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National Peanut Day 2025 is on September 13, 2025, and it's high time to pause, rewind, and gather some more knowledge about peanuts, other than just classifying them only for peanut butter. Some will suggest you have some peanuts because they contain good fats, while Bengalis remember them as a part of their old-school love stories. The long walks after college, holding hands and sharing a packet of ‘badam bhaja’ have seen more promises than the ‘Bioscopes’ (Cinema as it got named in modern times).
Well, I am not inspiring you to make a reel on the viral song of Kancha Badam anyway, but let’s accept that groundnuts are healthy and tasty. How is it so? That’s to be continued ahead.
How Bengalis Love The Addition Of Cheena Badam In Their Dishes
As a Bengali, peanuts have been an integral part of my culinary traditions, be it for main course meals or snacks. From dishes like Chirer Polao, Raw Banana Curry, Cheena Badam Bhendi, Aloo-China Badam Singhara, Badam Chaat, and Chire Vaja with Badam, peanuts have always been a much-loved ingredient.
Whether sprinkled on a plate of crispy Jhuri Aloo Bhaja or enjoyed as a snack in the form of Badaamchit with aakhi gur (cane jaggery), peanuts are commonly loved like daal-bhaat on a Bengali table. I remember my Amma (grandmother) preparing her special recipes during Dol Purnima, Niramish Bhog for deities, like Badam Dewa Alur Dom and Cheena Badam Dewa Holud Pulao. To date, I believe I can’t even match her skills to prepare and cook everything in an hour. I wonder how she used to manage everything with her small stove. Adding to that, Badamchit or chit badam was a token of love she used to distribute among her grandchildren.
My Dida (maternal grandma) would cook Badam Alur Parota and Badam Murgir Jhaal (chicken curry with roasted peanuts and green chilli paste), one of the happiest reasons to visit Mamabari during vacations. And one more highlight was Badam chaat with her homemade spices during the afternoon, with Gur and tamarind shorbot.
In recent years, as healthy living has become relevant, peanut butter has found its
place in our Bengali breakfast spread.
The History Of Peanuts And Their Culinary Evolution
According to the study named, Peanuts as functional food: a review (2015), Peanuts, or groundnuts, trace their origins to South America, where ancient civilisations, such as the Incas, first cultivated them. These early cultures incorporated peanuts into their food and rituals, and the seeds were offered to the Sun God. The 16th century experienced the spread of peanuts to Africa and Asia via Spanish and Portuguese explorers and gradually found their way to the kitchen.
The transatlantic slave trade brought peanuts to the American South for the first time. African American cultures came up with ways to boil peanuts, which are still a popular food in the South. George Washington Carver, known as the "Father of the Peanut Industry," made peanuts and their many uses, such as peanut butter, popular in the early 1900s. 
Dr. John Harvey Kellogg invented peanut butter in the 1890s as a soft protein alternative. Now, it is a common food in kitchens all over the world. In the early 1900s, peanut butter became a commercial product, and businesses like Planters and Peter Pan helped make it famous all over the world.
From simple snacks to elaborate dishes, peanuts have carved a place for themselves on the global culinary stage, contributing to a variety of health benefits.
Are Peanuts Healthy? Let’s Find Out The Truth
Peanuts are not only versatile but also pack a punch when it comes to nutrition. According to a 2022 study on the health benefits of peanuts, these mini treats have protein, oil, and fiber, making them a valuable addition to any diet. They have plenty of oleic acid, which is a type of monounsaturated fatty acid that is good for heart health. Peanuts are naturally free of trans fats, cholesterol, and saturated fats, unlike many other nuts. So, these magic nuts can help your lipid levels.
Eating peanuts on a regular basis has been shown to lower the risk of heart disease. One study even found that eating peanuts every day cut the risk of death from any cause by 40%. Peanuts are also good for people who are at risk of type 2 diabetes because they help keep blood sugar levels stable.
Nutritionist Snigdha Dutta mentions, “Peanut oil is a good option to use in cooking. It contains magnesium, zinc, vitamin E, and B vitamins. Aside from that, groundnuts also have antioxidants, especially in their skins, to keep you healthier for years. But in case you are allergic to peanuts, you can go for other options.”
