Indian Peanut Chaat Recipe

Indian Peanut Chaat (often called Moongphali Chaat ) is the ultimate “crunch factor” snack. It’s a spicy, savoury, and tangy street food.

• What exactly is Peanut Chaat?
• Ingredients You’ll Need
• How To Make Peanut Chaat
• Hina’s Tried and True Tips
• Watch Masala Peanut Chaat Video
• Peanut Chaat Recipe

What exactly is Peanut Chaat?

In India, some traditional bar snacks have become a legend. Peanut Chaat is one such widely popular Indian bar snack. It is also known as moongphalli ki chaat or congress kadlekai in Karnataka. It’s a quick-toss Indian style salad where the protein-packed peanut is the star, dressed up with spices and zingy lime.

From local bars with cheaper eats to higher-end, modern establishments in India, masala peanut chaat is omnipresent and an all-time favourite snack among food lovers.

Why You’ll LOVE This North Style Peanut Chaat

• minimum effort and maximum flavour
• perfectly healthy snack for munching
• its gluten and dairy free
• rich in plant protein
• meal prep friendly

Ingredients You’ll Need

• Peanuts: Use skinless, raw peanuts to make chaat. You can use pre-roasted, salted peanuts as well. The leftover peanuts can be used to make homemade peanut butter .
• Groundnut Oil to roast the peanut. You can substitute it with ghee, coconut oil, or vegetable oil.
• Vegetables: Onion, Tomato (ripe and juicy), Cucumber
• Spices : Red Chili Powder, Cumin Powder, Chaat Masala
• Herbs: Fresh Coriander Leaves or cilantro, Green Chili (medium spicy)
• Salt, Lemon or Lime Juice

How To Make Peanut Chaat

Step 1) Start with Peanuts

• Pick packaged, skinless peanuts for this chaat recipe.
• To remove skin of peanuts: Dry roast them in a pan over high heat for 5 minutes. Keep stirring while roasting to avoid burning the peanuts. Once the nuts are warm, transfer them to a deep bowl and allow them to cool down a bit (so it’s easy to handle). Now vigorously rub the warm peanuts using your fingers to remove the skin or outer peel.

Step 2) Roasting Spices

• Heat oil in a pan. Add spices, salt, and peanuts.
• Fry them for 8 – 10 minutes over low heat. This step wafts away the raw taste of the peanuts, and each piece is nicely coated with masala.
• Transfer masala roasted peanuts to a bowl and allow them to cool down completely.

Step 3) Final Toss

• Add chopped vegetables, green chilli, coriander, and lemon juice to roasted masala peanuts. Mix nicely. T
• Taste, and if required, add more salt and spices.

Peanut Chaat is ready to serve!

Serve in small individual bowls, or in a big sharing platter like a bar snack. In India, peanut chaat is served as a party or bar snack, light evening tapas, or as a crunchy salad.

Hina’s Tried and True Tips

• There are two ways to make peanut chaat. One by boiling the peanuts with skin and the second by using the skinless, roasted peanuts. You can pick according to personal preference.
• While roasting the peanuts in masala, keep the flame medium-high and continuously stir them to be evenly toasted and coated with the spices.
• You can roast the peanuts in masala a few hours before serving. They remain perfectly crunchy. Last-minute combine vegetables, herbs, and lemon juice, and serve.
• It is best enjoyed immediately, because the longer it sits, the more liquid will be drawn out of the vegetables and they lose the crunch factor.

Watch Masala Peanut Chaat Video

Love Indian Chaats? Here are a few popular ones for you to try – Aloo Tikki Chaat , Sweet Corn Chaat , or the sweet and spicy Dahi Papdi Chaat .

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Ingredients

• ▢ 1 Cup peanuts (skinless)
• ▢ 2 tablespoon groundnut oil
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon cumin powder (jeera powder)
• ▢ 1 teaspoon Chaat Masala
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ ¼ Cup onion, finely chopped
• ▢ ¼ Cup tomato, finely chopped
• ▢ ¼ Cup cucumber, finely chopped
• ▢ 1 green chili chopped
• ▢ 2 tablespoon fresh coriander leaves, chopped
• ▢ 2 tablespoon lemon juice

Instructions

• Heat oil in a pan. Add spices, salt, and peanuts. Fry them for 8 – 10 minutes over low heat. This step wafts away the raw taste of the peanuts and each piece is nicely coated with the masala.
• Transfer masala roasted peanuts to a bowl and allow them to cool down completely.
• Add chopped vegetables, green chili, coriander, and lemon juice to the masala roasted peanuts. Mix nicely. Taste and if required, add more salt and spices.
• Peanut Chaat is ready to serve!

