Skip to main content

Pindi Chole -Indian Cuisine Main Course


Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

6 Pax


  • 200 Gms Kabuli chana, Soaked over night
  • 2 No's Black cardamoms, Crushed
  • 1'' stick Cinnamon stick, Whole
  • 2 Tsp Tea leaves, tied in the muslin cloth
  • 1/4Tsp Sodium Bicarbonate, Cooking soda
  • 50 Ml Refined oil, For cooking purpose
  • 2 No's Onions, Peeled & finally cchopped
  • 11/2 Tsp Pomegranate powder, Anar dana powder
  • 1 large Tomato, Finally chopped
  • 7 Gms Ginger, Finally chopped
  • 7 Gms Green Chilly, Finally chopped
  • 1/2 Tsp Garam Masala Powder
  • 1 Tsp Chana Masala Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Salt
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Bunch Fresh coriander, Chopped


  1. Wash the dry Chickpeas nicely then soak it in water for overnight(8 to 10 hours) Drain & rinse thoroughly.
  2. Now transfer the chickpeas in the pressure cooker, fill it with water and add the whole spices(mentioned in the ingredients list) tea leaves & sodium bicarbonate. cook it for 30 mints. Keep it aside for getting cool.
  3. Now, take a frying pan add oil & keep it at moderate temperature, add chopped onions, sauté the onions till translucent. Sprinkle the pomegranate seeds powder, stir fry, till the onion become dark brown.
  4. Now, add tomato, ginger & green chilies, stir fry for 3 to 4 minutes.
  5. Now, add the garam Masala, red chili powder & coriander powder mix it well till it leaves the oil on the surface of the gravy.
  6. Now, strain the chickpeas from the pressure cooker, discarding the tea leaves and reserving the liquid.
  7. Add chickpeas to the pan and mix well, cook for another 5 minutes. Add the Chana masala, salt as per the taste and the cooking liquid, cook for another 10 to 15 mints to mix it well and get a thick consistency.
  8. Now, pour the Pindi Chole in the serving dish, garnish it with chopped coriander leaf & ginger juliennes.
  9. Serve hot with Laccha Paratha or Kulccha.
Scroll to Continue

Related Articles