Pindi Chole Image

Pindi Chole

Chickpea cooked with spices

This is a dish named after the city it comes from! Rawalpindi is a city in Pakistan but the culinary connect is strong with the Punjabi Cuisine of India. This chickpea dish is best served with bhature or puri. The best part- it is a no onion no garlic dish! Ideally this should be cooked in an iron pan to enhance the dark colour and also the flavour of the dish.


  • 250g chickpeas
  • For Potli to Boil Chickpeas:
  • 1 tbsp strong tea leaves
  • 3 bay leaves
  • 10 cloves
  • 2″ cinnamon stick
  • 6 green cardamoms
  • 4 black cardamom
  • For Tempering:
  • 2 tbsp oil
  • 1 tsp carom seeds
  • Dry spices:
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp roasted cumin powder
  • 2 tsp coriander powder
  • 2 tsp raw mango powder
  • 2 tsp kasoori methi powder
  • 2 tsp dried pomegranate seed powder
  • Other Ingredients
  • 1 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • 4 tbsp Oil
  • Salt to Taste
  • 2tsp finely chopped ginger
  • 4 green chilies, slit
  • Ginger juliennes to garnish
  • Coriander leaves to garnish
  • Lemon wedges to serve


  1. In a large vessel, soak the chickpeas in 3 cups water for overnight or 8 hours.
  2. In a clean muslin cloth, securely tie together tea leaves, cracked green cardamom, cracked black cardamom, cloves, cinnamon and bay leaves.
  3. Drain the chickpeas and rinse once in clear water.
  4. Pressure cook the drained chickpeas with the spice bag, 2 cups water and 1tsp salt for 20 minutes.
  5. Check for doneness. If the chickpeas are still form to touch, cook further till tender.
  6. When the chick peas are cooked, discard the spice bag.
  7. Drain the excess water from the cooked chickpeas and reserve the water.
  8. Mix together all the powdered spices in a bowl.
  9. Heat the oil in a pan.
  10. Add the carom seeds, ginger and slit green chillies.
  11. Stir-fry for about 1 minute till the ginger is fragrant.
  12. Add the powdered spices, mix and immediately add ½ cup of reserved chickpea water.
  13. Bring to a boil.
  14. Add the cooked chole and mix well.
  15. Allow to cook till all the water is absorbed.
  16. Add another ½ cup reserved chickpea water, the black salt, salt to taste and tamarind paste.
  17. Mix well.
  18. Cook for 5 to 7 minutes till most of the water evaporates.
  19. Remove from heat and garnish with ginger juliennes, coriander leaves.
  20. Serve with lemon wedges.
  21. Best served with bhature or puri.
Share This Recipe