Ingredients:
• 1 cup – boiled Channa
• 1 – Onion finely chopped
• 1 – Cucumber finely chopped
• 1 – Tomato finely chopped
• 1 – Capsicum finely, chopped
• 1 – boiled potato, peeled and chopped
• 1 tbsp – fresh coriander, finely chopped
• 6 – golgappa puris
• 1/4 tsp – soya sauce
• 1/4 tsp – chilli sauce
• 1 tbsp – white Vinegar
• 2 green chillies, finely chopped
• 1/2 tsp – ginger, grated
• 1/2 tsp – garlic, grated
• Salt to taste
• 1 tsp – Butter
• 1 tsp – Corn flour
Method:
- Heat butter in nonstick pan.
- Add ginger, garlic, stir.
- Add onion, capsicum, stir till tender.
- Add all other vegetables, stir fry one minute.
- Dissolve cornflour, vinegar, salt, in 1/2 cup water.
- Pour over vegetables, stir and sizzle for one more minute.
- Take off fire, add channa, chilli sauce and soya sauce and toss well.
- Just before serving sprinkle crushed golgappas over dish.
- Serve hot immediately, with slices of fresh bread or pavs.
Recipe courtesy of Sify Bawarchi