Saturday, September 14, 2019



When it rains in the evenings, we are tempted to have some yummy fried snacks. However, I usually avoid fried snacks to the extent possible and instead opt for other snacks which are easy to make, yet are delicious!

For example, elsewhere in the blog you will find recipes for Chatpata Corn Chaat, Healthy Moong ChaatCongress Kadalekayi, and Chatpata Moongphali.

Today's recipe has been adapted from Peanut Chaat by Tarlaji Dalal.  I tried this out recently and it tasted great.

To make this dish, we need peanuts (commonly known as groundnuts in India), which are called Moongphali in Hindi and Kadalekayi in Kannada. I used store bought Catch Brand Chaat Masala and Haldiram's Fine Sev/ Bhel Sev.


  • Peanuts/Grounduts, (Moongphali),  1 cup
  • Turmeric (Haldi) Powder, 1/4 tsp
  • Salt, to taste
  • Medium-sized Tomato, chopped, 1
  • Cucumber, chopped, 1/2 cup 
  • Small-sized Onion, finely chopped, 1
  • Coriander (Dhania) Leaves, finely chopped, 2 tbsp
  • Green Chillies, finely chopped, 1 tsp
  • Chilli Powder, 1/2 tsp
  • Cumin (Jeera), Powder, 1/4 tsp
  • Catch Brand Chaat Masala, 1 tsp, or to taste
  • Lemon Juice, 3 tsp 
  • Haldiram's Fine Sev, 2 tbsp
  • Pomegranate Arils, 2 tbsp

Pressure cook the raw peanuts in adequate water along with a little salt and turmeric powder for 3 whistles
Once the cooker cools, remove the boiled peanuts, discard the excess water and keep it aside for it to fully cool 
In a deep bowl, mix together the boiled peanuts, chopped tomatoes and cucumber, finely chopped onion, coriander leaves and green chillies, and pomegranate arils
To this add the chilli powder, cumin powder and chaat masala powder and mix well again
Check for salt, and add only if required
Mix in the lemon juice 
Serve garnished with the Fine Sev

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