By Akshara
August 28, 2025
Pindi chhole is a dry-style chickpea curry cooked with bold spices, tea leaves for colour, and minimal gravy. It is robust, flavourful, and typically paired with bhature, puris, or kulchas.
1½ cups chickpeas (soaked overnight) 1 tbsp tea leaves tied in muslin cloth 2 onions (sliced) 1 tomato (chopped) 2 tbsp oil or ghee 1 tbsp ginger-garlic paste 1 tsp cumin seeds 1 tsp coriander powder 1 tsp roasted cumin powder 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp garam masala 1 tsp amchur (dry mango powder) Salt to taste Fresh coriander for garnish
Pressure cook chickpeas with the tea bag until tender, then discard the tea bag.
In a pan, heat oil, add cumin seeds, onions, and ginger-garlic paste, and cook until golden.
Add tomato, dry spices, and cook until oil separates.
Stir in chickpeas, simmer without much water for a thick consistency, and finish with garam masala and coriander.