Pindi Chole is a classic North Indian dish that stands out for its simplicity and bold flavors. Unlike the usual chole recipes that come with a thick, saucy gravy, this version is dry and rustic.
The boiled chickpeas are gently simmered and coated with a rich blend of aromatic, roasted spices, creating a flavorful masala that clings to each chana. What makes it truly special is the absence of onion and tomato in the gravy, allowing the deep, earthy flavors of the spices to shine through. It’s a fuss-free yet incredibly satisfying dish that can be whipped up easily and enjoyed with bhature, kulcha, paratha, or even plain rice.
❤️ About This Pindi Chole Recipe
Pindi Chana, also known as Pindi Chole, gets its name from Rawalpindi, a historic town located in the Punjab region—now part of Pakistan, but originally a part of undivided India before the partition.
Today, this deliciously spiced dish is cherished throughout Northern India and Pakistan alike, enjoyed by food lovers on both sides of the border. It’s commonly found at roadside stalls and featured prominently on dhaba menus, especially in Punjab and Delhi.
To add their own twist, some street-style vendors even include extras like soft paneer cubes or boiled potatoes to give the dish more body and variety.
When served with Indian breads like bhature, poori, naan, or kulcha, Pindi Chole transforms into a hearty, protein-rich main course that’s both comforting and satisfying.
One of the best things about this dish? If you have pre-boiled chickpeas (or canned ones), it comes together effortlessly in about 10 minutes—perfect for a quick yet delicious meal!
Yes, it truly is that quick to prepare! This version skips the usual onion and tomato base entirely—meaning no tedious chopping, sautéing, or grinding like you would for traditional chole with gravy. Instead, the magic lies in the simplicity of spices and chickpeas. Sliced raw onions are served on the side for that extra crunch and punch, but they never go into the cooking pot.
🧾 Ingredient Notes
Captured below are the wholesome, aromatic ingredients that come together to create the authentic flavors of Pindi Chole—each one playing its part in this classic dry chickpea dish rooted in the rich culinary heritage of Rawalpindi
- Chickpeas: I prefer starting with dried chickpeas for better texture and flavor. I rinse them thoroughly and soak them overnight. The next day, I pressure cook them—these days, I mostly use an Instant Pot for convenience. If you’re short on time, canned chickpeas are a handy alternative. In that case, you can skip both the soaking and boiling process entirely.
- While boiling the chickpeas, I drop in a black tea bag. It doesn’t contribute to the flavor but gives the chickpeas a beautiful deep brown hue that’s characteristic of traditional pindi chole. If you’re using canned chickpeas, you might miss out on that tint—but that’s perfectly fine.
- Ginger and Garlic: I typically grate fresh ginger and garlic for a more robust and aromatic flavor. However, if you’re in a rush, store-bought or homemade ginger-garlic paste works just as well.
- Spice Powders: The recipe uses commonly found Indian spices. Nothing fancy—just the basics that are likely already in your pantry.
- Lime Juice: A squeeze of fresh lime or lemon juice at the end really lifts the flavor and adds a zesty punch. In some households, tamarind paste or dry mango powder (amchur) is used instead to bring that tangy element. Each version has its own charm, but lime is my go-to.
👩🍳 How To Make Pindi Chole? (Stepwise Photos)
Soaking, Boiling Chickpeas
1) Rinse the Chickpeas: Begin by thoroughly washing the dried chickpeas under cold running water until it flows clear. As another option, you can wash the chickpeas 2–3 times in a bowl, replacing the water each time, until it runs clear and no longer appears cloudy.
2) Overnight Soaking: Move the rinsed chickpeas into a large bowl and add enough water so that it rises at least 2 inches above the legumes, allowing ample room for them to expand. Let them soak for at least 8 hours or leave them overnight to soften thoroughly and ensure even cooking. Forgot to soak them in advance? No need to stress — just refer to the quick soak technique provided in the tips section below.
3) Add the soaked chickpeas to a pressure cooker and pour in enough fresh water to fully submerge them. Add whole spices such as a cinnamon stick, a couple of cloves, and one black cardamom pod. Drop in a tea bag as well — this helps to give the chickpeas their signature dark color.
4) Cook the Chickpeas: Seal the pressure cooker with the lid, place the weight (whistle) on top, and cook for 1 whistle on high heat. Then reduce the flame to low and let it simmer for another 20 minutes. Once done, allow the pressure to release naturally. Open the lid carefully, discard the tea bag and whole spices, drain any excess water, and set the boiled chickpeas aside.
