Peanut Chaat

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By Ellie Krieger

This easy, no-cook peanut chaat, a benignant of Indian snack oregon appetizer, is crunchy, sweet, spicy, tangy and salty. With this look from nutrient writer Khushbu Shah’s cookbook, “Amrikan,” you tin substitute immoderate crunchy vegetables you like, specified arsenic carrot, jicama oregon radish, oregon usage diced pome alternatively of the pomegranate.

Adapted by cookbook writer and registered dietitian nutritionist Ellie Krieger from “Amrikan” by Khushbu Shah (Norton, 2024).

Ingredients

measuring cup

Servings: 6 (makes astir 4 cups)

1 1/2 cups pomegranate seeds
1 cupful unsalted roasted peanuts
1/2 cupful diced reddish doorbell pepper
1/2 cupful diced cucumber (any kind)
1/2 cupful diced achromatic onion
1/2 cupful minced caller cilantro
1/4 cupful caller citrus foodstuff (from 1 to 2 lemons)
2 teaspoons chaat masala (see Where to bargain and Notes)
1 spoon Kashmiri reddish chili powder
Fine brackish (optional)

Nutritional Facts

Per serving (2/3 cup)

Calories
196
Fat
13 g
Saturated Fat
2 g
Carbohydrates
17 g
Sodium
130 mg
Cholesterol
0 mg
Protein
7 g
Fiber
5 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by cookbook writer and registered dietitian nutritionist Ellie Krieger from “Amrikan” by Khushbu Shah (Norton, 2024).

Tested by Olga Massov.

Published November 25, 2024

Updated March 17, 2026