Mamta's Kitchen

Peanut Salad

Moongphali ka Salad

Ritika & Shuchita Gupta

Note from Mamta: This simple but delicious recipe comes from my youngest niece and niece in-laws. It is a quick salad that can be served both as a snack on its own or as a side salad with other snacks. Amounts and ingredients are approximate and can be changed to suit your taste. Serves 4-6


  • 1 cup (125-150 gm.) shelled peanuts with brown skin intact

  • 1 tsp. oil

  • 1 small red onion, peeled and finely chopped

  • 1 medium sized tomato, de-seeded and chopped finely

  • 1 tbsp. chopped cucumber

  • 1 green chilli, finely chopped

  • 1 tsp. Chat Masala. You can also buy it ready made.

  • Additional salt to taste, if required

  • Juice of fresh lemon to taste

  • 1/2 tbsp. chopped green coriander leaves (optional)


  1. Heat the oil in a wok or karahi.

  2. Add peanut and stir-fry until browned. A nice aroma of roasted peanuts can be noticed when they are ready. Do not over-fry to too brown. Burnt peanuts taste bitter. Allow to cool.

  3. Just before serving, place everything except the lemon juice in a bowl and mix.

  4. Squeeze lemon juice on top and mix. I would use juice of half lemon first and then taste. Add more only if needed

  5. Also see Salad Selection.

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