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

How to Make Chilli Kabuli Channa

• 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.