If you’re looking for a healthy yet lip-smacking Indian salad, this Peanut Salad is just the dish for you. It’s not just nutritious (packed with protein, fiber, and healthy fats) but also extremely flavorful. A go-to snack during tea time, fasting days, or as a side to your main meals this salad is quick, fuss-free, and 100% vegetarian.
Ingredients:
- 1 cup raw peanuts
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped (deseeded)
- 1 small cucumber, finely chopped
- 1 green chili, finely chopped (optional)
- 1 tbsp chopped coriander (dhaniya) leaves
- 1 tsp lemon juice (or to taste)
- ½ tsp roasted cumin powder (jeera powder)
- Black salt or regular salt to taste
- A pinch of chaat masala (optional)
- 1 tsp mustard oil or any neutral oil (optional, for extra flavor)
Instructions:
Dry roast the raw peanuts in a pan over medium flame until golden and crunchy. Let them cool, then remove the skins by rubbing them between your palms. You can also use boiled peanuts if you prefer a softer salad texture.
Finely chop onions, tomatoes, cucumber, and green chilies. Make sure the tomatoes are deseeded to prevent the salad from getting soggy.
In a mixing bowl, add the roasted (or boiled) peanuts, chopped veggies, coriander, and green chili. Add lemon juice, salt, roasted cumin powder, chaat masala (if using), and a dash of mustard oil. Give it a good mix. Peanut salad tastes best when served fresh so the peanuts remain crunchy.
Tips & Variations
For Fasting (Vrat): Use sendha namak instead of regular salt and skip onions.
For a Creamier Version: Add a spoon of thick curd or yogurt.
Add Crunch: Top with sev or pomegranate seeds before serving.
Kid-Friendly Tip: Skip the green chili and add a dash of honey for sweetness.
Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you!
