New Delhi: Pindi Chole is one of the most loved Punjabi dishes that is loved for its bold flavours, rich texture, and deep brown shade. Unlike the regular chole, this variety of Chole is prepared without using onions or tomatoes, yet it is prepared with a blend of aromatic spices that makes it an irresistible delight. The dish gets its dark colour from the addition of tea bags or dried amla, which are used while boiling the chole or chickpeas, which gives it colour as well as flavour.

Hailing from Rawalpindi, Pindi Chole is an absolute favourite in Punjab and is best enjoyed with kulchas, bhature, or even jeera rice. The secret to this dish is its unique spice mix, which includes chole masala, dry mango powder (amchur), cumin, coriander, and garam masala.

Pindi Chole are flavourful and spicy Punjabi-style curry prepared without onion or tomatoes. It gets its authentic taste from a blend of fresh spices. Here is how to make this authentic chole for a wholesome meal:

For Cooking Pindi Chole you need:

• 1 cup dried Chole (soaked overnight)


• 2-3 tea bags or 4-5 dried amla


• 2 cups water


• 1 tsp salt


• 2 tbsp ghee or oil


• 1 tsp cumin seeds


• 1-inch cinnamon stick


• 2-3 cloves


• 2 green cardamoms


• 1 tsp ginger paste


• 1 tsp garlic paste


• 2 green chillies (slit)


• 1 tsp turmeric powder


• 2 tsp coriander powder


• 1 tsp roasted cumin powder


• 1 tsp dry mango (amchur) powder


• 2 tsp chole masala


• ½ tsp black salt


• ½ tsp garam masala


• Fresh coriander and ginger juliennes for garnish

Method to cook:

This dish is not only tasty but also packed with protein, mildly tangy, and has a burst of various flavours, which makes it a perfect choice for breakfast, lunch, or even dinner. Whether prepared at home or enjoyed at a dhaba, the Punjabi-style Pindi Chole is a must-try for every food enthusiast.