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Indian

Roasted Peanut & Tomato Chaat

Peanut and tomato chaat dresses roasted peanuts with onion, tomato and lemon.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Roasted Peanut & Tomato Chaat

10 mintotal

Prep 5 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Twenty minutes, and most of it is the peanuts cooling. They are not crunchy until they are cold.

Method

  1. Heat the cooking oil in a heavy-bottomed pan on medium-low heat. Add the raw peanuts.

  2. Roast the peanuts continuously for 4-5 minutes until their skins begin to crack, darken slightly, and they release a deeply nutty aroma. Do not burn them.

    4–5 min

  3. Remove the roasted peanuts onto a wide plate and let them cool down completely. (They become fully crunchy only after cooling).

  4. In a mixing bowl, combine the completely cooled, crunchy peanuts with the finely chopped onions, deseeded tomatoes, and green chillies.

  5. Sprinkle chaat masala, red chilli powder, black salt, and fresh coriander over the mixture.

  6. Drizzle the lemon juice right before serving.

  7. Toss vigorously and serve instantly.

How to tell it's done

A dry, highly savory salad dominated by the loud, earthy crunch of roasted peanuts, punctuated by soft, juicy, acidic hits of tomato and lemon.

Nutrition

Per serving, from 2 servings.

470kcal

Where the calories come from

  • Protein20.1 g16%
  • Carbohydrate20.1 g16%
  • Fat38.4 g68%
Sugars
7.7 g
Saturated fat
5 g
Fibre
8 g
Potassium
762 mg
Calcium
88 mg
Iron
3.7 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Deseeding the tomatoes and ensuring the peanuts are 100% cooled before mixing are the two absolute laws of this salad to prevent it from turning into a soggy mess.

What to serve it with

A legendary Indian bar snack and a fantastic evening munchie alongside a hot cup of Masala Chai.

Common mistakes

The peanuts are chewy rather than crisp.
They crisp as they cool, not in the pan, so judge by aroma and cracking skins rather than bite. A peanut that seems soft straight off the heat may be fine five minutes later — one still soft when cold was under-roasted.

Storing and reheating

Roasted peanuts keep two weeks in an airtight jar. Once the tomato and lemon are on, the chaat has about twenty minutes before it softens, so dress only what is being eaten.