Follow these steps for perfect results
peanuts
shelled
beetroot
chopped
black pepper powder
green chilli
chopped
salt
to taste
coriander
chopped
chaat masala powder
cucumber
seeds removed, chopped
carrots
chopped
lemon juice
freshly squeezed
Prepare all the ingredients first by chopping the vegetables and coriander.
In a mixing bowl, add the chopped beetroot (chakundar), carrot, and cucumber.
Add peanuts, chopped green chillies, and chopped coriander leaves to the bowl.
Squeeze lemon juice over the mixture.
Sprinkle black pepper powder, chaat masala powder, and salt to taste.
Mix all the ingredients well until evenly combined.
Remove and serve the salad in a bowl.
Serve the Chakundar, Carrot, and Cucumber Salad recipe with lentils, gourd greens, and phulka.
Expert advice for the best results
Add a pinch of red chili powder for extra spice.
For a sweeter salad, add a drizzle of honey.
Chill the salad for at least 15 minutes before serving for enhanced flavors.
Everything you need to know before you start
5 mins
Can be made a few hours in advance
Garnish with fresh coriander leaves and a sprinkle of chaat masala.
Serve as a side dish with Indian meals.
Enjoy as a light and refreshing snack.
Balances the spice and earthy flavors
Refreshing and complements the salad
Discover the story behind this recipe
Commonly eaten as a side dish or snack during summer months.