Call it chaat, snack or salad, this dish is a Desi (Indian) favorite that elicits the simplicity of process and complexity of flavors all at the same time. “Chatpata” is one of those untranslatable words that this snack embodies. I could loosely say it means “refreshingly savory and lip smackingly tangy”. It’s simply boiled peanuts with lots of fresh citrus, herbs and tangy spices.
The peanut salad is great to eat just as is, or with any meal for added texture and freshness.
You can also get creative with building your chaat. For example, today I topped mine with two chutneys: mint & cilantro chutney, tamarind & date chutney, along with a store bought crunchy sev mixture.
I’ll be sharing my recipes for both the chutneys soon. I usually make a large batch that lasts me a couple of weeks:)
In the meanwhile, happy weekend snacking!
1 cup parboiled raw peanuts
1/4 cup finely chopped onions
1/2 cup green bell peppers or capsicum, finely chopped
1/4 cup packed fresh cilantro, finely chopped
1 tbsp lemon juice
1/2 tsp amchur (raw mango) powder
1 tsp chaat masala
1/2 tsp kaala namak/Indian pink salt (optional)
1/2 tsp coarse salt
Notes: Kaala namak is an acquired taste for sure, so feel free to skip it. However, it is the epitome of Indian chaat/street food.
Bring a large pot of salted water to a rolling boil. Add the peanuts in, and let it cook & boil for 20-23 minutes, until boiled perfectly. The peanuts should be soft but not mushy. You should be able to break them easily using your fingers. I recommend testing at the 15 min mark and continue cooking and testing every few minutes until you get the correct texture.It should take no more than 25 minutes.
Drain and let it cool down for 10 minutes, or until lukewarm.
In a large mixing bowl, add onions, bell peppers, cilantro, and all the other ingredients. Toss in the boiled peanuts and toss together, and it’s done!