Catering to a large number of people due to religious and non-religious sentiments, chole without onion, garlic and tomato is made for many. The classic taste from the North Indian spices that create an enticing aroma, Chole represents an important taste of Punjabi flavours. Combination with Kulche or Bhature is heavenly, completely satisfying to the taste buds. This dish is a perfect weekend delight, which is wholesome as well as delectable, hence a good dinner recipe. Chole itself is so versatile that it combines with all types of breads or even rice but the combination of chole bhature is something else, as they say. 

Pindi Chole is said to be native of Punjab, spicy with flavours and aroma, which is irresistible. As a food dish, the whole North parts of India, the dish is very famous. Typically it will not have a gravy or curry or onions; sometimes tomatoes are added for thickening. A dish by cooking chole is meant to have a lot of spices, and onion, garlic, ginger are flavour enhancers.  Some also say that a few refugees from Pakistan brought the recipe to Delhi and set up restaurants and carried the legacy forward.

A basic recipe of Chole, without onion, garlic and tomato as required. A dinner delight everyone will remember you for, a must try who are unaware of the magic in the North Indian dishes, chole has it all. Pindi Chole is a rich Punjabi delicacy, enjoyed with Bhature or puri. Introducing north Indian flavours in your daily diet has to start from classic Punjabi dishes. Pleasant on taste buds, and aromatic, goes well with rice or different breads, chole is all that you need for a happy dinner.

Here’s the recipe for Pindi Chole.


  • 1 cup chole 
  • 2 tsp tea leaves 
  • 1 tsp salt 
  • 3 small black cardamom 
  • ¼ tsp baking soda

For chole mixture:

  • ½ tsp salt 
  • ½ tsp black salt 
  • ½ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp garam masala 
  • 2 tbsps chopped coriander leaves 
  • 1 tsp cumin powder 
  • 1 tsp amchoor powder 
  • 1 tsp red chilli powder
  • ½ tsp coriander powder 
  • 2 tbsps tamarind chutney

For tadka:

  • 3 tbsps ghee
  • 1 tsp oil 
  • ½ tsp ajwain
  • 1 tsp dry anardana 
  • Slit green chillies 
  • ½ tsp red chilli powder


  • Soak one cup of chole for seven to eight hours.
  • Keep the swelled chole in a pressure cooker.
  • Keep a tea leaf bag wrapped in muslin cloth.
  • Add three small black cardamom, one-fourth tsp baking soda in the cooker. 
  • Cook chole until four to five whistles, and then lower the flame for 15 minutes.
  • Let chole cool down naturally.
  • After opening the lid, strain the chole, remove the tea bag and black cardamom.
  • Add half tsp each of salt, black salt, black pepper, turmeric, garam masala, and two tsp each of cumin powder, amchoor powder and red chilli powder.
  • To this mixture, add tamarind juice.

For tadka:

  • In a wok, heat three teaspoon ghee and one teaspoon oil, add ajwain/caraway, ginger, anardana and green chilli.
  • Let these spices cook for one to two minutes.
  • Lower the flame.
  • Transfer the cooked chole from the cooker.
  • Mix thoroughly and cook for two to three minutes.
  • Garnish with fresh coriander leaves.
  • Serve hot with kulche or bhature.