By Garima Johar
July 13, 2026
Originating from Rawalpindi in undivided Punjab, pindi chole is still a popular dish that is frequently made in North Indian kitchens. The semi-dry and spicy sabzi is perfect for a hearty lunch or dinner.
1 cup chickpeas, soaked 1 black tea bag 2 bay leaves 1 black cardamom 2 green cardamoms 3 cloves 1-inch cinnamon stick 1 tsp cumin seeds 1 tsp coriander powder 1 tsp red chilli powder ½ tsp cumin powder 1 tsp amchur 1 tsp crushed anardana ½ tsp garam masala 1 tsp kasuri methi 1 tbsp grated ginger 2 green chillies 2 tbsp mustard oil Salt to taste Coriander leaves for garnish
Pressure cook soaked chickpeas with the tea bag, bay leaves, cinnamon, cloves, and cardamom.
After 5-6 whistles, remove the tea bag and the whole spices. And set the cooked chickpeas aside.
Heat some oil and add cumin seeds. Sauté grated ginger and green chillies.
Add all the spices and cook on low heat for a minute. Add cooked chickpeas and mix well.
Cook for about 10 minutes till the mixture is dry.
Garnish pindi chole with coriander leaves and serve with naan, kulcha, or paratha.