Taste Of Tradition: Crafting Perfect Pindi Chole At Home

Pindi Chole , a delectable dish hailing from the heart of Punjab , is a culinary masterpiece that tantalizes taste buds with its rich blend of spices and robust flavors. This traditional recipe has been passed down through generations, evolving into a cherished delicacy loved by food enthusiasts worldwide. Let’s embark on a culinary journey to uncover the secrets of preparing this iconic dish in the comfort of your own kitchen.

Ingredients:

For the Chole:

2 cups chickpeas (chole), soaked overnight
2 onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, slit lengthwise
2 teaspoons ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon dry mango powder (amchur)
Salt to taste
2 tablespoons oil

For the Garnish:

Fresh coriander leaves, chopped
Ginger julienne
Lemon wedges

Instructions:

1. Pressure Cooking the Chickpeas:

Rinse the soaked chickpeas thoroughly and drain the water.
Transfer the chickpeas to a pressure cooker and add enough water to cover them.
Pressure cook for about 4-5 whistles or until the chickpeas are tender and cooked through.
Once done, set aside.

2. Cooking the Chole:

Heat oil in a large pan or kadhai over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw aroma disappears.

Add chopped tomatoes and cook until they become soft and pulpy.
Now, add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well combined.
Add the cooked chickpeas along with some of the water used for boiling. Adjust the consistency according to your preference.
Stir in garam masala and dry mango powder. Mix thoroughly.
Simmer the chole on low heat for about 10-15 minutes, allowing the flavors to meld together and the gravy to thicken.

Once the chole reaches the desired consistency, remove from heat.

3. Serving:

Garnish the Pindi Chole with chopped coriander leaves and ginger julienne.
Serve hot with steamed rice, naan, or kulcha.
Squeeze fresh lemon juice over the chole just before serving for an extra burst of tanginess.

Tips:

Soaking the chickpeas overnight helps in reducing the cooking time and ensures even cooking.
Adjust the spice levels according to your preference. You can increase or decrease the amount of green chilies and red chili powder accordingly.

For an authentic touch, you can also add a tea bag while pressure cooking the chickpeas. This lends a beautiful dark color to the dish.
Leftover Pindi Chole can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.


Pindi Chole is not just a dish; it’s a celebration of flavors, a testament to the rich culinary heritage of Punjab. With its robust spices and hearty chickpeas, this dish is sure to evoke fond memories of home-cooked meals and leave you craving for more. So, gather your ingredients, unleash your culinary prowess, and treat yourself to the irresistible flavors of Punjab with this authentic Pindi Chole recipe .