A favourite from Punjab – " The Land of the Five Rivers", whose people are well known for their zest for life and their wholesome cuisine, Punjabi Chhole is a tangy dish of chickpeas in spiced, thick gravy of onions and tomatoes.
Cooked slowly in a special sauce, its sour and tangy taste goes well with pitta bread or dinner rolls - but traditionally so with 'bhatura', a flat bread made from a yoghurt -based dough. Served with lemon or chilli pickle, and garnished with slices of onions and fresh lemons, Punjabi Chhole can be tasty side dish, or a meal in itself.
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