How to Boil Shelled Peanuts

17 Jun

How To Boil Shelled Peanuts

Raw unsalted shelled peanuts, when boiled, acquire a rich softness, quite a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.

Here’s how to boil shelled peanuts in an Indian-style pressure cooker, and in the end a boiled peanut chaat recipe.

You Need:

  • Raw shelled peanuts – 1 cup
  • Water – 2 cups (double the quantity of peanuts)
  • Salt – 1/4 teaspoon

How to Boil Shelled Peanuts in a Pressure Cooker:

Raw Peanuts, Shelled

In the picture above: raw shelled peanuts.

Place raw shelled peanuts in the pressure cooker. Add 1/4 teaspoon of salt, two cups of water.

Raw Shelled Peanuts

Lock the lid, shake and place on high heat till the cooker whistles.

After the first whistle, set the heat to low and slow-cook till the next whistle.

At this point, turn off the heat and let the pressure cooker cool till the lid can be unlocked without force.

You will see that the peanuts have been boiled and the water has turned a dense brown.

Raw Shelled Peanuts, Boiled

Strain out the boiled peanuts from the water.

Boiled Peanuts, Strained

Don’t discard the water the peanuts were boiled in – it’s delicious! Add it to dal or curries.

Boiled Peanut Water

Boiled peanuts are ready. Get creative with using them.

Boiled Shelled Peanuts

Here’s a simple recipe idea with boiled peanuts – boiled peanut chaat.

Boiled Peanut Chaat

For boiled peanut chaat, you need:

[per serving]

  • Boiled peanuts – 1 cup
  • Tomato – 1/4 cup, finely chopped
  • Onion – 1 tablespoon, finely chopped
  • Green chilies – 1, finely chopped
  • Fresh coriander leaves – 1 tablespoon, finely chopped
  • Fresh lime juice – 1 tablespoon
  • Sea salt – to taste

Chopped Onions, Tomatoes, Green Chilies, Coriander

How To Make Boiled Peanut Chaat:

Toss together all the ingredients just before serving: boiled peanuts, finely chopped tomatoes and onions, green chilies and coriander leaves, a tablespoon of lime juice and crushed sea salt.

Boiled peanut chaat tastes good cold, warm, or at room temperature.

Boiled Peanut Chaat with Onions and Tomatoes

Notes:

No pressure cooker? No worries, you can still boil raw shelled peanuts with ease – just be prepared to invest more time and add more water during the cooking process. Boil the peanuts in a pan with lid on, keep checking for doneness – cook till the peanuts are soft and the skin is almost coming off but not quite. The peanut halves inside the skin (they’re called cotyledons, I gather) should remain together.

Be careful with the sea salt you add in the end – we had salted the water while boiling peanuts, so very little add-on is needed for chaat.

Boiled Peanut Salad

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