Peanut Chaat Salad


Heat the oil, curry leaves, and cumin in a large skillet over medium-high heat until the curry leaves are crisp and the cumin seeds are golden, about 2 minutes,
stirring occasionally. Add the peanuts and cook, stirring often, until golden and glossy, 4 to 5 minutes.  Stir in the onion and jalapeño and cook just until the onion begins to soften, about 2 minutes. Turn off the heat and stir in the cilantro, chaat masala, cayenne, and salt and then stir in the lime juice; mix well.

Recipe created by Suvir Saran

Nutritional information per serving:
Calories: 544
Calories from Fat: 409
Fat: 46g
Trans fats: 0
Cholesterol: 0mg
Carbohydrate: 21g
Protein: 21g
Fiber: 7g
Sodium: 234mg

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