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
• 5 – 6 – golgappa puris (optional)
• 1/2 tsp – chaat masala
• 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:

1. Heat butter in non-stick pan.
2. Add ginger, garlic, stir.
3. Add onion, capsicum, stir till tender.
4. Add all other vegetables, stir-fry for one minute.
5. Dissolve corn flour, vinegar, salt, in 1/2 cup water.
6. Pour over vegetables, stir for one more minute.
7. Take off fire, add channa and toss well.
8. Just before serving sprinkle crushed golgappas over dish.
9. Serve hot immediately, with slices of fresh bread or pavs.

Recipe courtesy of Saroj Kering