still have a habit of having a handful of peanuts when I need a quick and healthy snack. But with the same peanuts, we can make this filling but delicious salad or chaat. This recipe of Roasted Peanut Chaat is vegan and without onion and garlic. I have added a few vegetables to make it healthier and more nutritious. However, you can add your choice of vegetables and spices to make it your favorite!
Why You Will Love This Salad
It is healthy, satisfying, filling, and protein-packed. Making the Roasted Peanut Salad is easy and quick. The recipe is vegan, Indian-style, and without onion and garlic. This salad is delicious, flavorful, and tastes like a chaat. It can be served as an appetizer, side dish, salad, or mid-day snack.
Ingredients
How To Make Roasted Peanut Chaat
Add roasted peanuts, chopped celery, green pepper, tomatoes, and green chili in a large bowl, and stir well to mix. You can skip green chili if you want or remove the seeds to make the salad less spicy.
Add oil, turmeric powder, red chili powder, cumin powder, and chaat masala. Mix well, taste, and add salt as required.
Add chopped coriander leaves, squeeze lemon juice to taste, and mix well.
Let the salad rest for 5-10 minutes and then serve.
Serving and Storing Suggestions
Serve the roasted peanut salad as a snack, side dish, or appetizer. If you like extra zingy salad, you can squeeze more lemon juice before serving. Add some Mint Coriander Chutney and tamarind chutney to make it a delicious chaat. Sprinkle some fine Sev and pomegranate seed on top of the salad before serving. This salad is best served soon after making it. But if you have leftover salad, store it in the refrigerator for a day. The peanuts will become soft, but the salad will still be delicious.
Helpful Tips
Peanuts: Instead of roasted peanuts, boiled peanuts can also be used. Or roast the raw peanuts on low-medium heat until they get crunchy. Then, remove the skin and use them for the salad. Chaat Masala: It adds a lot of flavors to the salad as it is a blend of various spices. So please do not skip it; it is readily available in Indian grocery stores. But somehow, if you can not use it, add other spices to the salad, such as asafoetida, ground black pepper, and dry mango powder. Add-Ins: You can also add green and tamarind chutney to this chaat. Also, sprinkle some fine Sev and pomegranate seeds for more flavor and texture. You can also add some finely chopped mint leaves if you like. Make-Ahead: In advance, you can prepare all the elements and toss them together right before serving.
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