| 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)
1/4 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. cornflour
|
|
| Method: |
-
Heat butter in nonstick pan.
-
Add ginger, garlic, stir.
-
Add onion, capsicum, stir till tender.
-
Add all other vegetables, stirfry 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.
Making time: 20 minutes
Makes: 2 servings
Shelflife: Best fresh
|
|
Recommend