Can I use canned chickpeas instead of dried?

Yes, but the flavor and texture will be a little lighter. Simmer canned chickpeas briefly with the whole spices and tea if you want a closer result.

How dry should the final dish be?

It should be almost dry, with no loose gravy. The masala should look glossy and cling tightly to each chickpea.

What can I use if I do not have anardana?

You can increase the amchur slightly or add a little extra lemon at the end, though anardana gives a more rounded, fruity tang.

Can I make Pindi Chole ahead of time?

Yes. It often tastes even better after resting because the tangy spices and whole spice flavors blend more fully.

Why did my masala turn bitter?

The powdered spices likely cooked on heat that was too high or without enough moisture. Add a splash of cooking liquid as soon as they hit the pan.

Home / Recipes / punjabi / Pindi Chole

punjabiMediumveganvegetariangluten freedairy free

Pindi Chole

RATING

4.6/5(187)

TASTE SCORE

9/10

Dark, dry-style chickpeas cooked with tea, whole spices, and a tangy masala. This Punjabi favorite has bold flavor without a heavy gravy, making it perfect with kulcha, puri, or simple rice.

PREP

20m

COOK

45m

SERVES

1 KATORI

287 cal

SERVINGS

METHOD · 8 STEPS

prep · ~480 min
Soak the chickpeas.
Wash the chickpeas well and soak them in plenty of water overnight or for at least 8 hours. Drain before cooking.
prep · ~3 min
Tie the tea leaves and gather the whole spices.
Place the tea leaves in the muslin cloth and tie into a small pouch. Keep the black cardamom, bay leaf, cinnamon, cloves, and black peppercorns ready.
pressure cook · ~35 min
Pressure cook the chickpeas.
1.Add soaked chickpeas to the pressure cooker with 4 cups water.
2.Add the tea pouch, black cardamom, bay leaf, cinnamon, cloves, black peppercorns, and salt.
3.Cook on medium heat until the chickpeas are tender, about 20 to 25 minutes after full pressure.
4.Let the pressure drop naturally, then discard the tea pouch and keep 1/2 cup cooking liquid aside.
TIPThe chickpeas should mash easily between your fingers but still hold their shape.
saute · ~5 min
Make the masala base.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add half the chopped ginger and the green chili, then cook for 30 seconds.
4.Add coriander powder, cumin powder, red chili powder, turmeric powder, dry mango powder, garam masala, kasuri methi, and crushed anardana.
5.Splash in 1 to 2 tablespoons of reserved cooking liquid so the spices do not burn.
TIPKeep the heat medium-low once the powdered spices go in so they toast gently instead of turning bitter.
saute · ~4 min
Coat the chickpeas with the masala.
Add the cooked chickpeas to the pan and toss well so the spices coat them evenly. Lightly mash a few chickpeas with the back of the spoon to help the masala cling.
simmer · ~10 min
Cook until the masala turns dry and clingy.
Add the reserved 1/2 cup cooking liquid little by little and cook on low heat for 8 to 10 minutes, stirring often, until the chole look dark, glossy, and almost dry with no loose gravy.
garnish · ~1 min
Finish with lemon juice, ginger, and cilantro.
Turn off the heat and mix in the lemon juice. Top with the remaining chopped ginger and cilantro.
serve
Serve hot.
Serve Pindi Chole hot with kulcha, puri, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not skip the tea pouch; it gives Pindi Chole its signature dark color without making the chickpeas taste strongly of tea.
2
Cook the chickpeas until they mash easily between your fingers, or the masala will stay separate instead of clinging properly.
3
Use the reserved chickpea cooking liquid instead of plain water while drying the masala; it carries starch and spice flavor back into the dish.
4
Lightly crush only a small portion of the chickpeas in the pan so the final texture stays dry and chunky, not pasty.
5
Add the lemon juice only after turning off the heat to keep its tang bright and prevent bitterness.
6
For the best next-day flavor, let the chole rest for a few hours after cooking so the amchur, anardana, and whole spices settle in.
7
Store refrigerated for up to 3 days and reheat in a pan with a small splash of water to loosen the masala without turning it saucy.