Peanut Chaat Salad
By Suvir Saran
Ingredients
2 tablespoons peanut oil
12 fresh curry leaves (or 18 each, frozen), very finely diced
1/4 teaspoon cumin seeds
6 cups peanuts, roasted and salted
1 red onion, very finely chopped
1 jalapeño, halved and seeded
1/2 cup fresh cilantro leaves, finely chopped
1 1/2 teaspoons chaat masala
1/4 teaspoon cayenne powder
1/2 teaspoon Kosher salt
1 each lime juice, or to taste
Directions
Heat the oil, curry leaves, and cumin in a large skillet over medium-high heat until the curry leaves are crisp and the cumin seeds are golden, about 2 minutes,
stirring occasionally. Add the peanuts and cook, stirring often, until golden and glossy, 4 to 5 minutes. Stir in the onion and jalapeño and cook just until the onion begins to soften, about 2 minutes. Turn off the heat and stir in the cilantro, chaat masala, cayenne, and salt and then stir in the lime juice; mix well.
Nutrients Per serving
| Calories | 544 |
| Calories from Fat | 409 |
| Fat | 46 g |
| Trans Fat | 0 |
| Cholesterol | 0 mg |
| Carbohydrate | 21 g |
| Protein | 21 g |
| Fiber | 7 g |
| Sodium | 234 mg |
