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Punjabi Pindi Chole

Swathi S Rao
480 minutes
Prep Time
45 minutes
Cook Time
2 People
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ABOUT Punjabi Pindi Chole RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Punjabi
  • Pressure Cook
  • Main Dish

Ingredients Serving: 2

  1. Kabuli Chana 1 cup
  2. cinnamon stick 1 piece
  3. cloves 3 pieces
  4. Black cardamom 1 piece
  5. tea bag 1
  6. Dried gooseberry 3 pieces
  7. Baking soda 1/2 tablespoon
  8. coriander powder 3 1/2 tablespoon
  9. ginger powder 3/4 tablespoon
  10. Red chilli powder 3/4 tablespoon
  11. Garam masala 1/2 tablespoon
  12. Dried pomegranate seed 2 tablespoon
  13. cumin powder 1/2 tablespoon
  14. turmeric 1/4 tablespoon
  15. Vegetable oil 4 tablespoon
  16. asafoetida / Hing 1 pinch
  17. onion 1
  18. curd 1/4 cup
  19. tomato puree 1 tablespoon
  20. ginger garlic paste 1 tablespoon
  21. Kasuri methi 1/2 tablespoon
  22. ginger 1 inch piece
  23. Green chili 1
  24. ghee 2 tablespoon


  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 (3)  

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Sakshi Kalra
Sakshi Kalra   Sep-15-2017


Swathi S Rao
Swathi S Rao   Nov-07-2016

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