Aps Kitchen

peanut chaat/peanut salad
this is a quick, high protein, no-fry chaat. peanuts make it filling enough for an evening snack. the raw coconut oil or mustard oil at the end gives it that street-style flavour. you can eat it warm or at room temperature.

Ingredients for 2 people
peanuts - 2 cups raw, skin on is fine
water - for soaking plus boiling
onion - 1 medium, very finely chopped
tomato - 1 medium, seeds removed, finely chopped
green chilli - 1 small, finely chopped, optional
coriander leaves - 2 tbsp, chopped
salt - to taste
red chilli powder - half tsp, or to taste
chaat masala - half tsp
lemon juice - 1 tbsp, fresh
raw coconut oil - 1 tsp, or mustard oil 1 tsp

method in steps
1. soak peanuts for 3 to 4 hours. this makes them cook faster and soft.
2. pressure cook with enough water for 4 whistles till soft but not mushy. drain all water and cool it.
3. in a mixing bowl take onion, tomato, coriander, salt, chilli powder, chaat masala and lemon juice. mix.
4. add the cooled boiled peanuts. toss gently so the peanuts do not break.
5. finish with 1 tsp raw coconut oil or mustard oil. This is optional,mix once and serve immediately.

Aps notes
1. if you do not like raw onion,skip it.
2.For more crunch, add roasted peanuts instead of boiling, but then it will not be as soft.
3. make it 5-10 minutes before eating soggy from the tomato and lemon.
4. You can add finely chopped green chillies for that extra spice if you like.

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