By Rajlakshmi
December 17, 2025
Pindi choley is said to be native to Punjab, spicy with flavours and aroma, which is irresistible. As a food dish, the whole northern part of India, the dish is very famous. Typically, it will not have gravy or curry or onions; sometimes, tomatoes are added for thickening.
1 cup chickpeas (choley) 2 tsp tea leaves 1 tsp salt 3 small black cardamom ¼ tsp baking soda 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 3 tbsps ghee 1 tsp oil ½ tsp ajwain 1 tsp dry anardana Slit green chillies ½ tsp red chilli powder 2 tbsps tamarind chutney
Soak choley for 7 to 8 hours. Keep the swollen choley in a pressure cooker. Keep a tea leaf bag wrapped in a muslin cloth.
Add 3 small black cardamoms, baking soda in the cooker. Cook choley until four to five whistles.Lower the flame for 15 minutes. Let choley cool down naturally.
After opening the lid, strain the choley, remove the tea bag and black cardamom. Add salt, black salt, black pepper, turmeric, and garam masala.
Add cumin powder, amchoor powder and red chilli powder. To this mixture, add tamarind juice.
In a wok, heat 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 choley from the cooker. Mix thoroughly and cook for two to three minutes.
Garnish with fresh coriander leaves. Serve hot pindi choley with kulche or bhature.