This delicious Pindi chole is a quicker version of the traditional Punjabi spiced chickpeas dish! This simple Pindi chole recipe uses canned chickpeas and eliminates the need for a pressure cooker. Plus this dish can be whipped up in less than 20 minutes!
This Pindi Chole with a twist is nutritious and satisfying with incredible authentic flavours! For more tasty, nutritious and quick Indian vegetarian recipes, check out our quick and easy bhindi ki sabzi recipe, Indian brussels sprouts recipe and vegetarian sweetcorn curry recipe!
Just like our Indian spicy peanuts snack recipe, easy microwave dhokla recipe and South Indian masala idli recipe – we are all about making tasty food in the most simple and convenient way!
This Punjabi dry chole recipe was inspired by my love for quick, convenient and flavourful meals (that don’t require hours in the kitchen). I am super excited to share this with you!
This recipe is perfect hit at any time of the year, for vegetarian lunches and dinners or as a healthy snack. Pindi chole can be paired with other dishes from the Indian cuisine including crispy air fryer paneer fingers, street-style pav bhaji and healthy paneer manchurian, with a cup of fresh masala chai! Perfect for get-togethers, celebrations and festive seasons such as Diwali, Vaisakhi and Eid!
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Why this Recipe Works?
- Quick, easy and delicious: This Pindi chole is a quicker version of the classic dish – without compromising on the taste!
- Budget-friendly and convenient: no pressure cooking is required. This saves time, money and makes the cooking process so much easier!
- Versatile: this dish pairs well with so many recipes (including our sweet potato chaat with nectarine recipe, restaurant-style watermelon chaat recipe and whole wheat naan recipe without yeast) – making it a great option for lunch, dinner or as a healthy snack!
- Healthy: chickpeas are the star of the show in this recipe. Chickpeas have many nutrients including fibre, protein, iron, manganese and folate. They are a great option for vegans and vegetarians to get plant-based protein. (For more dishes using plant-based protein check out our Mediterranean quinoa salad recipe, tofu scramble with vegetables recipe, garlic broccoli and cashew stir fry recipe, air fryer high protein granola recipe and South Indian peanut chutney recipe).
What is Pindi Chole?
- Pindi Chole is a classic chickpea dish, originating from the town of Rawalpindi in Punjab, Pakistan. Unlike other versions of chole and chana masala, the base of this dish is cooked without tomato, onions or garlic.
- Traditionally, pindi chole is made by soaking chickpeas overnight and then boiling with tea leaves or black tea bags before cooking with spices.
- This quick version of pindi chole simplifies the process by using canned chickpeas and skips the teabags (although you can include them if you wish). This recipe also uses a blend of whole spices and ground spices for a tangy and spicy chickpea dish, with onions, tomatoes and coriander for garnish.
- Pindi Chole is a versatile dish that pairs wonderfully with Asian flatbreads including our easy plain paratha recipe and vegan roti recipe. You can also enjoy this recipe with naan including our delicious butter naan recipe (without yeast) and garlic naan recipe (without yeast).
Ingredients You'll Need
- Oil or ghee (clarified butter): to temper the spices
- Cumin seeds: for a warm, earthy flavor.
- Whole spices: including green and black cardamom, cloves and cinnamon.
- Green chillies: for spice
- Canned chickpeas: a quicker and more convenient option than using dried chickpeas. Use high-quality organic chickpea cans for this recipe.
- Spices and seasoning: including garam masala, salt, dry mango powder, paprika and coriander powder/ground coriander
- Optional - Amritsari Chole Masala powder/Pindi Chana Masala powder: For a more authentic taste. You can find store-bought powders from Indian grocery stores or in the International aisle in supermarkets.
- Lemon juice: fresh or bottled lemon juice
- Garnish: red onions, tomato, and fresh coriander/cilantro
A full ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Tea Bags: for a deeper colour and flavour, boil canned chickpeas in 2 cups water with 2 tea bags for 5-10 minutes.
- Red chillies: Add 1 red chilli or jalapeño for extra spice.
- Lime: Substitute lemon juice with fresh lime juice for a tangier taste.
- Tamarind Paste: For a sweet and tangy twist, add 1 teaspoon of tamarind paste.
- Other spices: you can also add other spices including a pinch of anise, fennel seeds or fenugreek powder for a stronger flavour.
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How to make Pindi Chole
- Sauté whole spices: In a large pan, heat the oil or ghee over medium-high heat. Add cumin seeds, green and black cardamom, cloves, cinnamon, and green chillies. Sauté for 1 minute, you will notice the cumin seeds spluttering and whole spices becoming fragrant.
