This Peanut vegetable salad is a healthy and nutritious Indian-style salad recipe made with boiled peanuts (groundnuts), raw vegetables, lemon, and spices. You can serve Boiled Peanut Chaat salad with a hot cup of tea or coffee. Vegan, Low Carb, and Keto Friendly.
It’s effortless to make this Indian peanut salad recipe. 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 together in a bowl.
This healthy peanut salad is prepared with boiled peanuts, low-carb vegetables, and spices. Peanuts are an excellent choice for keto dieters. So this salad is great for people on a weight loss journey or diet and who are craving some chaats. Looking for more keto recipes, then check out my Keto Indian recipes collection.
Groundnuts are rich in vitamins, niacin, folate, pantothenic acid, thiamin, riboflavin, choline, Vitamin B6, and Vitamin E. They are rich in minerals like magnesium, phosphorous, potassium, zinc, iron, copper, and selenium.
Check out more Peanut recipes from my blog Masala Peanut Chaat, Congress Kadlekai, Peanut Chutney, and Peanut Rice.
Boiled Peanut Salad Ingredients
Raw peanuts – I have used raw peanuts without shells. These are easily available in most grocery stores.
Cucumber: I used Persian cucumber, English cucumbers work too.
Tomato: I used the Roma variety but cherry tomatoes work too.
Green chili – I used Thai green chili available in the Indian grocery store. You can use any chili of your choice.
Herbs: I used finely chopped mint and coriander leaves. If you are making chaat style then replace fresh herbs with green chutney.
Spices: I have used red chili powder and chaat masala. Chaat Masala ( I like the Everest brand) is easily available in the Indian grocery or on Amazon.
Lime Juice: I used the juice of half lime. Also, feel free to increase or decrease according to your preference.
How to Make Boiled Peanut Salad
Firstly, we need to boil the raw peanuts. You can cook raw peanuts either by using an Instant pot, Indian stovetop pressure cooker, or directly cooking them on the stovetop pot.
If using Instant Pot – Add the peanuts into the instant pot insert with enough water and 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 3-4 whistles on medium flame.
If cooking on the stovetop pot – add enough water along with the peanuts. Cook them for 30 minutes or until done.
Meanwhile, chop all your veggies, removing any seeds/skin/stems needed.
In a large mixing bowl, add all the ingredients. 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 they incorporate the flavors well before serving. You may also refrigerate for 30 minutes before serving.
Serving Suggestions
Serve this peanut chaat as an evening snack with a cup of tea or coffee. You can also enjoy them as a salad and make them part of your meal.
Tips & Variations
- You can also add vegetables of your choice like bell pepper, carrots, raw mango, and pomegranate to make this salad more nutritious.
- You can also make Indian chaat style by adding green chutney and tamarind chutney for this Peanut Chaat recipe.
- Make sure to add salt while cooking peanuts else they will taste bland.
FAQs
The Boiled peanut salad recipe can be refrigerated in an airtight glass container for up to 2 days.
Yes, you can, In this case, reduce the number of roasted peanuts.
Yes, They are full of fiber, protein, and healthy fats, which can help weight management by keeping your stomach full for longer.
More Indian Chaat Recipes
More Salad Recipes
- Avocado Cucumber Salad
- Chickpea Cucumber Salad
- Chickpea Salad with Yogurt dressing
- Moong Dal Carrot Salad
- Broccoli Dill Salad
Boiled Peanut Salad
Equipment
Ingredients
Measuring cup used [1 cup = 250ml]
- 1 cup raw peanuts (groundnuts)
- 2 small cucumber peeled and cubed (about 1 cup)
- 1 medium tomato finely chopped
- 2 tablespoons mint finely chopped
- 2 tablespoons coriander leaves finely chopped
- juice of half lemon
- ½ teaspoon red chili powder
- 1 teaspoon chaat masala
- salt to taste
Instructions
Cooking Peanuts:
- 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 3-4 whistles on medium flame.
- If cooking on the stovetop pot – add enough water along with the peanuts and cook them for 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
- You can also add vegetables of your choices like bell pepper, carrots, raw mango, pomegranate to make this salad more nutritious.
- You can also make Indian chaat style by adding green chutney and tamarind chutney for this Peanut Chaat recipe.
- Make sure to add salt while cooking peanuts else they will taste bland.
Nutrition
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