![Peanut-Watermelon Chaat](https://cdn.statically.io/img/www.foodandwine.com/thmb/LAfRLPP9IopSqbRzKsjgzBqG35M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Peanut-Watermelon-Chaat-FT-RECIPE0622-644d691fcaba489d852669a204cc8970.jpg)
Ingredients
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2 teaspoons canola oil
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1 cup lightly salted roasted peanuts
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1 (4-inch) curry sprig
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2 teaspoons chaat masala, divided
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1 cup chopped seedless watermelon (about 5 1/2 ounces)
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½ cup thinly sliced cucumber (from 1 small cucumber)
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¼ cup finely chopped red onion (from 1 small onion)
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¼ cup thinly sliced radishes (from 3 medium radishes)
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1 medium-size serrano chile, seeded and finely chopped (about 1 1/2 tablespoons)
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½ teaspoon kosher salt
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½ teaspoon cayenne pepper
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2 tablespoons fresh lime juice (from 1 medium lime)
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2 tablespoons chopped fresh mint
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2 tablespoons chopped fresh basil
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2 tablespoons chopped fresh cilantro
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2 tablespoons cane syrup or sorghum
Directions
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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.
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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.
Note
Chaat masala is available online at spicewallabrand.com.