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Peshawari Chhole
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
2 hr 30
Appears in
Published 1990
A White gram and lamb mince delicacy—from my mother’s collection—perfected by my co-authors for this Section.
Ingredients
150 g ¾ cup A pinch
Method
Preparation
THE GRAM: Pick, wash in running water and soak overnight. Drain.
THE BOUQUET GARNI: Wrap all the ingredients in muslin and tie with a string.
THE MINCE: Peel, wash and chop onions. Wash and chop tomatoes.
THE GARNISH: Scrape, wash and cut ginger into fine juliennes. Wash green chillies, make a slit on one side. Mix