‘Chana pindi’ just as the name suggests is a rich, classic delicacy from Punjab, prepared with exquisite flavours full of masalas and spices making your meal yummy and tastier. This side dish is best served with roti, amritsar kulchas, parathas or jeera rice. What makes this dish special is the right amount of extra ghee and spices which gives it an irresistible taste making it an excellent treat to your taste buds. One of the main features of Punjab cuisines being so delightful is its diverse range of dishes that suits all taste buds and is enjoyed by everyone. If you’re already drooling, the wait is over because we’ve listed down the recipe. 


  1. 2 cups chickpeas 
  2. Cumin seeds 
  3. Salt 
  4. 2-3 Cloves 
  5. 3 tablespoon Pepper powder 
  6. 1 medium sized onion 
  7. Cardamom 
  8. Garam masala powder 
  9. 2 cups water 
  10. Oil/ghee 
  11. Chole masala 
  12. 2 tablespoon pomegranate seeds 
  13. Bay leaves 
  14. 1 small tomato 


  1. Before following the steps ahead, make sure to soak the chana ( chickpea) in water overnight. 
  2. Take a pan and grind cumin and pomegranate seeds into a fine powder. 
  3. In a pressure cooker, first add water and then add chole. Pour some cloves, cardamom, bay leaves and a pinch of salt. Boil until you hear 2-3 whistles. 
  4. After once cooled down, open the lid and sprinkle pomegranate and cumin seeds powder, garam masala, pepper powder, chole masala and some finely chopped green chili and onions and tomato. 
  5. Heat oil or ghee in a pan, transfer the chola from the cooker to the pan. 
  6. Cook again for some time until the liquid dries up from the chola and oil starts to seperate. Keep stirring for sometime. 
  7. Chana pindi is ready to enjoy when served hot and garnished with coriander leaves.

What do you think of this Punjabi delicacy? Do try it at home.