But what about healthier beer snacks? Peanuts, chickpeas, almonds and ready-to-eat savory snacks are popular and staple beer companions in India. So I decided to combine a few nuts and re-create the classic peanut chaat (tangy & savory mixture of peanuts, lemon juice, chili & onions).
Try it and let me know what you think?
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Roasted Nuts Chaat
- Total Time: 15 minutes
- Yield: 3 1x
Description
Tangy mixed nuts to satisfy that beer munch!
Ingredients
- 1/3 cup (80 ml) roasted chickpeas
- 1/3 cup (80 ml) unsalted peanuts
- 1/3 cup (80 ml) roasted green peas
- 1 tsp (5 ml) curry powder
- 1 tsp (5 ml) olive oil
- 1/4 cup (60 ml) cherry tomatoes, quartered
- 1/4 cup (60 ml) red onion, finely chopped
- 2 green chillies, finely chopped (optional - reduce to 1 for less spice)
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp chat masala
- 1/4 tsp red chili powder
- Salt & pepper to taste
Instructions
- Heat oil in a non-stick pan. Add the chickpeas, peanuts, curry powder, red chili powder, salt & pepper and sauté the chickpeas till slightly browned.
- Remove from heat and cool completely.
- Toss with the remaining ingredients and serve immediately.
- Prep Time: 5 mins
- Cook Time: 10 mins
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Frequently Asked Questions
What is chaat masala and where does it fit in this recipe?
Chat masala is a tangy, savory Indian spice blend that gives the classic peanut chaat its signature flavor. In this recipe it’s sprinkled over the cooled nut mixture along with lemon juice and red chili powder — not during the sauté step, to preserve its brightness. 
Why does the recipe call for cooling the sautéed nuts completely before adding the fresh ingredients?
The instructions say to remove the sautéed chickpeas and peanuts from heat and cool completely before tossing with the cherry tomatoes, red onion, green chillies, lemon juice, chat masala, and chili powder. Adding fresh ingredients to hot nuts would wilt them and mute the fresh, bright flavors that define the dish.
