Pindi Chole/ Tangy Spicy Chick Peas | How to make Pindi Chole/ Tangy Spicy Chick Peas

By Poonam Bachhav  |  23rd Nov 2015  |  
4.6 from 9 reviews Rate It!
  • Photo of Pindi Chole/ Tangy Spicy Chick Peas by Poonam Bachhav at BetterButter
Pindi Chole/ Tangy Spicy Chick Peasby Poonam Bachhav
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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.

Pindi Chole/ Tangy Spicy Chick Peas

Ingredients to make Pindi Chole/ Tangy Spicy Chick Peas

  • 1 cup kabuli chana (White chickpeas / garbanzo beans)
  • 1/4 cup chana dal (Split Bengal gram)
  • 1 tsp Grated ginger
  • 1 tsp Carom seeds (Ajwain)
  • 1 tsp jeera (roast and grind)
  • 1 tsp pomegranate seeds (roast and grind)
  • 1 tsp Caraway seeds (Shahi jeera)
  • 2 tsp coriander powder
  • 1/2 tsp dry mango powder (Aamchur powder)
  • 1/2 tsp pomegranate seeds (Anardana)
  • 1/4 tsp baking soda
  • 1 black cardamom (Badi elaichi)
  • 1 inch piece cinnamon stick
  • 2 bay leaves (Tej patta)
  • 2 cloves
  • 1 star anise
  • 2 tsp tea powder/tea bags
  • 3 tsp oil
  • 2 tsp ghee
  • 1 tsp red chili powder
  • salt to taste

How to make Pindi Chole/ Tangy Spicy Chick Peas

  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.

My Tip:

Add more water and serve as a gravy dish. Do not overcook the chole.

Reviews for Pindi Chole/ Tangy Spicy Chick Peas (9)

Soma AGRAWAL3 years ago


Disha Chopra3 years ago


Madhu Sikri4 years ago

yumy and. simple recipe

Asha Nandi4 years ago


Vaishali Nhalande More4 years ago

Wow! Mast yummy

Rupashree Hadke4 years ago


Mangala Pagar4 years ago

Superb Recipe

shweta bhand4 years ago

Wow its very yummie

Rohini Pagar-Jadhav4 years ago

Simply delicious.

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