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:

1. Heat butter in nonstick pan.
2. Add ginger, garlic, stir.
3. Add onion, capsicum, stir till tender.
4. Add all other vegetables, stir fry one minute.
5. Dissolve cornflour, vinegar, salt, in 1/2 cup water.
6. Pour over vegetables, stir and sizzle for one more minute.
7. Take off fire, add channa, chilli sauce and soya sauce 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 Sify Bawarchi