A snack that is ready in less than 10 minutes? Yes, please! Inspired by the interesting, new finds in the grocery store is this Minty Chatpata Peanuts.
I enjoy trips to the Indian grocery stores here in Sydney. While picking up my usual pantry refills, I look out for new things to try and savour. I was pleasantly surprised to see a new brand of masala peanuts from Jabsons. There were some delicious flavours and a particular one really stood out.
The Nimboo Pudina had my heart! I ended up buying half a dozen packets to stock up. I am glad I did because it sells out really quick and haven’t seen them in my local Indian grocers for a while now. Now, I am someone who loves my food hard and needless to say if it a favourite, it gets that extra love. Imagine my disappointment when I couldn’t find my favourite Nimboo Pudina peanuts. #SAD
So, what if I can’t find it? I will make it! I was determined to recreate the deliciousness that left a lasting impression on me. Here we are a few trials later. I wouldn’t claim that it’s the exact same flavour, but I’ve managed to get as close as possible to the real deal.
Presenting to you, Minty Chatpata Peanuts! Vegan, super easy and so-hard-to-stop-eating yummy. The combination of mint and tangy Indian spice powders is something else!
Serves: 3 to 4
- Skinless peanuts – 1 cup
- Dried mint leaves – 1 heaped tsp.
- Chaat masala – 1 tsp.
- Aamchur/dry mango powder – 1.5 tsps.
- Salt – To taste
- Oil – 1 tsp.
- Heat oil in a pan.
- Add the peanuts and roast them in low flame until golden brown.
- Once its roasted with that right crunch and colour, turn off the stove.
- Toss in the salt, dried mint leaves and spice powders.
- Mix well to combine the ingredients.
- Serve with hot chai or coffee.
The Minty Chatpata Peanuts stay fresh in a clean, dry airtight container for 7 to 10 days.
- Adjust the ingredients to suit your taste.
- I have incorporated spices that work well with the minty flavours, try a combination of flavours that you may enjoy.
- This snack tastes best with skinless peanuts. If you can’t find them, dry roast peanuts and remove the skin and repeat steps under ‘Directions’.
- This can be made keto and low carb compliant by using olive oil or ghee. When consuming these on a low carb lifestyle, I eat 20 to 30g of it depending on my macros for the day.