Pindi Chole

Name: Pindi Chole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 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

Jump to Recipe Print Recipe

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.

Contents

Origin of Pindi Chole Why It’s Loved Pindi Chole Ingredients Directions Notes

Origin of Pindi Chole

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.

Why It’s Loved

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.

Also Read : Quesadilla: A Classic Mexican Delight

Pindi Chole

Recipe by RecipesVillaCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

2 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

Directions

Pressure cook soaked chickpeas with salt and tea bags until soft. Remove tea bags.
Heat oil in a pan and add cumin seeds.
Add cooked chickpeas along with spices and mix well.
Cook on medium heat for 10–12 minutes so spices coat the chana.
Add ginger juliennes and garam masala. Mix gently.
Garnish with coriander and serve hot.