Peanut and Watermelon Chaat
Every chaat has a little bit of sweetness, a little bit of tartness, a little heat, and a little crunch. That's what makes them so fun to eat. This chaat marries the fleeting succulent sweetness of watermelon with the hearty crunch and saltiness of peanuts. "It's a very Southern combination that I thought should work," Bhatt says. "And it did." Eating watermelon with a sprinkle of salt and a dash of hot sauce is popular in chef Bhatt's hometown of Oxford, Mississippi. This sweet-savory chaat recipe marries that inspiration with a sprinkle of chaat masala, a tangy spice blend often used as a seasoning for fruit in India.
Ingredients:
- 2 teaspoons canola oil
- 1 cup lightly salted roasted peanuts
- 1 (4-inch) curry sprig
- 2 teaspoons chaat masala, divided
- 1 cup chopped seedless watermelon (about 5 1/2 ounces)
- ½ cup thinly sliced cucumber (from 1 small cucumber)
- ¼ cup finely chopped red onion (from 1 small onion)
- ¼ cup thinly sliced radishes (from 3 medium radishes)
- 1 medium-size serrano chile, seeded and finely chopped (about 1 1/2 tablespoons)
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 tablespoons fresh lime juice (from 1 medium lime)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons cane syrup or sorghum
Direction
- Heat oil in a large skillet over medium-high until shimmering. Add peanuts, curry sprig, and 1 teaspoon chaat masala. Cook, tossing constantly, until well coated and fragrant, about 30 seconds. Set aside to let cool until ready to use.
- Combine watermelon, cucumber, onion, radishes, serrano, salt, and cayenne in a large bowl, and toss well. Add peanut mixture, lime juice, mint, basil, cilantro, cane syrup, and remaining 1 teaspoon chaat masala. Remove and discard curry sprig. Toss gently and serve.
