Boiled Peanut Salad

A protein-rich, colorful, and oil-free chaat that works as a snack, salad, or side dish. Perfect for weight loss, lunchboxes, or evening hunger pangs!

Ingredients:

Main:

Raw peanuts – 1 cup
Water – for soaking and boiling
Salt – ½ tsp (for boiling)

Chaat Add-ins:

Cucumber – 1 small, finely chopped
Onion – 1 medium, finely chopped
Carrot – 1, finely chopped (optional)
Tomato – 1 small, finely chopped
Green chilies – 2–3, chopped (adjust to taste)
White salt – ½ tsp
Black salt – ¼ tsp
Black pepper powder – ¼ tsp
Kashmiri red chili powder – ½ to 1 tsp (adds color, not too spicy)
Roasted cumin powder – ½ tsp
Amchur (dry mango) powder – ½ tsp (or use 1 tsp chaat masala instead)
Lemon juice – from ½ a lemon
Fresh coriander – finely chopped, for garnish

Instructions:

1. Soak & Boil Peanuts:

Add raw peanuts to a bowl. Pour hot water over them.
Soak for 30 minutes to 1 hour (or overnight).
Drain and rinse once soaked.
Transfer peanuts to a pressure cooker. Add 1 glass of water and ½ tsp salt.
Pressure cook on medium flame for about 7 whistles or until soft.
Check doneness: Peanuts should mash easily when pressed.

2. Assemble the Chaat:

Once boiled, drain the peanuts and add to a mixing bowl.
Add chopped cucumber, onion, carrot, tomato, and green chilies.
Add white salt, black salt, pepper, Kashmiri red chili powder, roasted cumin powder, and amchur powder.
Squeeze in the lemon juice.
Add freshly chopped coriander.
Mix everything well until evenly combined.

Serving Suggestions:

Serve slightly warm or chilled after 1 hour in the fridge.
Great as:
- A chaat snack topped with bhujia
- A salad side dish with dal-chawal or roti
- A lunchbox filler
- A light evening snack without guilt