Recipe

May 27, 2011

Indian Peanut Snack Recipe

Recipe:

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Step 1: Place a nonstick saucepan over high heat and add 5 cups water. When the water comes to a boil, add the peanuts, sea salt, and turmeric, and cook for 20 minutes. Drain.

Step 2: Transfer the peanuts to a deep serving bowl. Add the table salt, chaat masala, chili powder, cumin, onion, tomato, chilies, cilantro, and lemon juice, and stir well. Serve hot or at room temperature.

Reprinted with permission from Sanjeev Kapoor’s How To Cook Indian (2011 Stewart, Tabori & Chang).

Ingredients

2 cups raw peanuts
1 tbsp sea salt
1 tsp ground turmeric
1/2 tsp table salt
1/4 tsp chaat masala (spice mix for chaat)
1/2 tsp red chili powder
1 tsp ground roasted cumin
1 medium red onion, chopped
1 medium tomato, chopped
2 green chilies, stemmed and chopped
2 tbsp chopped fresh cilantro
2 tbsp freshly squeezed lemon juice

Directions

Yield:

Step 1: Place a nonstick saucepan over high heat and add 5 cups water. When the water comes to a boil, add the peanuts, sea salt, and turmeric, and cook for 20 minutes. Drain.

Step 2: Transfer the peanuts to a deep serving bowl. Add the table salt, chaat masala, chili powder, cumin, onion, tomato, chilies, cilantro, and lemon juice, and stir well. Serve hot or at room temperature.

Reprinted with permission from Sanjeev Kapoor’s How To Cook Indian (2011 Stewart, Tabori & Chang).

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Tags: cookbook How To Cook Indian Indian Nuts Peanuts Recipe Sanjeev Kapoor Snack Spicy

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