By Shreya Sarpal
December 6, 2025
A bold Punjabi favourite, pindi chole gets its signature dark hue from tea-boiled chickpeas and slow-roasted masalas. With zero onion or tomato, every bite delivers pure, earthy spice, ideal with kulcha or bhatura.
1 cup chickpeas, soaked overnight 1 tea bag 2 tbsp oil 1 tbsp ginger, julienned 2 green chillies 2 tsp chole masala 1 tsp coriander powder ½ tsp cumin powder ½ tsp amchur ¼ tsp black salt ¼ tsp garam masala Salt to taste
Pressure cook soaked chickpeas with salt and a tea bag until soft, then remove and discard the tea bag after boiling.
Heat oil in a pan, add ginger and green chillies, and sauté until fragrant.
Add chole masala, coriander, cumin, amchur, black salt, and garam masala, then cook on low heat for 30-40 seconds.
Add boiled chickpeas and toss thoroughly so the masala coats them evenly.
Cook uncovered on low heat until the chole turn dry, dark, and richly spiced, stirring occasionally.