1. Brown Chickpeas / Red Chana – 1/4 cup
  2. Dark chocolate Pieces – 6 from the same bar
  3. Ghee – 1 table spoon
  4. Coconut Vinegar – 1/4 tea spoon
  5. Potato – 2
  6. Salt – A Pinch
  7. Black Pepper Powder – 1/4 tea spoon
  8. Pickled Lemon – 2-3 pieces
  9. Cumin / Jeera – 1/2 tea spoon
  10. Curry leaves – 6-8
  11. Turmeric Powder – a pinch
  12. Small green chilly – 1
  13. Raisins – 6-10


  • Soak chickpeas in water overnight and pressure cook for 3-4 whistles with mild salt, a pinch of turmeric powder and 2-3 drops of oil.
  • Cook potatoes as per the texture you like with mild salt.
  • Take a medium pan and add ghee to it. When it’s heated add cumin and season with curry leaves. Add cut pieces of green chilly.
  • Now add chocolate pieces and melt it.
  • When it starts giving a nice aroma with think liquid texture add boiled chickpeas and potatoes.
  • On low flame, sprinkle black pepper powder, raisins, a bit of vinegar and stir / mix well.
  • Turn off the flame and add picked lemon pieces and mix once quickly and cover.
  • Leave for 5 minutes to absorb all the ingredients well and serve the curry hot with chapatis or rotis.


  • If you do not have pickled lemon, use single peice of fresh lemon.
  • You can skip coconut vinegar if you wish to do so.
  • I have used pink salted 90% dark chocolate from the K O K O – P O D S, which gave it a very nice cocoa buttery and salty texture and taste.
  • I have tried some similar recipes earlier with other dark chocolates but honestly, it did not taste so fresh like K O K O – P O D S’s!
Cocoa Potato Curry
Cocoa Potato Curry
Pickled Lemon
Pickled Lemon

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