Recipe Notes:

• Pick packaged, skinless peanuts for this chaat recipe. You can easily get them in Indian or Asian grocery stores.
• If you are using salted peanuts, make sure to adjust the quantity of the salt in the Chaat accordingly.
• You can roast the peanuts in masala a few hours before serving. Store them in an airtight container. They remain perfectly crunchy.
• Please Note that peanut chaat is a nibbling or munching snack high in protein and fat. Hence, serve it with caution to people with dietary restrictions. However, this chaat is gluten-free and vegan.

Nutrition

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Peanut Chaat Recipe

Equipment

• Stir Fry Pan
• Mixing Bowl

Ingredients

• 1 Cup peanuts (skinless)
• 2 tablespoon groundnut oil
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder (jeera powder)
• 1 teaspoon Chaat Masala
• 1 ¼ teaspoon salt or to taste
• ¼ Cup onion, finely chopped
• ¼ Cup tomato, finely chopped
• ¼ Cup cucumber, finely chopped
• 1 green chili chopped
• 2 tablespoon fresh coriander leaves, chopped
• 2 tablespoon lemon juice

Instructions

• Heat oil in a pan. Add spices, salt, and peanuts. Fry them for 8 – 10 minutes over low heat. This step wafts away the raw taste of the peanuts and each piece is nicely coated with the masala.
• Transfer masala roasted peanuts to a bowl and allow them to cool down completely.
• Add chopped vegetables, green chili, coriander, and lemon juice to the masala roasted peanuts. Mix nicely. Taste and if required, add more salt and spices.
• Peanut Chaat is ready to serve!

Video

Notes

• Pick packaged, skinless peanuts for this chaat recipe. You can easily get them in Indian or Asian grocery stores.
• If you are using salted peanuts, make sure to adjust the quantity of the salt in the Chaat accordingly.
• You can roast the peanuts in masala a few hours before serving. Store them in an airtight container. They remain perfectly crunchy.
• Please Note that peanut chaat is a nibbling or munching snack high in protein and fat. Hence, serve it with caution to people with dietary restrictions. However, this chaat is gluten-free and vegan.

Nutrition

This mapo tofu recipe is a vegan version that’s so rich, flavourful, and so utterly satisfying, you might just forget it’s meat-free.

• What is Mapo Tofu?
• Ingredients You’ll Need
• How To Make Vegan Mapo Tofu
• Hina’s Tried and True Tips
• Vegan Mapo Tofu Recipe

What is Mapo Tofu?

Mapo Tofu is a Sichuan classic, made with ground pork and silken tofu, popular for its complex, spicy flavours and comforting warmth. Just the name conjures images of fiery red oil, silken tofu cubes, and a tingling, addictive sauce that dances on your tongue.

But for those living a plant-based life, the traditional version of the dish, with its ground pork, often feels out of reach. Vegan Mapo Tofu opens up a world of flavour exploration.

Stars of Show: Tofu & Shiitake

Silken Tofu : This is non-negotiable for authentic Mapo Tofu. Its delicate, jiggly texture is what gives the dish its signature mouthfeel. Don’t be tempted to use firm or extra-firm here – embrace the softness!

Shiitake Mushrooms: Both fresh and dried shiitake work beautifully. If using dried, rehydrate them first, and definitely save that soaking liquid! It’s pure umami gold and will form the base of vegan ramen broth and sauce.

Looking for Vegetarian Dinner ideas?

Ingredients You’ll Need

The magic of Mapo Tofu lies in a few specific Sichuan ingredients. Don’t be intimidated; most are readily available in Asian grocery stores or online.

• Fermented Black Beans (Douchi) Paste: These salty, earthy, and slightly bitter beans add another layer of umami complexity. I use the readymade one by Lao Gan Ma.
• Doubanjiang (Sichuan Pixian Broad Bean Paste): This is the soul of Mapo Tofu. A fermented chili bean paste that provides incredible depth, saltiness, and a lovely reddish hue.
• Sichuan Peppercorns: The source of that famous “mala” (numbing and spicy) sensation. Toast them lightly in oil and grind them just before use for maximum potency.
• Chilli Oil with Crisps (Optional but highly recommended): For an extra kick of heat and fantastic texture.
• Dark Soy Sauce: For saltiness, color, and a touch more umami.
• Cornstarch Slurry: Essential for thickening the sauce to that perfect, glossy consistency.

