How to make Pindi Chole - Chickpeas cooked in fresh indian spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas, Tea Leaves (चाय की पत्ती )

Cuisine : Punjabi

Course : Main Course Vegetarian

Pindi Chole Recipe Card

Pindi Chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Pindi Chole checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Swadisht Karele, Batata Nu Raswala Shaak, Dum Aloo Methi, Safed Aloo.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Pindi Chole Recipe

  • Chickpeas soaked overnight 1 cup

  • Tea Leaves

  • Tea leaves 1 tablespoon

  • Oil 2 tablespoons

  • Onion finely chopped 1 large

  • Green chilli-ginger paste 1 tablespoon

  • Red chilli powder 1 1/2 tablespoons

  • Cumin seeds 1 tablespoon

  • Pomegranate seeds (anardana) 1 tablespoon

  • Coriander powder 1 tablespoon

  • Chole masala 1 1/2 tablespoons

  • Dried mango powder 1 teaspoon

  • Tomatoes quartered 2 medium

  • Green chillies slit 4-5

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Tie tea leaves in muslin cloth to form a bundle. Drain the chickpeas and transfer into a pressure cooker. Add 6-8 cups water, salt and tea leaves bundle and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves.

Step 2

Heat oil in a non-stick pan, add cumin seeds and dried pomegranate seeds and sauté till cumin seeds are browned.

Step 3

Add onion and sauté till it is well browned.

Step 4

Add green chilli-ginger paste and mix. Add red chilli powder, coriander powder, chole masala and dried mango powder. Mix well and sauté for 2 minutes.

Step 5

Add tomatoes, green chillies and salt. Mix well and cook till tomatoes are pulpy.

Step 6

Add chickpeas alongwith cooking liquor. Mix well and transfer into a pressure cooker and put it on heat.

Step 7

Add garam masala powder, cover and cook till 1 whistle.

Step 8

Serve hot.