Ingredients:

• 1 cup – Kabuli Channa (chickpea, soaked overnight, cooked & drained)
• 1 potato, boiled, peeled, finely chopped
• 1/2 cup – peanuts, shelled, boiled, drained
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 sprig spring onion, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1 cup – cornflakes
• 1 tsp – green all-purpose chutney
• 1 tbsp – Tamarind chutney
• salt to taste
• Lemon juice to taste

Method:

1. Mix in all ingredients, except coriander, cornflakes.
2. Just before serving, toss both in.
3. Mix well, serve while cornflakes are still crunchy.
4. Serve immediately.

Recipe courtesy of Sify Bawarchi