Chilli Kabuli Channa
by mili25
23 Aug 2011
This recipe has been viewed 25138 times
A hot and tangy chilli kabuli channa recipe which makes for an excellent starter or salad recipe. The boiled kabuli chana or chickpeas are tossed with spicy chilli sauce, white vinegar, tangy soy sauce and served garnished with chopped coriander leaves.
Chilli Kabuli Channa recipe - How to make Chilli Kabuli Channa
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup boiled kabuli chana (white chick peas)
1/4 cup chopped onions
1 chopped cucumber
1 chopped tomato
1 chopped capsicum
1 boiled peeled and chopped potato
1 tbsp finely chopped coriander (dhania)
5 to 6 golgappa puris
1/4 tsp soy sauce
1/4 tsp chilli sauce
1 tbsp vinegar
2 finely chopped green chillies
1/2 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
salt to taste
1 tsp butter
1 tsp cornflour
Method
- Method
- Heat butter in a non-stick pan, add the ginger and garlic and saute for 1 minute.
- Add the onions, capsicum and saute till they turn soft.
- Add the remaining vegetables and saute for a minute.
- Dissolve cornflour, vinegar and salt in 1/2 cup water.
- Pour over vegetables, mix well and cook for one more minute.
- Remove from the flame, add the 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.
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