Boiled peanut chaat

Rain outside, chai on the stove, and something to munch. That is exactly where this chaat fits. Boiled peanuts tossed with onion, tomato, coriander and lemon, it is the homely answer to pakoras and namkeen on a monsoon evening, and it keeps you full till dinner.

Why it helps

Peanuts bring protein, healthy fats and fibre in one small package, so a katori of this chaat satisfies in a way fried snacks never do. Boiling instead of frying keeps it light, and the fresh vegetables add crunch without effort. For more filling snack ideas, see these high-protein Indian foods.

Ingredients (serves 2)

• 1 cup raw peanuts, with or without shells
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chilli, finely chopped (optional)
• A handful of fresh coriander, chopped
• 1/2 teaspoon chaat masala
• A pinch of roasted jeera powder
• Juice of half a lemon
• Salt to taste

Method

1. Rinse the peanuts well. If using shelled peanuts, soaking for 15 minutes speeds things up but is not compulsory.
2. Pressure cook the peanuts with salt and enough water to cover them, for 3 to 4 whistles, until soft but not mushy. In a regular pot they take 25 to 30 minutes.
3. Drain and let them cool for a few minutes. If they were in shells, shell them now, a nice job to share over chai.
4. In a bowl, mix the peanuts with onion, tomato, green chilli and coriander.
5. Sprinkle the chaat masala and jeera powder, squeeze the lemon, and toss well.
6. Taste, adjust the salt, and serve while the peanuts are still slightly warm.

Make it your own

• Add chopped cucumber and pomegranate for a fresher, fruitier bowl.
• Stir in a spoon of curd and a drizzle of green chutney for a dahi-chaat feel; skip the curd to keep it fully plant-based.
• Add boiled chana or sprouted moong to stretch it for the whole family.

Enjoy it as part of the CurviCare Plate, and if evening munchies derail you, this guide to cravings is worth a read.