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  1. Dried chickpeas
  2. Onion, ginger, garlic
  3. Tomato


  1. Soak chickpeas overnight in salted water (not too much salt – 1 tsp/cup ish)
  2. The next morning, drain the water, and pressure cook the chickpeas (1:1 water:chickpeas)
  3. In a separate pan, make a phodni
  4. Sautee finely chopped onion+ginger+garlic (use the prestige chopper) till there is no “rawness” to the veggies.
  5. Toss in finely chopped tomato (use the prestige chopper)
  6. Add salt, a pinch of sugar, and Chole Masala (again, should be over-salty)
  7. Add the cooked chickpeas.