Peanut Potato Chaat Recipe – Easy Indian Street Food Salad

Last Updated on 4 months by Neha Deshmukh

Peanut Potato Chaat Recipe – Easy Indian Street Food Salad

Hey everyone! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors and textures – sweet, tangy, spicy, crunchy… it’s pure happiness in a bowl! This Peanut Potato Chaat is one of my go-to recipes when I’m craving that street food vibe, but want something quick, easy, and made with fresh ingredients. I first made this when I was missing the chaat stalls back home, and it instantly transported me back!

Why You’ll Love This Recipe

This Peanut Potato Chaat is seriously addictive. It’s a vibrant, refreshing salad that’s perfect as a snack, a light lunch, or even a side dish. It comes together in under 30 minutes, requires minimal cooking, and is packed with flavor. Plus, it’s super customizable – you can adjust the spice level and add your favorite toppings to make it your own.

Ingredients

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

• 1 cup raw peanuts
• 1 medium potato
• 3 tbsp shredded cabbage
• 1 carrot, diced
• 2 tbsp capsicum (bell pepper), diced
• 1 tsp lemon juice
• ?? tsp chaat masala (start with 1 tsp and adjust to taste)
• 1 green chili, finely chopped
• Optional: Fresh cream or hung curd for a creamy texture

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chaat.

Peanuts: Choosing the Right Type & Roasting Options
I prefer using raw, skin-on peanuts for the best flavor and texture. You can also use pre-roasted peanuts, but reduce the soaking time. If you want to roast them yourself, a quick dry roast in a pan until fragrant works wonders! (About 100g peanuts is roughly 1 cup).

Cabbage: Selecting Freshness & Varieties
Look for cabbage that feels firm and heavy for its size. Green cabbage is traditional, but you can experiment with red cabbage for a pop of color.

Chaat Masala: Understanding the Spice Blend & Regional Differences
Chaat masala is the heart and soul of this recipe! It’s a tangy, spicy blend of dried mango powder, cumin, coriander, ginger, and other spices. Different brands and regions have slightly different variations, so feel free to use your favorite.

Potato: Best Varieties for Boiling & Texture
I like to use a starchy potato like Yukon Gold or Red Potato for boiling. They hold their shape well and have a lovely creamy texture. (About 150g potato is a good starting point).

Lemon Juice: Fresh vs. Bottled – What’s Best?
Freshly squeezed lemon juice is always best! It adds a brightness that bottled juice just can’t match. But if you’re in a pinch, bottled lemon juice will work too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw peanuts in water for about 20 minutes. This softens them up and makes them easier to digest.
2. While the peanuts are soaking, peel and pressure cook the potato with a pinch of salt and minimal water for 2 whistles. (Alternatively, boil until tender).
3. Once the potato is cool enough to handle, drain and cube it.
4. Drain the soaked peanuts and add them to a mixing bowl along with the cubed potato, shredded cabbage, diced carrot, and diced capsicum.
5. Sprinkle in the chaat masala and lemon juice. Gently mix everything together – you don’t want to mash the potato!
6. Refrigerate the salad for at least 30 minutes. This allows the flavors to meld together beautifully. Trust me, it’s worth the wait!
7. Just before serving, add the finely chopped green chili and mix well.

Expert Tips

Here are a few tricks I’ve learned over the years to make this chaat even better:

Soaking the Peanuts for Optimal Texture
Don’t skip the soaking step! It makes a huge difference in the texture of the peanuts.

Achieving the Right Potato Consistency
You want the potato to be cooked through but still hold its shape. Overcooked potato will turn mushy.

Balancing the Spice Levels
Start with a smaller amount of green chili and chaat masala, then add more to taste. Remember, you can always add more spice, but you can’t take it away!

Variations

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

Vegan Peanut Potato Chaat
This recipe is naturally vegan! Just skip the optional cream or hung curd.

Gluten-Free Peanut Potato Chaat
This recipe is also naturally gluten-free. Just double-check the label on your chaat masala to ensure it doesn’t contain any gluten.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Omit the green chili and use 1/2 tsp chaat masala.
* Medium: Use 1/2 – 1 green chili and 1 tsp chaat masala.
* Hot: Use 1-2 green chilies and 1.5-2 tsp chaat masala.

Festival Adaptations (Navratri, Diwali Snack)
This chaat is a fantastic snack for festivals! It’s light, flavorful, and easy to make in large batches.

Adding Regional Twists (Mumbai Style, Delhi Style)
My friend from Mumbai adds a sprinkle of sev (crispy chickpea noodles) for extra crunch. Someone from Delhi suggested adding a touch of black salt for a unique flavor.

Serving Suggestions

Serve this Peanut Potato Chaat chilled, as a snack, side dish, or light lunch. It’s delicious on its own, or you can pair it with papdi (crispy fried dough wafers) or puri (fried bread). A sprinkle of fresh coriander leaves adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the textures may change slightly over time.

FAQs

What is Chaat and why is it so popular?

Chaat is a broad term for savory snacks that originate from the Indian subcontinent. It’s known for its bold flavors – sweet, sour, spicy, and umami – and its variety of textures. It’s popular because it’s incredibly satisfying and offers a delightful culinary experience!

Can I make this Peanut Potato Chaat ahead of time?

You can definitely prep the ingredients ahead of time! Soak the peanuts, boil the potato, and chop the vegetables. Store them separately in the refrigerator, then assemble the chaat just before serving.

What can I substitute for peanuts if I have an allergy?

If you have a peanut allergy, you can substitute with roasted chickpeas or cashews. They won’t have the exact same flavor, but they’ll still provide a nice crunch.

How do I adjust the tanginess of the chaat?

Adjust the amount of lemon juice to your liking. Start with 1 tsp and add more, a little at a time, until you reach your desired level of tanginess.

Is it possible to make this chaat without a pressure cooker?

Absolutely! You can boil the potato in a pot of water until it’s tender. It will take a bit longer, but it’s perfectly doable.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!