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Shahi Pindi Chhole

Kriti Arora
5 minutes
Prep Time
30 minutes
Cook Time
4 People
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Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Soaked Chickpeas 250gm
  2. Tea leaves 2 tablespoons
  3. Bay leaves 2 no.
  4. Cloves 4
  5. Cinnamon 2 sticks
  6. Green Cardamom 4
  7. Black Cardamom 1
  8. Salt 1 tablespoon
  9. Red chilli powder 1 teaspoon
  10. Jeera powder 1 teaspoon
  11. Anardana 1 teaspoon
  12. Amchoor 1 teaspoon
  13. Kasoori methi 1 teaspoon
  14. Black salt 1 teaspoon
  15. Cooking oil 3 tablespoon
  16. Chopped ginger 1 tablespoon
  17. Pounded garlic 3
  18. Ajwain 1 teaspoon
  19. Slit green chilli 2
  20. Onion rings for garnish
  21. Tomato rings for garnish


  1. Prepare a packet in a muslin cloth. Put tea leaves and all whole spices ( cinnamon, cardamom, cloves, bay leaf etc).
  2. Boil the soaked chickpeas in 1/2 litre water, cloth bag and 1/2 tablespoon of salt for 20 minutes.
  3. After boiling, strain the chickpeas and keep the water aside.
  4. Put chickpeas in a pan. Sprinkle all the powdered spices ( red chilli powder, amchur, Anardana, jeera powder, dry coriander powder, Kasuri methi etc.) properly and don't mix. Keep it aside
  5. Heat oil in a pan. Add ajwain, chopped ginger, slit green chillies and pounded garlic and cook it properly.
  6. Now put this hot and aromatic oil with ginger, garlic, ajwain and chilli over the chickpeas and spices.
  7. Now put it on the flame. Add remaining water in it, stir it and allow it to cook. Turn off the flame
  8. Shahi Pindi Chhole is ready. Serve it with onion and tomato rings, garnished with slit green chillies.

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Promila Arora
Promila Arora   May-03-2017

Easy and tasty

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