Other Ingredients

• Silken Tofu also called “soft tofu,” is creamy with a delicate, pudding like texture.
• Mushrooms are the subsitute of ground meat in this mapo tofu recipe. I use a mix of cremini and dehydrated Shiitake mushrooms.
• Vegetable Stock /bouillion and the reserved Shiitake soaking liquid are the base of the sauce.
• Sesame Oil for the nutty, toasted flavour.
• Aromatics: Lots of fresh ginger, onion, and garlic, of course!
• Scallions , Salt, Korean Chilli Powder (gochugaru) and Sugar

How To Make Vegan Mapo Tofu

1. Prepare Mushrooms:

• Finely chop the cremini mushrooms to a minced meat like consistency.
• Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water . Let them soak for at least 15 minutes to rehydrate.

• Crucially: Remove the mushrooms, then strain the soaking liquid . This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.

2. Prepare the Sauce:

• Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.

3. Toast Sichuan Peppercorns (if using whole):

• In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them.

• Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

4. Build Flavour Base:

• In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.
• Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.

• Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.
• Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.

5. Add Tofu and Simmer

• Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.

• Sprinkle chopped green onion and the mapo tofu is ready to serve!

Ladle the Vegan Mapo Tofu over steamed rice. Drizzle with chili oil and garnish generously with chopped scallions. Serve it with sides like smashed cucumber salad or the stir fried broccoli.

Hina’s Tried and True Tips

• Don’t Fear the Ingredients: The Chinese ingredients are the soul of mapo tofu. If you can’t find them, a combination of regular chilli bean paste or the chilli bean sauce and a touch of miso might work.
• Freshly Ground Sichuan Peppercorns: This makes all the difference for that authentic “mala” sensation. Trust me.
• Don’t Go Overboard with Soy: Too much of soy sauce will alter the taste and the beautiful colour of Mapo Tofu.
• Gentle Hands: Silken tofu is delicate. After adding it to the sauce, do not stir rigorously or too frequently.

What’s your favourite way to enjoy Tofu? Here are a few of my favourite tofu recipes – Teriyaki Tofu , Tofu Peanut Butter Ramen , and the Tofu Palak Paneer .

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Ingredients

Ingredients For Sauce:

• ▢ 2 tablespoon fermented black beans paste (douchi)
• ▢ 1 tablespoon Sichuan Pixian Broad Bean Paste (Doubanjiang)
• ▢ 1 teaspoon dark soy sauce
• ▢ 1 teaspoon cornflour (cornstarch)
• ▢ 2 Cup vegetable stock or two tablespoon of bouillion powder ( get recipe )

Other Ingredients:

• ▢ 2 tablespoon sesame oil
• ▢ 1 teaspoon Sichuan Peppers
• ▢ 150 gram cremini mushrooms, finely chopped
• ▢ 4 large dried Shiitake mushrooms
• ▢ 1 tablespoon minced garlic (divided)
• ▢ ½ tablespoon minced ginger
• ▢ 1 small red onion, finely chopped (optional)
• ▢ ½ teaspoon Korean red chilli powder (gochugaru)
• ▢ ¼ teaspoon brown sugar
• ▢ ¼ teaspoon salt or to taste
• ▢ 150 gram silken tofu, cut into cubes
• ▢ 2 sprigs green onion, finely chopped

Instructions

Prep Work

• Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water . Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid . This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.
• Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.
• In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them. Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

Prepare Vegan Mapo Tofu

• In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.
• Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.
• Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.
• Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.
• Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.
• Sprinkle chopped green onion and the mapo tofu is ready to serve!
• Serve mapo tofu hot with rice and a drizzle of chilli oil.

Recipe Notes:

• Taste as You Go: Adjust the salt, sugar, and heat to your preference.
• After adding silken tofu, do not cook the sauce for too long or stir it rigorously. Slow simmer of 5 minutes is good enough.
• If broad bean paste is not available, subsitute it with broad bean sauce combined with miso paste.

Nutrition

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