Pindi Chole, also known as Pindi Chana, is a flavorful North Indian chickpea dish famous for its dark color and rich blend of spices. Unlike regular chole, this dish is made without onion and tomato gravy, allowing the spices to shine. Pindi chole recipe is a popular Punjabi delicacy often served with bhature, puri, or paratha.
Pindi Chole originated from Rawalpindi (now in Pakistan), which is where the dish gets its name. Traditional cooks prepared pindi chole using whole spices and tea leaves to give it a deep color and earthy flavor. Today, it remains a beloved Punjabi dish enjoyed across India and beyond.
This pindi chole recipe is loved for its bold spices and dry-style preparation. The chickpeas absorb rich flavors, creating a tangy, spicy, and aromatic dish that pairs perfectly with Indian breads.
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4
servings15
minutes35
minutes280
kcal2 cups chickpeas (soaked overnight)
2 tea bags (optional, for color)
2 tbsp oil
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder
1 tsp amchur (dry mango powder)
1 tsp garam masala
1 tbsp ginger, julienned
Salt to taste
Fresh coriander for garnish
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