Some Of The Handpicked Bengali Peanut Recipes
Cheena Badam Singhara
Cheena Badam Singhara is a succulent Bengali delicacy that wraps peanuts in a crispy pastry with the rich flavours of potatoes and coconut. Having a bowl of muri (puffed rice), a cup of milk tea and some hot singhara can keep them going on with their evening debates. Before making the filling, boil the potatoes until tender but firm. Cut into cubes after boiling. Cook shredded coconut in mustard oil until golden brown. Add roasted peanuts and sauté until golden. To reduce oil heat, add dried red chillies, panch phoron, and hing (asafoetida). Add a ginger-green chilli paste and simmer until fragrant. Add amchur, red chilli powder, turmeric, cumin, and coriander to the spice mix. Add boiled potatoes and water and simmer until dry. Add fried coconut and peanuts after removing from the heat. Cool the filling before filling the pastry dough. Make tiny dough rounds, fill them with potato-peanut mixture, and fry until golden brown.
Peanut Parota
Peanut Parota is a flavourful whole wheat flatbread stuffed with a spiced peanut mixture. To make the dough, combine whole wheat flour with water (or half milk/yogurt) to create a soft dough. Set the dough aside to rest. In our household, atta is still preferred over maida for any paratha or poori recipes. So, to start this lip-smacking filling, roast and coarsely crush peanuts for stuffing. Mash sweet potato and add roasted peanuts. Mix in coriander, sesame, tamarind, and a pinch of salt. Flatten small dough balls into round discs. Fill the centre with peanut masala, then fold and seal the edges. Roll the stuffed dough ball into flatbread. Use ghee or oil to fry the parotas on a hot griddle until golden and crispy. Peanut Parota with plain yoghurt or chutney makes a healthy meal.
Peanut Chicken Curry
Peanut Chicken Curry is a rich, creamy dish that blends peanuts with tender chicken pieces and aromatic spices. This recipe truly belongs to my ‘Bangal’ origin and does justice when you have it either with rice or a plate of fulko luchi. Grind peanuts into a fine paste after roasting. Sauté onions in mustard oil until soft. After ginger-garlic paste, add chopped tomatoes, turmeric, coriander, and cumin powder. Cook masala until oil separates. Cook chicken pieces in masala until browned. Ground peanut paste and water or chicken broth make a creamy curry sauce. Simmer for 20–30 minutes to cook the chicken and blend the flavours. For a filling meal, top Peanut Chicken Curry with fresh coriander leaves and steamed rice.
Image Credit: Wikimedia Commons
Bhendi China Badam
Okra (bhindi) cooked with roasted peanuts and spices is called Cheena Badam Bhendi in Bengali cuisine. The process is pretty simple as well. All you need to do is to dry roast peanuts until golden, then coarsely crush. Now you can fry sliced okra in oil until softened but intact. Save the fried okra aside. Splutter cumin seeds in more oil in the same pan. Just add salt, turmeric powder, and onions, and fry until softened. Now combine roasted peanuts, cumin powder, and hing. Stir in the fried okra without mashing it. Cook for a few minutes to blend flavours. Use freshly chopped coriander leaves to garnish.
How Did Peanuts Find Its Place In Global Cuisine? Here’s What The Experts Say
As peanuts spread across continents, they became an endearing ingredient in countless regional dishes. Peanuts have evolved beyond their origins as a snack; experts across the world are using them in savoury and sweet recipes.
Chef Nishant Choubey, renowned for his innovative approach to Indian cuisine, shares his love for peanuts: “Peanuts have always been one of my favourite pantry staples. Whether used in gravies, chutneys, or desserts, they add a delightful crunch and creamy texture. I remember winning the Iron Chef Challenge in Bangkok in 2018, where I created a salad using fresh turmeric and peanuts. Peanuts are truly one of the world’s most affordable luxury ingredients.”
