Skip to main content

Peanuts and Singoda (Indian Water Chestnut) Chaat Salad


October 27, 2019 - Sunday Diwali Potluck

 WHAT: (served about 20 people in potluck party)
  • 500gm Raw Peanuts (preferably without skin) 
  • 2 packs  Frozen Singoda / Indian Water Chestnut (or substitute canned water chestnuts)
  • 1 Pomegranate -  seeds
  • 1 Raw mango - small dice
  • 1 Onion - finally chopped 
  • 2 Persian Cucumber- small dice
  • 2 Jalapeño - small dice ( use Serrano chilies if want spicy)
  • Handful of Coriander and mint - finally chopped 
  • 3 tbsp green chutney ( I used 1 pack frozen Deep coriander chutney)
  • 2 tbsp tamarind chutney ( I used Deep Tamarind-date chutney)
  • Aamchur powder per taste
  • Chaat masala per taste
  • Salt per taste
  • Red chili powder per taste
  • Cumin powder per taste
  • 1 Lemon
  • 1/2 cup Crispy onion (optional)
Optional for serving:
  • 12 regular papad - cut in half
  • 1 lettuce - leaves separated

HOW:
  • Boil peanuts in salt water (Instapot 3 - 4 mins)
  • Thaw Singoda. Boil them in salt water if they seem little raw after thawed (Instapot 3-4 mins) - not long otherwise they turn mushy) 
  • Mix all ingredient, chutneys and spices (except papad and lettuce) well, taste and adjust spices. Leave some mint, coriander and pomegranate seeds for garnish 
  • Garnish with mint, coriander, pomegranate seeds and crispy onion. 

 THREE WAYS TO EAT:
  1. As is as salad
  2. As Lettuce wraps :  Separate and wash lettuce leaves. Cut big leaves in half and use as a cup, add salad, can also top with more green, tamarind chutneys, yogurt and sev to make "healthy chaat".
  3. As Papad chaat - cut each papad in half, roast both sides in a pan (press while roasting) and once done, immediately turn in a cone shape, pinch bottom so there is no hole at bottom. Use a tea towel or paper towel in your hand to avoid burning your hands, keep holding for 30-40 sec. till it cools and holds the shape. Add salad in the papad cone, can also top with more green, tamarind chutneys, yogurt and sev to make chaat. 
  4. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Upma Tamale

January  6 2013, Sunday Lunch WHAT: For Upma: Upma rava flour(2 cups)  ginger garlic paste (1/2 tb spn) mustard seeds ( 1 tea spn) moong daal (1/2 tb spn) oil (3-4 tb spn) Ghee (2-3 tb spn) cashew, raisins carrot ( half,  shredded) cilantro (about 3/4 cup finally chooped) water (3.5 cups) salt For stuffing and tamale: Onion (1 large, sliced) red capsicum (chopped in small pieces) corn ( or any other veg. you have on hand) chili garlic paste (1 tb spn) sugar ( 1 tea spn) salt corn husks pomegranate seeds (optional) HOW: Making Upma and Stuffing: put 5-6 dry corn husks in warm water for about 30 minutes so they are re-hydrated and easy to work with add some oil in skillet and add sliced onion and them caramelize on low temperature you can add little salt and sugar once you see brown color to fasten the process. after onion is caramelized, add corn and red capsicum and cook for 3-4 minut...
2 comments
Read more

Beet, Fennel & Spinach with Whipped Feta Sandwich

January 13 2017, Friday Dinner WHAT Sourdough sliced bread butter 1-2 small Boiled beets thinly sliced 1/2 fennel bulb thinly sliced handful of  julienne spinach splash of balsamic vinegar salt and pepper per taste WHAT for Whipped Feta: 1 Jalapeno or Serrano or other green chili 1 clove of garlic Juice and zest of 1 lemon 2-3 tbsp olive oil 6-8 mint leaves 1/2 tsp dried dill (optional) 1 tablespoon olive oil Per taste pepper (if needed only) 1/2 cup feta cheese HOW: Mix sliced boiled beets, sliced fennel, julienne spinach and add splash of blasamic vinegar and black pepper and let it marinate for few minutes. Flame or oven roast green chili till the skin turns black, let it cool. Remove charred skin and slice the chili in half and discard seeds and vains. Add olive oil, lemon juice, mint leaves, garlic and green chili and blend it together.  Add feta to the above mixure and blend until smooth (add little more olive oil if too...
Post a Comment
Read more