Here’s something we call “biting” in our home. It’s pretty basic meaning it doesn’t involve you turning on the stove at all or slaving away for hours in the kitchen. Its a small little snack meant to be enjoyed with a cold beer, or a Johnny Walker Black Label (neat) like my dad. We whip this up in the summer months especially because it just has everything you’re looking for- a little tang, a little spicy and CHEESE! I prefer to use a nice creamy pepper jack but you can also use a habanero like Cabot! We make a big bowl and throw a bunch of spoons in it and set it right on the table to be eaten immediately.
The haldirams peanuts can be found at most Indian grocery stores and if you can’t find them- feel free to use sing bhujiya – they’re both essentially peanuts that have been coated, fried and seasoned.
We also make this with plain peanuts- if you choose to do this- add a 1/2 tsp of cayenne pepper and 1/2 tsp of chaat masala to the mix to make up for the seasoning that comes from the fried peanuts!
You can also add some avocado, pomegranate seeds and really make this interesting!
Peanut & Cheese Chaat
Yield 3-4 Servings
- 2 tbsp red onion, very finely diced
- 2 tbsp cilantro, finely chopped
- 1 cup pepper jack cheese, diced into small cubes
- 1 jalapeno, finely diced (serrano pepper for more spice)
- 1 cup Haldirams Peanuts (or any other fried peanuts or plain peanuts)**
- 1/2 lime, juiced
** If using plain peanuts, add 1/2 tsp chili powder, and 1/2 tsp chaat masala to the recipe.**
- Combine all the ingredients except the peanuts and toss very well. Let this mixture sit for about 15-20 minutes and then add the peanuts and serve immediately. Do not add peanuts until ready to serve or the mixture will get soggy.