Edamame Chaat (No Potato, High Protein)
A crunchy, tangy, high-protein Indian chaat made with edamame, green peas, fresh vegetables, and chutneys in under twenty minutes.
Equipment
- Saucepan
- Colander
- Mixing bowl
- Spoon
Ingredients
For the protein base
- 1 cup shelled edamame frozen or fresh
- 3/4 cup green peas frozen or fresh
- 1/2 cup moong sprouts
For the fresh crunch
- 1/3 cup red onion finely chopped
- 1/2 cup cucumber finely chopped
- 1/2 cup tomato finely chopped
- 1/4 cup pomegranate seeds
- 2 tablespoons coriander chopped
For seasoning and chutneys
- 1 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black salt or to taste
- 1 tablespoon lemon juice
- 1 tablespoon green chutney
- 1 tablespoon tamarind-date chutney
For topping
- 1/4 cup roasted chana or peanuts
- 2 tablespoons thin sev optional
Instructions
Prep the protein base
- Blanch edamame and green peas in salted hot water for two to three minutes.
- Drain well in a colander and cool to warm or room temperature.
Build the chaat
- Add onion, cucumber, tomato, coriander, and pomegranate to a mixing bowl.
- Add blanched edamame, green peas, and sprouts.
- Sprinkle chaat masala, roasted cumin powder, black salt, and lemon juice.
- Add green chutney and tamarind-date chutney in small amounts and toss gently.
Finish and serve
- Taste and adjust salt, tang, and spice.
- Top with roasted chana or peanuts, plus sev if using.
- Serve immediately for the best crunch.
Notes
Keep wet and dry components separate if prepping ahead.
Add sev only right before serving so it stays crisp.
For a no-sev version, increase roasted chana for extra crunch.
Mixed chaat tastes best fresh and is ideal within twenty to thirty minutes.
Tried this recipe?Let us know how it was!