– Using an Instant Pot: If you’re using an Instant Pot, pressure cook the soaked chickpeas for about 10 to 15 minutes. (Refer to detailed steps in the Instant Pot Chickpeas section for exact instructions.)
Making Pindi Chole:
1) Heat a drizzle of oil in a skillet over medium flame until it begins to shimmer gently. Once the oil is hot, add finely chopped ginger and garlic. Sauté them for about a minute, just until their raw aroma fades away and they turn lightly golden.
2) Now, stir in the ground spices — red chili powder, coriander powder, cumin powder, anardana powder, and garam masala.
3) Swiftly stir the spices into the hot oil and let them sizzle for just about half a minute, releasing their rich aroma. Be attentive at this stage — overcooking can burn the spices and turn them bitter.
4) Add the cooked chickpeas to the pan and toss well so the masala coats each chickpea evenly.Lower the heat to a gentle simmer and cook for 4–5 minutes, giving the flavors time to meld and deepen beautifully. Finally, drizzle in some fresh lemon or lime juice, stir once more, and serve warm.
💭 Expert Tips For Perfect Pindi Chana Recipe
- Quick Soak Method for Chickpeas: If you forgot to soak the chickpeas the night before, don’t worry — here’s a quick and easy workaround to save the day. Add the rinsed chana to a large saucepan filled with plenty of water. Place it on high heat and bring it to a vigorous boil. After that, turn off the heat, cover the pot with a lid, and let it rest undisturbed for around 1 hour to soak naturally. When you check back, the chickpeas will have softened significantly—almost like they’ve been soaked overnight!
- Using Canned Chickpeas: If you’re opting for canned chickpeas, there’s no need to pressure cook them. Simply drain and rinse well to remove the canned liquid. Since canned chickpeas are already cooked, skip the tea bag step used for color. For flavor, add the whole spices directly to hot oil in the pan until they release their aroma. Next, stir in the freshly prepared ginger-garlic paste and let it sizzle for a minute, allowing the raw aroma to fade and the flavors to deepen. Continue with the remaining steps of the recipe from here.
- Spice Handling Tip: Once you add the ground spices, be cautious. Reduce the flame if needed and stir right away. Avoid overcooking the spices, as they can burn quickly and turn bitter, affecting the overall flavor of your dish.
🍽 Serving Ideas For Pindi Chole
- Pindi Chole is traditionally served with accompaniments that elevate its bold, spicy flavors. A side of thinly sliced raw onions and slit green chilies not only adds a crunch but also brings a sharp contrast that enhances the overall taste of the dish. These simple additions balance the richness of the chole, making every bite more enjoyable.
- To turn this into a complete and satisfying meal, pair it with deep-fried Indian breads like poori, bhatura, or kulcha. These breads are perfect for scooping up the dry, masala-rich chickpeas, making it a favorite indulgent meal for special occasions or festive gatherings.
- For a lighter and healthier alternative, phulka roti (soft, oil-free whole wheat flatbread) is a wonderful choice. It complements the robust flavor of Pindi Chole without adding extra oil or heaviness, making it suitable for an everyday meal. Pair the dish with a bowl of fresh cucumber raita or a glass of buttermilk for a wholesome, balanced lunch or dinner.
- Whether you’re serving it as a festive treat or a simple weeknight dinner, Pindi Chole is incredibly versatile and fits beautifully with a variety of Indian breads to suit your mood and nutritional preferences.
Notes
Quick Soak Method for Chickpeas:
If you forgot to soak the chickpeas overnight, here’s an easy and effective shortcut. Rinse the chickpeas well under running water, then place them in a large pot filled with enough water to cover them generously. Place the pan on high heat and bring the water to a rolling boil. Let it boil vigorously for about 5 minutes. Then, switch off the heat, cover the pan with a tight-fitting lid, and let the chickpeas sit undisturbed for around 1 hour. After this resting period, you’ll find the chickpeas have softened just like they would if soaked overnight—perfectly ready for cooking.
Using Canned Chickpeas Instead:
If you’re opting for canned chickpeas, there’s no need to pressure cook them—they’re already cooked. Just drain and rinse them well under cold water to remove the canning liquid. Skip the tea bag since the canned version won’t benefit from it.
As for the whole spices that are typically added during pressure cooking, instead, toast them directly in hot oil until aromatic. Once the spices release their fragrance, stir in the ginger-garlic paste and sauté briefly. When it’s time to add the powdered spices, you may want to reduce the flame to low to avoid burning. Stir the masalas quickly and avoid overcooking—burnt spices can turn bitter and ruin the flavor of the dish.