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Whenever you feel like making Chole-Bhatura, Chole-Rice or Chana Masala at home, the biggest requirement is that the chickpeas should be thoroughly soaked beforehand. Generally, it takes at least 7 to 8 hours or overnight for the chickpeas to swell and become soft completely. Many times, we suddenly plan to cook chickpeas in the morning or afternoon or we completely forget to put them in water at night. In such situations, people often change their menu. But now you do not need to worry or cancel your plans. With the help of some easy and surefire smart tricks in the kitchen, you can make chickpeas as soft and buttery as they become after soaking them overnight, in just 10 to 15 minutes, even without soaking them overnight. Trick 1: 10 Minute Magic Trick with Boiling Water and Casserole This trick is the most effective and tested way to instantly puff chickpeas without soaking them: First of all, wash the dried chickpeas thoroughly two to three times with clean water to remove all the dust. Heat water in a pot or kettle until it boils completely (Boiling Hot). Now put the washed and dried chickpeas in an airtight insulated hot pot or thermos. Pour boiling hot water on top so that the chickpeas are completely submerged and the water remains 2 inches above them. Just add a pinch of baking soda (sweet soda) and half a teaspoon of salt to it and immediately close the lid of the casserole tightly. Due to the internal heat and steam of the casserole, the hard peels of gram absorb water within a few minutes. After 15 to 20 minutes, when you open the lid, the chickpeas will be completely swollen and ready like chickpeas soaked overnight. Trick 2: Thermal Shock Method of Pressure Cooker and Ice Cubes If you don't have time at all and need to load the cooker immediately, follow this restaurant chef's trick: Put the dried chickpeas in the cooker, add enough water and half a teaspoon of salt and keep it on high flame. Let the cooker whistle for 2 to 3 whistles and then turn off the gas. After the steam comes out completely from the cooker, open the lid and immediately add 5 to 6 ice cubes and one-fourth teaspoon of baking soda. Due to sudden change in temperature from hot to cold (thermal shock), the outer hard layer of gram immediately breaks and becomes loose. After this, put the lid of the cooker again and cook for 3 to 4 more whistles on low flame. Your chickpeas will be completely cooked from inside and will become as soft as butter. The secret of getting market-like black color and dhaba style aroma: While boiling chickpeas, if you want dark color and amazing taste like halwai, then make a small bundle in the water and put it in the water: Tie 1 spoon of tea leaves, 1 piece of cinnamon, 1 big cardamom, 2 cloves and 1 bay leaf in a clean cotton cloth and put it in the cooker. If you have dry Amla (Dry Amla), then adding 2 pieces of dry Amla instead of tea leaves makes the chickpeas naturally dark black in color and is also very beneficial for digestion.