This Peanut salad is a healthy, high-protein Indian-style recipe made with boiled peanuts (groundnuts), raw vegetables, lemon juice, and spices. It's perfect for enjoying as a side dish with your meals or as a snack with a hot cup of tea or coffee. It's Vegan, low-carb, and keto-friendly.
If you loved my kala chana salad and black-eyed peas salad, you are going to love this peanut salad recipe. Boiled peanuts are tossed with fresh vegetables, fresh herbs, lime juice, and Indian spices.
If making in advance, prep all the ingredients and store them in the refrigerator. When ready to serve, add all the spices and salt and toss them in a bowl.
This salad is oil-free, dairy-free, vegan, low-carb, and keto-friendly, great for people on a weight loss journey or diet. Peanuts are an excellent choice for keto dieters. If you want more keto recipes, check out my Keto Indian food recipes collection.
Check out more peanut recipes from my blog, including Thai salad with peanut dressing, peanut chutney, peanut rice, and congress kadlekai.
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Ingredients
- Raw peanuts: You need raw peanuts without shells, not the roasted peanuts.
- Cucumber: I used Persian cucumber. English cucumbers work, too.
- Tomato: I used the Roma variety, but cherry tomatoes work well too.
- Green chili: I used the Indian green chili variety.
- Herbs: I used finely chopped fresh mint and coriander leaves. If you make Indian chaat style, you can replace fresh herbs with mint coriander chutney.
- Spices: I used red chili powder and chaat masala (I prefer the Everest brand). It is easily available at Indian grocery stores or on Amazon.
How to Make Boiled Peanut Salad (Chaat)
Wash 1 cup of raw peanuts thoroughly and boil them in water with a little salt.
You can either cook them in an Instant Pot, an Indian stovetop pressure cooker, or directly on the stovetop in a regular pot. If using pre-boiled store-bought peanuts, skip this step.
If using an Instant Pot - Add the peanuts to the Instant Pot insert with enough water and little salt. Then cook for 12-15 minutes on Pressure Cook (High). Let the pressure release naturally. Boiled Peanuts should be tender but not mushy.
If using an Indian pressure cooker - Pressure cook for at least 2-3 whistles on medium flame.
If cooking on the stovetop pot – add enough water along with the peanuts. Cook them for 25-30 minutes or until done.
Transfer the boiled peanuts to a large bowl and add the following:
- 1 medium cucumber, chopped
- 1 medium tomato, de-seeded and chopped
- ¼ cup finely chopped onions (optional) — [I did not add it in this recipe]
- 1 green chili, finely chopped
- 2 tablespoons of mint leaves (pudina), chopped
- 2 tablespoons of coriander, chopped
- 1 teaspoon of chaat masala
- ½ teaspoon of red chili powder
- salt to taste
- juice of half lemon/lime.
Toss well until everything is mixed and evenly seasoned.
This healthy peanut salad is best enjoyed if you set it aside for 15 minutes so it incorporates the flavors well before serving. You may also refrigerate for 30 minutes before serving.
How to Serve Indian-Style Peanut Salad
Serve boiled peanut salad as a side dish with paratha, basmati rice and dal fry, khichdi, or other Indian meals.
You can also serve it as a chaat for an evening snack with a cup of masala chai or coffee.
Storage Suggestions
The boiled peanut salad recipe can be refrigerated in an airtight glass container for up to 2 days.
Tips & Variations
- Boiling Peanuts: Make sure to boil or pressure cook the peanuts until they are tender and not mushy.
- Other Vegetables: To make this salad more nutritious, you can add vegetables of your choice, such as bell peppers, grated carrots, beets, raw mango, and pomegranate.
- Chaat Style: You can also make Indian chaat style by adding green chutney and sweet tamarind chutney.
- Add salt while boiling: Make sure to add salt while cooking peanuts else, they will taste bland.
- Nut Allergy: You can replace boiled peanuts with cooked chickpeas, sprouted moong beans, or any type of cooked beans.
Frequently Asked Questions
Yes, you can. In this case, reduce the quantity of roasted peanuts.
More Indian Salad Recipes
Boiled Peanut Salad | Boiled Peanut Chaat
Equipment
Ingredients
- 1 cup raw peanuts (groundnuts)
- 1 medium persian cucumber chopped (about 1 cup)
- 1 medium tomato (chopped, seeds removed)
- 2 tablespoons fresh mint leaves chopped
- 2 tablespoons fresh coriander leaves chopped
- juice of half lemon
- ½ teaspoon red chili powder
- 1 teaspoon chaat masala (optional, but recommended)
- salt to taste
Instructions
Cooking Peanuts:
- First, boil the raw peanuts. You can cook them using an Instant Pot, an Indian stovetop pressure cooker, or directly on the stovetop in a regular pot.If using Instant Pot – Add the peanuts into the instant pot insert along with enough water and salt. Then cook for 12-15 minutes on Pressure Cook (High). Let the pressure release naturally. Cooked Peanuts should be tender, but not mushy.
- If using an Indian pressure cooker - Pressure cook for 2-3 whistles on medium flame.
- If cooking on the stovetop pot – add enough water along with the peanuts and cook them for 25-30 minutes or until done
Making Salad/Chaat:
- Chop all your veggies, removing any seeds/skin/stems needed.
- In a large mixing bowl, Add all the ingredients and toss well until all the ingredients are mixed and well seasoned.
- This healthy peanut salad is best enjoyed if you set it aside for 15 minutes so the flavors are incorporated well before serving. You may also refrigerate for 30 minutes before serving.
Notes
Tips & Variations
- Boiling Peanuts: Make sure to cook the peanuts until they are tender and not mushy.
- Other Vegetables: You can also add vegetables of your choice, like bell pepper, grated carrots, beets, raw mango, and pomegranate, to make this salad more nutritious.
- Chaat Style: You can also make Indian chaat style by adding green chutney and sweet tamarind chutney to this peanut chaat recipe.
- Add salt while boiling: Make sure to add salt while cooking peanuts else, they will taste bland.
- Nut Allergy: You can replace boiled peanuts with cooked chickpeas, sprouted moong beans, or any type of cooked beans.
Nutrition
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