Punjabi Pindi Chole | How to make Punjabi Pindi Chole

By Swathi S Rao  |  20th Apr 2016  |  
4.7 from 3 reviews Rate It!
  • Punjabi Pindi Chole, How to make Punjabi Pindi Chole
Punjabi Pindi Choleby Swathi S Rao
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About Punjabi Pindi Chole Recipe

Very flavourful, tasty chole perfectly cooked in a very unique way.

Punjabi Pindi Chole is an authentic dish which is perfect to serve on all occasions. The Punjabi Pindi Chole is delicious and has an amazing aroma. Punjabi Pindi Chole by Swathi S Rao will help you to prepare the perfect Punjabi Pindi Chole in your kitchen at home. Punjabi Pindi Chole needs 480 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Punjabi Pindi Chole. This makes it easy to learn how to make the delicious Punjabi Pindi Chole. In case you have any questions on how to make the Punjabi Pindi Chole you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swathi S Rao. Punjabi Pindi Chole will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Punjabi Pindi Chole

Ingredients to make Punjabi Pindi Chole

  • kabuli chana 1 cup
  • cinnamon stick 1 piece
  • cloves 3 pieces
  • Black cardamom 1 piece
  • tea bag 1
  • Dried gooseberry 3 pieces
  • baking soda 1/2 tablespoon
  • coriander powder 3 1/2 tablespoon
  • ginger powder 3/4 tablespoon
  • red chilli powder 3/4 tablespoon
  • Garam masala 1/2 tablespoon
  • Dried pomegranate seed 2 tablespoon
  • cumin powder 1/2 tablespoon
  • turmeric 1/4 tablespoon
  • Vegetable oil 4 tablespoon
  • asafoetida / Hing 1 pinch
  • onion 1
  • curd 1/4 cup
  • tomato puree 1 tablespoon
  • ginger garlic paste 1 tablespoon
  • Kasuri methi 1/2 tablespoon
  • ginger 1 inch piece
  • Green chili 1
  • ghee 2 tablespoon

How to make Punjabi Pindi Chole

  1. Soak chickpeas for about 10 hours (Overnight is better).
  2. Drain the water, wash the chickpeas.
  3. Pressure cook for 5 (or 6) whistles the chickpeas along with dried gooseberry, tea bag, baking soda, cinnamon stick, cloves, black cardamom, salt with water just above the chickpeas level. Cook on a medium/ Low flame.
  4. Let the cooker depressurize naturally.
  5. Mix coriander powder, ginger powder, red chili powder, garam masala, dried pomegranate seeds, cumin powder, turmeric in a small bowl.
  6. Once the cooker is depressurized, transfer the cooked chickpeas into a large bowl.
  7. Add the mixed spice powders onto the chickpeas, mix very gently.
  8. Heat ghee till it starts to smoke, pour the hot ghee onto the spiced chickpeas.
  9. Heat kadai and add some oil. To the oil add asafoetida, finely chopped onion. Cook till the onions turn brown.
  10. Add yogurt and cook for about 4 minutes.
  11. Add ginger garlic paste, tomato puree and cook till the oil separates.
  12. Add some water and cook on a low flame.
  13. Once it starts to boil, add spiced chickpeas, sliced ginger, slit green chili and kasuri methi.
  14. Cook for 15 minutes on a low flame.
  15. Perfect Punjabi Pindi Chole is all ready to serve with hot Bhature!

Reviews for Punjabi Pindi Chole (3)

Sakshi Kalraa year ago


Swathi S Rao2 years ago


Neelam Saxena2 years ago


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