Pindi Chole#SundayFunday

The word ‘chole’ or ‘chana’ is for chickpeas here in India and our neighboring countries. Pindi Chole/ Pindi Chana is one of the easiest and tasty chickpeas dish that you can make. The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana.
A unique recipe that does not have any much gravy it's semi dry, made with soft tender white chickpeas, has no onions or tomatoes unlike the Punjabi chickpea curries.

For Cooking /Boiling The Chickpeas

1½ Cups Dried Chickpeas - soaked overnight
2 - 3 Cups Water
3 Tea Bags or 3 Teaspoons Tea Powder
1 Teaspoon Sendhav Namak
For The Tadka
1 Teaspoon Cumin Seeds
3 Inch Piece Ginger - cut into juliennes
4 Clove Garlic - crushed
3 Tablespoons Heaped Oil
2 Green Chillies - slit
For Marinating The Chickpea After Boiling
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Coriander Powder
1 Teaspoon Level Garam Masala Powder
1 Teaspoon Heaped Cumin powder
1 Teaspoon Level Amchur Powder /Dry Mango
Salt to taste
1 Teaspoon Tamarind Juice
For Cooking /Boiling The Chickpeas 

Soak the chickpeas overnight or for 8 hours.
If you are not using tea bags then wrap the tea powder in a small pouch/muslin cloth tightly and then add to the chickpeas.
Boil the chickpeas/ chole with all the given ingredients in a pressure cooker on high for one whistle then on low flame for exactly 7minutes. Switch off the flame and let the cooker cool completely. Drain the chole/chickpeas. remove the tea bag and keep aside chickpeas water / stock.
For Marinating The Chickpea After Boiling
In a large pot/kadai add the cooked chickpeas and all dry spices mix it well and keep aside for atleast an hour or two.
For The Tadka
In a pan heat oil add cumin seeds and jeera and the crushed garlic and half of the ginger juliennes , slit green chillies and sauté for about a minute or two or till the raw aroma of the ginger garlic disappears. Switch off the flame.
Add this to the marinate chickpeas and mix it well with the masala. Place the kadai on medium high flame and let chickpeas heat for about 3 minutes, now add chickpeas stock/ water into kadai and on high flame let it come to a rolling boil.
Now cover with a lid and leave for 10 minutes on medium low flame and keep stirring lightly after every 2 minutes. Check the consistency of gravy you want and if you like dry masala chole let it stock dry. After 5 minutes add the teaspoon of tamarind juice and let it simmer for another 5 minutes in the masala on a low heat. Stir at intervals. Switch off the flame and let is sit for at least 5 to 7 minutes.
Serve Pindi Chole hot garnished ginger juliennes , chopped coriander leaves and slit green chillies. Enjoy with naan, bhatura, puri, paratha, kulcha or even roti. This is an awesome and spicy recipe and you will definitely enjoy this dish. 
Labels: Chickpeas, Main course, Vegetarian, Sunday Funday
For Sunday Funday the theme this "Chickpeas"
Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni 
Hummus Flatbread Caprese from A Day in the Life on the Farm 
Pindi Chole from Sneha’s Recipe    
Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Love Pindi Chole with puffy puri.. so flavourful and delicious.

  2. I'm glad you were able to join us and I'm glad that your laptop is back in commission. I missed reading your posts.