ºÝºÝߣ

Rennes, France

u have to put the dholl in water for about 2hrs first let it kinda soak a bit then crush it in blender but not to make it complete crush just a bit then put it in something that could let all the water leak from it passoire dont know how its called in eng lol im coming to it lol then chop onions finely dried red chilli (quantity depending on u) then Persil i dunno the eng name lol ok some coriander all the stuffs chopped finely some salt then mix all together the secret for the taste is that u let the paste rest for about soem 30-45 mins let all the spices expand in the paste if u see what i mean but before mixing all the ingredient to the dholl, be sure there is no water left in the dholl p