PINDI CHOLE, a very rustic dish of northern India, Pindi Chole has originated from “Rawalpindi” of Punjab, but presently in Pakistan after the partition of India. “Pindi “, here means village and ‘chole’means Chana/chick peas. Hence, this recipe is very authentic and rustic, cooked in traditional manner in iron vessels called ‘lohe ki kadai’, on tandoors in villages even now. Flavorful with lots of spices that you don’t need think of onion or tomatoes, so grit!! Minus the extra chopping work.


Very easy to prepare, this dish can be accompanied with anything, puri, naan, roti, kulcha, paratha – all Indian bread varieties or even with regular bread or bun.

There are plenty of variations in making Pindi chole. Traditionally no onion, garlic or tomatoes are used, but in my recipe I have used garlic to give an extra kick of flavor to it. Believe me, it’s so delicious. I have pair my wholesome Punjabi dish with some laccha paratha (a layered Indian bread) and spicy mango pickle.

Preparation time  5 min + over night soaking time        Cook time 30- 40 mins

Total time 45 mins 


  • Black Chana 250 gm
  • 3-4 cloves
  • 3-4 green cardamom
  • 1 stick of cinnamon
  • 2-3 black cardamom
  • 2 bay leaves
  • 1 tea bag
  • 1 tbsp. chopped ginger
  • 2-3 green chilies
  • 1 tsp dry mango powder (amchoor)
  • 1 tsp dry fenugreek leaves (kasuri methi)
  • 1 tbsp carom seeds (ajwain)
  • 1 tbsp. chopped garlic
  • 1 tsp red chilli powder
  • 1 tsp coriander powder (dhania powder)
  • 1 tsp cumin powder (jeera powder)
  • 1 tsp turmeric powder
  • 1 tsp tamarind paste
  • Black salt 1 tsp
  • Regular salt according to taste
  • 2-3 tbsp Ghee or vegetable oil


  1. Soak the chole over night
  2. Pressure cook the chole with the tea bag, cinnamon, black cardamom, green cardamom, cloves, bay leaves, salt and water. Allow 3-4 whistles, and then turn off the heat. Allow the steam to escape before opening the lid of the cooker.
  3. Add coriander powder, cumin powder, turmeric powder, red chilli powder, pomegranate powder, dried mango powder, into the boiled Chana. Keep it aside without siring.
  4. Now heat oil in pan, add the carom seed (ajwain), ginger and garlic and green chilies. Now pour this mixture over the chole.
  5. Give a nice stir. Then add the tamarind paste, black salt and let it simmer for a couple of mins.
  6. Garnish it with chopped coriander


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