By Aditi Saraswat
November 12, 2025
Pindi chole delivers the authentic Punjabi warmth straight to your plate. Prepared by blending aromatic spices, this dish pairs perfectly with bhature, puri, or even rice.
1 cup kabuli chana 2 black tea bags 2 tbsp ghee or oil 1 tsp cumin seeds 1 tsp coriander powder 1 tsp amchur (dry mango powder) 1 tbsp chole masala 1 tsp ginger-garlic paste 1 onion, finely chopped 1 tomato, finely chopped Salt to taste Coriander leaves, for garnish
Soak chickpeas overnight. Boil them with 2 tea bags and salt until soft and tender.
In a pan, heat two tablespoons of ghee or oil and add cumin seeds.
Once the cumin seeds splutter, add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste, chopped tomatoes, chole masala, coriander powder, amchur, and salt. Cook until the oil separates.
To this mixture, add boiled chole. Toss them well and cook on a low flame for about 10–12 minutes.
Garnish with some coriander leaves and squeeze some lemon. Serve hot with bhature, puri, or jeera rice.