BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Pindi Chole/ Tangy Spicy Chick Peas

Photo of Pindi Chole/ Tangy Spicy Chick Peas by Poonam Bachhav at BetterButter

Pindi Chole/ Tangy Spicy Chick Peas

Poonam Bachhav
420 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Pindi Chole/ Tangy Spicy Chick Peas RECIPE

Pindi chole is a popular Punjabi dish. This dish originates from Rawalpindi in Punjab where Pindi means a small village. This is one of the variation of the versatile chole, coated very lightly with the gravy, so it basically is a dry dish. This dish has no chopping and grinding so you save a lot of time, it is also an onion-garlic free recipe.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Pressure Cook
  • Sauteeing
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 1 cup kabuli chana (White chickpeas / garbanzo beans)
  2. 1/4 cup chana dal (Split Bengal gram)
  3. 1 tsp Grated ginger
  4. 1 tsp Carom seeds (Ajwain)
  5. 1 tsp jeera (roast and grind)
  6. 1 tsp pomegranate seeds (roast and grind)
  7. 1 tsp caraway seeds (Shahi jeera)
  8. 2 tsp coriander powder
  9. 1/2 tsp dry mango powder (Aamchur powder)
  10. 1/2 tsp pomegranate seeds (Anardana)
  11. 1/4 tsp baking soda
  12. 1 black cardamom (Badi elaichi)
  13. 1 inch piece cinnamon stick
  14. 2 bay leaves (Tej patta)
  15. 2 cloves
  16. 1 star anise
  17. 2 tsp tea powder/tea bags
  18. 3 tsp oil
  19. 2 tsp ghee
  20. 1 tsp red chili powder
  21. salt to taste


  1. Soak the kabuli chana and chana dal for 7-8 hours. Pressure cook with 2 tea bags, 1 Bay leaf, Cloves, Black Cardamom, Cinnamon, Star anise Salt, Soda and water for 3 whistles. Allow the pressure to release, discard tea bags and whole spices.
  2. Drain the chickpeas and chana dal, however reserve the water. In a pan, heat oil and ghee gently and add 1 bay leaf, Carom seeds, Caraway seeds, grated ginger and saute till golden brown in colour.
  3. Keep a low flame and add coriander powder, red chili powder, dry mango powder, roasted cumin, pomegranate powder and saute for a minute. Add boiled chickpeas and chana dal with the reserved water.
  4. Add in salt and bring to a boil. Simmer for 5 minutes, the oil will start floating on top. Now saute for another 3-4 minutes on a low flame by occasionally stirring in between until the chole becomes dry.
  5. Squeeze some lemon and garnish it with fresh coriander leaves. Serve hot.

Reviews (9)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Soma AGRAWAL   Nov-06-2016

Disha Chopra
Disha Chopra   Oct-16-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.