Peanut Chaat Recipe – Cucumber, Pomegranate & Mango Indian Snack

Last Updated on 2 months by Neha Deshmukh

Peanut Chaat Recipe – Cucumber, Pomegranate & Mango Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this Peanut Chaat is it! It’s the perfect blend of crunchy, tangy, sweet, and spicy – seriously addictive stuff. I first made this for a little get-together with friends, and it disappeared in minutes. It’s become a regular in my kitchen ever since, especially during the warmer months.

Why You’ll Love This Recipe

This Peanut Chaat is more than just a snack; it’s a burst of Indian flavors in every bite. It’s incredibly easy to make, requires minimal cooking, and is totally customizable to your spice preference. Plus, it’s a fantastic way to use up seasonal produce like raw mangoes. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 1 cup raw peanuts (approx. 160g)
• 3 cups water (720ml)
• ½ teaspoon salt (approx. 3g) – for boiling peanuts
• 2 cucumbers
• ¼ cup pomegranate seeds (approx. 30g)
• 1 tomato
• ¼ cup onion (approx. 30g)
• 2 green chillies
• ¼ cup coriander leaves (approx. 15g)
• 2 tablespoon grated raw mango (approx. 30g)
• 1 teaspoon red chilli powder (approx. 5g)
• 1 teaspoon chaat masala (approx. 5g)
• ½ teaspoon salt (approx. 3g) – for the chaat
• 1 teaspoon sugar (approx. 4g)
• 1 small lime/lemon juice
• 1 cup bhujia/sev (approx. 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Peanuts: Choosing & Preparing

You’ll want to use raw peanuts for this recipe, not roasted. Look for peanuts that are bright and uniform in color. Boiling them yourself gives you the perfect texture – soft but still with a bit of bite.

Chaat Masala: Regional Variations & Flavor Profiles

Chaat masala is the secret weapon of Indian street food! It’s a tangy, savory spice blend. Different regions have slightly different recipes, so feel free to use your favorite brand. It usually contains amchur (dried mango powder), black salt, cumin, coriander, ginger, and other spices.

Bhujia/Sev: Types & Texture

Bhujia and sev are crunchy, savory snacks made from chickpea flour. They add amazing texture to the chaat. You can find different thicknesses and levels of spice. I prefer a medium thickness for this recipe.

Raw Mango: Seasonality & Substitutions

Raw mango adds a lovely tartness. It’s best when mangoes are in season (spring/summer). If you can’t find raw mango, you can substitute with a squeeze of extra lime juice and a pinch of amchur powder.

Green Chillies: Heat Levels & Adjustments

Green chillies bring the heat! Adjust the quantity based on your spice tolerance. Remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s boil those peanuts. Add the raw peanuts, 3 cups of water, and ½ teaspoon of salt to a pressure cooker. Close the lid and cook for 3 whistles. Let the pressure release naturally. If you don’t have a pressure cooker, you can boil them in a pan for about 20 minutes, or until they’re tender.
2. Once the pressure has released, drain the peanuts and discard the water. Set them aside to cool slightly.
3. Now for the fun part – assembling the chaat! In a large bowl, combine the finely chopped cucumber, pomegranate seeds, deseeded and chopped tomato, finely chopped onion, finely chopped green chillies, chopped coriander leaves, and grated raw mango.
4. Add the red chilli powder, chaat masala, ½ teaspoon of salt, sugar, and lime juice to the bowl. Mix everything well.
5. Add the boiled peanuts and ¾ cup of bhujia/sev to the bowl. Gently mix everything together, making sure the peanuts are well coated with the spices. Give it a taste and adjust the salt if needed.
6. Cover the bowl and chill the chaat in the refrigerator for at least an hour. This allows the flavors to meld together beautifully.
7. Just before serving, top with the remaining bhujia/sev for that extra crunch. And that’s it!

Expert Tips

• Don’t overcook the peanuts! You want them to be tender but still hold their shape.
• Chilling the chaat is key. It really brings out the flavors.
• Taste as you go and adjust the spices to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Peanut Chaat: This recipe is naturally vegan! Just double-check your bhujia/sev to ensure it doesn’t contain any dairy ingredients.
• Gluten-Free Peanut Chaat: Most bhujia/sev is gluten-free, but always check the label to be sure.
• Spice Level Adjustments: My family loves it spicy, so I often add a pinch of cayenne pepper. My friend, Priya, prefers it milder, so I reduce the green chillies and red chilli powder.
• Festival Adaptations (e.g., Diwali, Holi): During festivals, I like to add a sprinkle of dried pomegranate seeds (anardana) for an extra festive touch.

Serving Suggestions

Serve this Peanut Chaat as a snack, appetizer, or even a light lunch. It’s perfect for picnics, parties, or just a cozy night in. It pairs well with a cup of chai!

Storage Instructions

Leftover chaat can be stored in an airtight container in the refrigerator for up to 2 days. However, the bhujia/sev will lose its crunch over time, so it’s best enjoyed fresh.

FAQs

How do I get the peanuts perfectly boiled – soft but not mushy?

The key is to not overcook them! In a pressure cooker, 3 whistles usually does the trick. If boiling in a pan, check them after 15 minutes and continue cooking until tender.

Can I use roasted peanuts instead of boiling them?

You can, but the texture will be different. Roasted peanuts will be crunchier. If using roasted peanuts, you can skip the boiling step and just add them directly to the chaat. You might want to reduce the amount of salt slightly, as roasted peanuts are often already salted.

What is the best way to adjust the spice level in this chaat?

Start with a small amount of green chillies and red chilli powder, then add more to taste. You can also remove the seeds from the green chillies to reduce the heat.

Can I make this chaat ahead of time? How long will it stay fresh?

You can definitely make it ahead! Assemble the chaat (without the bhujia/sev) and store it in the refrigerator for up to 24 hours. Add the bhujia/sev just before serving to keep it crunchy.

What can I substitute for raw mango if it’s not in season?

A squeeze of extra lime juice and a pinch of amchur powder (dried mango powder) will do the trick!

Enjoy! I really hope you give this Peanut Chaat a try. Let me know what you think in the comments below!