Shruti
- Apr 13
- 3 min read

Tangy Boiled Peanut Snack

I often reminisce about my grandmother's quick-fix solution whenever I yearn for a yummy snack. In a time when store-bought treats were not as readily available as they are today, grandmothers had a knack for whipping up simple yet nutritious snacks to quell our hunger pangs. This Tangy Boiled Peanut Snack is a delightful reminder of those times - a reminder of the simple things in life that are often the most enjoyable. Every time I indulge in this recipe, I am transported back to the warm summer days of my childhood, when the sun shone brightly, and the world was a whole of wonder. This boiled peanut tangy medley salad is more than just a list of ingredients and instructions. This recipe is a testament to a bygone era when meals were crafted with simple, whole ingredients. It's a reminder that healthy and satisfying food doesn't require fancy ingredients or complicated techniques. So, the next time you crave a wholesome and delicious treat, whip up this dish and savor the taste of tradition and good health.

The star of the show, boiled peanuts are an excellent source of plant-based protein, healthy fats, fiber, vitamins (especially biotin and niacin), and minerals (including manganese, magnesium, and phosphorus). Peanuts can be a heart-healthy addition to your diet, potentially helping to decrease triglycerides and LDL cholesterol. They are a nutritional powerhouse, a big part of which comes from various bioactive compounds like Resveratrol, Arginine, and polyphenols. Vegetables such as cucumbers, tomatoes, and raw mango are great additions to salads. They are low in calories and fat but high in water content and essential vitamins like vitamin C, vitamin K, and potassium. Chopped cucumbers and tomatoes add freshness and hydration, while the raw mango adds a touch of tanginess. You can add vitamins, minerals, and fiber to your diet by including these veggies, making your salad a healthy meal option. Roasted cumin powder infuses the salad with its warm, earthy aroma, while black salt adds a unique savory depth. A squeeze of lemon juice adds a welcome zing and brightness. Finely chopped cilantro ties everything together with its bright, citrusy flavor and a touch of vitamin C. Cilantro Offers vitamin K and antioxidants and may help with blood sugar control.

Combining peanuts and vegetables can provide a satisfying amount of protein and fiber, which helps keep you fuller for longer and aids with appetite control. This recipe can be easily customized by adjusting the spice level, adding other chopped vegetables like bell peppers or onions, or incorporating different herbs such as mint for a refreshing twist. It's a guilt-free snack or light lunch option that you can enjoy with peace of mind.

Serves -4

Preparation time - 10 mins

Cooking time - 15 mins

Total time - 25 mins

Ingredients

Peanut- 1 cup (Boiled)

Cucumber – 1 cup (chopped)

Onion – 1 medium (chopped)

Tomatoes- ½ cup (chopped)

Raw mango- 1 small (finely chopped)

Cilantro- 1 cup ( finely chopped)

Roasted cumin Powder – 1 Tsp

Black salt – ½ tsp

Lemon juice- 1 Tbsp

Green chilly – 1 (finely chopped) optional

Salt- as per taste ( for boiling peanuts)

Chat masala- ½ tsp (optional)

Directions

Add 3 cups of water to a pot and stir in 1 tsp of salt. Add the peanuts and cover the pot once the water boils. Let the peanuts boil for 15 minutes. You can cook the peanuts in an instant pot for 10 minutes on high pressure or until four whistles in a stovetop pressure cooker.

2. After boiling the peanuts, remove them from the pot and let them cool in a bow for 5 minutes.

3. In a big bowl, add the boiled peanuts and chopped vegetables. Mix in lemon juice, roasted cumin powder, salt, and chopped cilantro, making sure to mix everything well.

4. Enjoy your delicious, boiled peanut salad!

References

Tangy Boiled Peanut Snack

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