Peanut & Lobia Recipe – Authentic Indian Chaat with Sweet Corn & Peas

Last Updated on 2 months by Neha Deshmukh

Peanut & Lobia Recipe – Authentic Indian Chaat with Sweet Corn & Peas

Hey everyone! If you’re anything like me, you love a good chaat – that perfect blend of sweet, spicy, tangy, and crunchy. This Peanut & Lobia Chaat is a family favorite, and honestly, it’s one of those recipes I first made when I was trying to impress my now-husband! It’s a little bit of work, but trust me, the explosion of flavors is SO worth it. It’s a wonderfully satisfying snack or light meal, and it’s packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chaat; it’s a comforting hug in a bowl. The combination of peanuts, black-eyed peas (lobia), sweet corn, and green peas is just divine. The homemade masala powder adds a warmth and depth of flavor you won’t find in store-bought mixes. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking, and even make it vegan! It’s a real crowd-pleaser, and perfect for parties or a cozy night in.

Ingredients

Here’s what you’ll need to make this delicious Peanut & Lobia Chaat:

• 1/8 cup Peanuts
• 1/8 cup Black-eyed beans (lobia)
• 1/4 cup Sweet corn
• 1 Carrot
• 1/8 cup Green peas
• 1/8 cup Brown or white chana
• 2 tbsp Cooking oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1/2 tsp Ginger paste
• 1/4 tsp Asafetida (hing)
• 1/3 cup Grated coconut
• 1 tsp Lemon juice
• 1 tsp Dhania (coriander seeds)
• 1 tsp Chana dal (split chickpeas)
• 1/2 tsp Urad dal (split black lentils)
• 2 nos Red chillies

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this chaat:

• Hing/Asafetida: Don’t skip this! It adds a unique savory depth. A little goes a long way, and it’s fantastic for digestion too.
• Lobia/Black-eyed Peas: Lobia is traditional, but you can absolutely substitute with other pulses like chickpeas or kidney beans if you prefer. My friend’s grandmother always used a mix!
• Fresh Grated Coconut: Seriously, use fresh if you can. It makes a huge difference. The flavor is so much brighter and more fragrant. If you absolutely must use desiccated coconut, lightly toast it first to bring out the flavor.
• Spice Level: Feel free to adjust the number of red chillies to suit your taste. I usually use 2 for a mild-medium spice, but you can add more if you like it fiery!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the peanuts in hot water for about an hour. This helps them soften up nicely.
2. While the peanuts are soaking, roast the brown chana and black-eyed beans in a pressure cooker with a tablespoon of oil. You want them fragrant – about 3-5 minutes. Then, add the sweet corn and soaked peanuts to the cooker.
3. Add about 2 cups of water and a pinch of salt to the cooker. Pressure cook everything for 3-4 whistles on low flame. Simultaneously, steam the green peas in a separate bowl inside the pressure cooker – it’s a great space saver!
4. Once cooked, drain any excess water. Now for the magic – the masala powder! Roast 1 tsp dhania, 1 tsp chana dal, ½ tsp urad dal, ¼ tsp hing, and 2 red chillies in a dry pan until fragrant. Let it cool, then grind it into a fine powder.
5. In a separate pan, heat the remaining oil and temper the mustard seeds. Once they splutter, add the urad dal, ginger paste, red chilli, hing, and curry leaves. Sauté for a minute until fragrant. Then, add the chopped carrot and sauté for another 2-3 minutes until slightly softened.
6. Finally, add the cooked pulses, tempered spices, grated coconut, and the homemade masala powder to the pan. Sauté for 2-3 minutes to let all the flavors meld together. Squeeze in the lemon juice just before serving.

Expert Tips

• Don’t overcrowd the pressure cooker. Cook in batches if necessary.
• Roasting the spices for the masala powder is key! It really brings out their aroma and flavor.
• Taste as you go and adjust the seasoning accordingly. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your hing doesn’t contain any animal products (some brands do).
• Spice Level Adjustment: As mentioned before, adjust the number of red chillies. You can also add a pinch of cayenne pepper for extra heat.
• Street Food Style Variation: Add a sprinkle of sev (crispy chickpea noodles) and chopped onions for a street food vibe. My kids love this!
• Festival Adaptations – Navratri/Fasting Friendly: Skip the lobia and use only the chana and sweet corn. This makes it suitable for Navratri fasting.

Serving Suggestions

This Peanut & Lobia Chaat is fantastic on its own as a snack. But it also pairs beautifully with:

• A side of roti or paratha
• A cooling raita (yogurt dip)
• A cup of masala chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for a lunchbox? Yes, absolutely! It travels well and tastes great cold or at room temperature.
• Can I use frozen sweet corn and peas? Yes, you can! Just add them directly to the pressure cooker with the other ingredients.
• What is the best way to roast the spices for the masala powder? Roast them on low heat, stirring constantly, until fragrant. Be careful not to burn them!
• Can I adjust the amount of red chillies to control the spice level? Definitely! Start with fewer chillies and add more to taste.
• What is the role of hing/asafoetida in this recipe? Hing adds a unique savory flavor and aids digestion. It’s a staple in Indian cooking!
• Can I make this recipe ahead of time? Yes! You can make the masala powder and cook the pulses a day in advance. Just assemble everything right before serving.

Enjoy this delicious and authentic Peanut & Lobia Chaat! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!