Punjabi Pindi Chholey | How to make Punjabi Pindi Chholey

By Anshu Matta  |  6th Feb 2018  |  
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  • Punjabi Pindi Chholey, How to make Punjabi Pindi Chholey
Punjabi Pindi Chholeyby Anshu Matta
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About Punjabi Pindi Chholey Recipe

Looking for a special brunch/lunch menu over the weekend? Why not try out these rustic, spicy and flavorful Pindi Chholey with some pooris or bhaturas on the side. I promise, it would be a lovely weekend treat for all your family !!

Punjabi Pindi Chholey is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Punjabi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Punjabi Pindi Chholey at your home. Punjabi Pindi Chholey by Anshu Matta will help you to prepare the perfect Punjabi Pindi Chholey at your home. You don't need any extra effort or time to prepare this. It just needs 60 minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Punjabi Pindi Chholey.

Punjabi Pindi Chholey

Ingredients to make Punjabi Pindi Chholey

  • Chholey/kabuli chana/Chickpeas (soaked overnight) - 2 cups
  • tea bags - 2
  • Dried amla (optional) - 1 to 2 pieces
  • cinnamon - 2 inch stick
  • bay leaf - 2
  • cloves - 4 to 5
  • Black pepper corns - 8 to 10
  • Black cardamom - 1
  • ginger (finely chopped) - 1 tbsp
  • garlic (finely chopped) - 1/2 tbsp
  • Green chilies (split) - 3 to 4
  • salt - to taste
  • turmeric powder - 1/2 tsp
  • Red chili powder - 2 to 3 tsp
  • coriander powder - 1 tbsp
  • Anaardana powder - 2 tbsp
  • Roasted cumin powder - 1 tbsp
  • Rock salt - 1/2 tbsp
  • Kasoori methi powder - 1 tbsp
  • Garam masala powder - 1/4 tbsp
  • asafoetida - a pinch
  • Carom seeds (ajwain) - 1 tsp
  • cumin seeds - 1 tsp
  • tamarind pulp (optional) - 1 tbsp
  • ghee or oil - 3 tbsp
  • Chopped coriander - for garnishing

How to make Punjabi Pindi Chholey

  1. First thoroughly rinse the soaked chickpeas with fresh water.
  2. Add about 5 cups of water to the chickpeas along with 2 teabags, cloves, black pepper corns, bay leaves, cinnamon, black cardamom, amla pieces and some salt. Let them boil in a pressure cooker on medium flame for about 6 to 8 whistles. They
  3. Open the pressure cooker once it depressurizes naturally and separate the water from the chickpeas. Also, throw away the teabags. Set the water aside to use at a later stage. Sprinkle all the dry spice powders over the boiled chickpeas and
  4. Simultaneously, heat the ghee in a wok. Once its hot enough, add asafoetida, chopped ginger, garlic and split green chilies. Let the ginger and garlic get golden. At this point, switch off the flame and add cumin seeds and ajwain.
  5. Pour this sizzling tempered ghee over the masala smeared chickpeas.
  6. Next, add about a cup of water set aside in the chholey and let them simmer for about 20 minutes or until all the masalas have coated the chickpeas nicely.
  7. In the end, mix in the tamarind pulp and garnish with freshly chopped coriander.
  8. Serve hot with bhaturas and some raw onions and chilies on the side.

My Tip:

I keep the cooked chholey covered for couple of hours. Flavors get nicely infused and they taste much better.

Reviews for Punjabi Pindi Chholey (1)

Shikha Roya year ago

I like to have it with puri.

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