Chikkar Chole Recipe by Aathira Ingredients: Soak 250g dried chickpeas (kabuli chana) overnight (8 hours). Drain and rinse well. To a pressure cooker add: The soaked chickpeas 1 medium potato (150g), cut in half 1 bay leaf 1 tsp salt Enough water to cover Pressure cook for 4-5 whistles on high heat, then bring the flame to low and cook for another 5 minutes. If you have an electric pressure cooker, 20 minutes will do (even if you’re using canned chickpeas). Now to a blender add: The cooked potato 1 tbsp cooked chickpeas 80g high-protein Greek yogurt A splash of the cooker water Blend until smooth and set it aside. To a pan on medium heat add: 1½ tbsp mustard oil 2 finely chopped onions (200g) 1 inch finely chopped ginger (15g) 2 chopped green chillies Cook until the onions turn golden brown. (It took me like 3 minutes) Now add: ½ tsp turmeric 1 tsp red chilli powder 2 tsp coriander powder 1 tbsp chana masala Mix well. Pour in the yogurt and potato mixture and cook for 3 minutes. Now add the cooked chickpeas along with some of the cooking liquid. Add: 1 tsp brown sugar ½ tsp salt Mix well and let it simmer for a few minutes until the gravy becomes thick and slightly mushy. (It took me about 15 minutes.) For the tadka, heat: 1 tbsp ghee Add 2 slit green chillies Ginger juliennes (8g) 1 tsp kasuri methi Pinch of hing Let it sizzle, then pour the tadka over the chole. Garnish with fresh coriander and your Chikkar Chole is ready! Nutrition (serves 3): Calories per serve – 496 kcal Protein – 21g Carbs – 68g Fats