If you’re craving bold flavors and rich North Indian comfort food, Pindi Chole is the dish you need. A classic from Punjabi cuisine, this recipe is distinct because of its deep, smoky, and tangy flavors infused through a spice potli (bouquet garni) cooked with chickpeas (Kabuli chana) and chana dal. The potli is filled with whole spices and tea leaves, giving the chole a deep, dark color and earthy flavor.

Unlike the usual chole recipes, Pindi Chole is dry or semi-gravy in texture, making it ideal for serving with Bhature, Butter Naan, or even Jeera Rice. This dish is often reserved for special occasions and guests because of its rich preparation and crowd-pleasing flavor.

Why You’ll Love This Pindi Chole Recipe

• Authentic Punjabi flavor
• Rich in spices with a unique potli technique
• High protein, vegetarian dish
• Perfect for festive meals and dinner parties

Ingredients (Serves 4)

For Boiling:

• 2 cups Kabuli chana (white chickpeas), soaked overnight
• 3 tablespoons chana dal (Bengal gram), washed and dried
• 3 black cardamom pods
• 2 cinnamon sticks
• 1 tablespoon tea leaves or 2 tea bags
• ¼ teaspoon baking soda
• Salt, to taste
• 2½ cups water

For Masala:

• 2½ tablespoons ghee (or oil)
• 2 teaspoons grated ginger
• 4 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• ½ cup grated onion
• ¾ cup tomato puree
• 1½ teaspoons red chili powder
• 1 teaspoon coriander powder
• 2 teaspoons chole masala
• 1 teaspoon garam masala

For Garnish:

• 1½ handfuls chopped coriander leaves

How to Make Pindi Chole

🔹 Step 1: Make the Spice Potli & Boil Chana

1. In a small piece of muslin cloth, add tea leaves, black cardamom, and cinnamon sticks.
2. Tie the cloth tightly to form a spice potli.
3. In a pressure cooker, add the soaked Kabuli chana, chana dal, spice potli, salt, baking soda, and 2½ cups water.
4. Pressure cook for 3 whistles on medium flame. Let the pressure release naturally.
5. Open the lid, discard the potli, and set the cooked chana aside.

🔹 Step 2: Prepare the Masala Base

6. In a kadhai or deep pan, heat ghee.
7. Add cumin seeds, followed by grated ginger and chopped green chilies. Sauté for 30 seconds.
8. Add garlic paste and cook until aromatic.
9. Stir in grated onion and cook for 4–5 minutes or until golden brown.

🔹 Step 3: Add Tomatoes and Spices

10. Pour in the tomato puree and cook for 5 minutes, stirring occasionally.
11. Add red chili powder, coriander powder, chole masala, and garam masala. Cook for 2–3 minutes until masala releases oil.

🔹 Step 4: Combine Chana and Simmer

12. Add the boiled chana and chana dal to the masala.
13. Add about ½ cup water (adjust for semi-dry texture), mix well, and simmer for 15–20 minutes.
14. The gravy should reduce slightly and coat the chana nicely.

🔹 Step 5: Garnish and Serve

15. Finish with fresh coriander leaves.
16. Serve hot with Bhature, Butter Naan, or Jeera Rice.

Serving Suggestions

• Serve with Amritsari Kulcha or Missi Roti for an authentic Punjabi thali.
• A dollop of fresh butter or a side of sliced onions and lemon enhances the experience.
• Also great with steamed rice if you prefer a slightly lighter pairing.

Pro Tips for Perfect Pindi Chole

• The teapotli gives the chole a natural dark color and earthy flavor — don’t skip it!
• Use ghee for a richer, traditional flavor.
• Adjust the chili level depending on your heat preference.

Let it rest for a few hours after cooking for deeper flavor absorption.