- Add chickpeas: Add in the canned chickpeas. Cover and cook for 3-5 minutes, allowing them to absorb the flavours, stirring every few minutes. Add water to help cook the chickpeas.
- Add seasoning, ground spices and lemon juice: Add in garam masala, salt, dried mango powder, paprika, ground coriander and optional Pindi chana masala powder/Amritsari masala powder. Stir well to coat the chickpeas evenly. Cover and cook for another 4-5 minutes.
- Garnish: Garnish with lemon juice, chopped red onions, tomato, and fresh coriander. Alternatively, for extra flavour, stir garnish ingredients into the chickpeas and cover and cook on low heat for 2-3 minutes. Serve fresh and enjoy!
Expert Tips
- Rinse and Drain: Rinse and drain canned chickpeas before adding them to the pan to prevent excess moisture entering the dish.
- Cooking time: depending on the texture of the chickpeas, cooking time can vary slightly. Chickpeas which are slightly firmer in texture take a few minutes longer to cook than softer chickpeas.
- Garnish with onions, tomatoes and coriander: although traditional pindi chole does not use onions and tomatoes when cooking the base, the flavours are enhanced by garnishing freshly chopped onions, tomatoes and coriander. For extra flavour, I recommend stirring the garnish into the chickpeas and cooking on low heat for 2 minutes.
How to Serve
Serve this Pindi Chole fresh, garnished with chopped coriander, red onions, and even a sprinkle of pomegranate seeds for a burst of sweetness. Pair it with our easy roti (Indian flatbread) recipe, crispy spinach and onion pakora recipe or vegetable samosas and our homemade cucumber raita recipe for a complete meal.
You can also enjoy in a wrap with salad and dips including our fresh mint chutney recipe, smashed avocado dip (guacamole) recipe, easy avocado pico de gallo, coriander chutney recipe (without onion and garlic) or our coconut coriander chutney recipe!
Recipe FAQs
Store leftover Pindi Chole in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
Pindi Chole is a drier, spicier version of Chana Masala. Traditionally this dish is made without onions or tomatoes and ginger-garlic paste and often with a darker color due to using tea bags and Amritsari/Pindi chole masala powder.
Yes, you can boil tea bags with the chickpeas for 5-10 minutes for a darker color and richer flavor, although this recipe omits it for simplicity.
Yes, but you’ll need to soak them overnight and then fully cook them before proceeding with the recipe.
Other suggested Asian Recipes
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Pindi Chole (Quick Recipe)
Ingredients
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds zeera
- 1 green cardamom elachi
- 1 black cardamom elachi
- 1 small cinnamon stick
- 2 cloves
- 1-2 green chillies chopped
- 2 x 400g cans chickpeas rinsed and drained
- ¼ cup water
- 2 teaspoon garam masala
- ½ teaspoon salt
- 2 teaspoon dried mango powder amchur
- 1 teaspoon paprika or chili powder
- 2 teaspoon coriander powder/ground coriander
- 1 tablespoon Amritsari masala or Pindi masala powder optional, for extra flavour
- 1 teaspoon lemon juice
Garnish
- 1 red onion finely chopped
- 1 tomato chopped
- Handful fresh coriander/cilantro chopped
Instructions
- In a large pan, heat the oil or ghee over medium-high heat.
- Add cumin seeds, green and black cardamom, cloves, cinnamon, and green chillies. Sauté for 1 minute, you will notice the cumin seeds spluttering and whole spices becoming fragrant.
- Add in the canned chickpeas. Cover and cook for 3-5 minutes, allowing them to absorb the flavours, stirring every few minutes. Add water to help cook the chickpeas.
- Add in garam masala, salt, dried mango powder, paprika, ground coriander and optional Pindi chana masala powder/Amritsari masala powder. Stir well to coat the chickpeas evenly.
- Cover and cook for another 4-5 minutes.
- Garnish with lemon juice, chopped red onions, tomato, and fresh coriander. Alternatively, for extra flavour, stir garnish ingredients into the chickpeas and cover and cook on low heat for 2-3 minutes. Serve fresh and enjoy!
Notes
- Rinse and Drain: Rinse and drain canned chickpeas before adding them to the pan to prevent excess moisture entering the dish.
- Cooking time: depending on the texture of the chickpeas, cooking time can vary slightly. Chickpeas which are slightly firmer in texture take a few minutes longer to cook than softer chickpeas.
- Serving: serve fresh with garnish and lemon slices.
Sonia
This recipe is a wonderful way to enjoy authentic food in a convenient way!