Boiled Peanut Chaat

Boiled Peanut Chaat
Photo: Victor Protasio
Active Time:
15 mins
Total Time:
3 hrs 45 mins


  • 12 cups water

  • 3 cups shelled raw peanuts

  • 1 (1-inch) piece fresh ginger

  • 1/2 serrano chile

  • 2 garlic cloves

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons plus 1/2  teaspoon kosher salt, divided

  • 1/4 teaspoon ground turmeric

  • 2 tablespoons peanut oil

  • 1/2 teaspoon cumin seeds

  • 8 fresh curry leaves (from 1 sprig)

  • 1 cup salted dry-roasted peanuts

  • 1 small red onion, finely chopped (about 1 cup)

  • 2 plum tomatoes, seeded and finely chopped (about 1 cup)

  • 1/2 (15-ounce) English cucumber, seeded and finely chopped (about 1 cup)

  • 1/3 cup loosely packed fresh cilantro leaves, chopped

  • 5 tablespoons fresh lime juice

  • 1/4 cup loosely packed fresh mint leaves, chopped

  • 1 serrano chile, finely chopped

  • 1 1/2 teaspoons chaat masala (such as MDH Chunky Chat Masala)

  • 1 teaspoon honey

  • 1/4 teaspoon cayenne pepper


  1. Bring 12 cups water, raw peanuts, ginger, serrano half, garlic, lemon juice, 2 tablespoons salt, and turmeric to a boil in a Dutch oven over high. Reduce heat to medium, cover, and gently boil until peanuts are tender, but not mushy, about 3 hours and 30 minutes. Drain peanut mixture; discard ginger, serrano half, and garlic. Place peanuts in a large bowl; set aside to let cool.

  2. Meanwhile, heat oil in a large skillet over medium. Add cumin seeds and curry leaves; stir until seeds and leaves crackle and become very fragrant, about 1 minute. Add dry-roasted peanuts; toss to coat, and remove from heat.

  3. Add roasted peanut mixture, onion, tomatoes, cucumber, cilantro, lime juice, mint, chopped serrano, chaat masala, honey, cayenne, and remaining 1/2 teaspoon salt to boiled peanuts; toss to coat. Serve immediately.

Related Articles