He continued,
"I’ve used peanuts in gravies, chutneys, desserts, and even as coatings. They pair wonderfully with bold spices like red chilli, garlic, and tamarind, and complement fresh ingredients like coconut, herbs, and leafy greens. Over time, I’ve experimented with using peanuts as a plant-based protein element, a garnish, and even as a base for sauces and spreads."
Chef Nishant Choubey shares two of his much-adored recipes with Slurrp.
Moringa Som Tam with Peanuts
For this vegetarian Thai-inspired green papaya salad, begin by heating neutral oil in a pan over medium heat. Add the moringa leaves and fry them for about 1–2 minutes until slightly crisp but still green. Remove the moringa leaves from the pan and set them aside to cool. In a mortar and pestle or food processor, lightly crush garlic and red chilli together. Then, add palm sugar, tamarind pulp, lime juice, and soy sauce (or coconut aminos) to the mixture and stir until the sugar dissolves. In a large bowl, combine the julienned green papaya, fried moringa leaves, green beans, and halved cherry tomatoes. Toss gently with the dressing. Add roasted peanuts and sesame seeds to the salad, mixing carefully to maintain the crispness of the vegetables. Garnish with fresh coriander leaves and some extra peanuts before serving.
Thai-Style Cucumber Salad With Peanut & Fresh Turmeric Dressing
Salads are healthy, and there's no doubt about it. In a bowl, mix peanut butter, lime juice, rice vinegar, palm sugar, soy sauce (or coconut aminos), grated turmeric, and crushed garlic for this refreshing cucumber salad. Water can be added to adjust dressing thickness. Next, mix thinly sliced cucumber, julienned carrot, and red onion in a large bowl. Toss vegetables in dressing to coat. For garnish, add roasted peanuts, fresh coriander, and mint. Let the salad chill for 10–15 minutes to blend flavours before serving.
Chef Shaun Kenworthy Highlights How Peanuts Do Have Their Midas Touch In Modern Cooking
Chef Shaun Kenworthy, a celebrity culinary expert known for his unique take on different foods, also highlights the role of peanuts in modern cooking: “Peanuts are one of those ingredients you grow up with and then spend a lifetime rediscovering. In the UK, they were mostly seen as something to go with a pint, or turned into a satay sauce if you were feeling exotic. But in India, they’re part of the everyday pantry, turning up in everything from street-side snacks and chutneys to sweets and temple offerings."
He continued, "No longer just a "poor man's nut," but now embraced in everything from vegan protein powders and nut butters. To salads, pastes and of course desserts. They bring crunch and comfort and pair so well with bold savoury flavours to sweet, sticky caramels.”
Chef Shaun Kenworthy's Recipes
Masala Peanuts with Edamame & Parmesan
Start by heating ghee in a pan over medium heat for this spicy, nutty, and addictive snack. Put the shelled edamame and roasted salted peanuts in the pan and toss them around for 1 to 2 minutes to warm them up. Next, add some freshly chopped green chillies, roasted cumin powder, and a squeeze of lemon juice. Mix the spices and lemon juice well so that they cover the peanuts and edamame evenly. Take the pan off the heat and put the snack on a plate to serve. Finally, add grated parmesan cheese on top of the peanuts and edamame, and then add microgreens or freshly chopped coriander for extra freshness. This dish tastes best when it's a little warm, and it's a great snack or appetiser.
Chewy Peanut & Jaggery Squares
For this ‘snacking’ dessert, melt jaggery and water in a small saucepan over low heat to make these chewy squares. Simmer for 3–4 minutes to thicken the syrup. After thickening, add crushed roasted peanuts, a pinch of salt, and cardamom or dry ginger powder for flavour. Mix everything well to coat the peanuts in jaggery syrup. Flatten the mixture with the back of a spoon on a greased or lined tray. Cut the mixture into squares while warm and let it cool before serving or storing in an airtight container for a week. These squares are perfect for afternoon snacks due to their sweetness and nuttiness.
From being a part of ancient rituals to becoming a global culinary staple, peanuts continue to charm the world with their versatility and health benefits. On this National Peanut Day 2025, prepare something from the given recipes and let us know which one worked the most for you.
