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    Home » Vegetarian Side Dishes » Pindi Chole | How to make Pindi Chana

    Pindi Chole | How to make Pindi Chana

    Published: Dec 24, 2021 · Modified: Jul 28, 2022 by Srivalli · 2 Comments

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    Pindi Chole or Chole Pindi or Pindi Chana is a dry side dish using chickpea. It is originally from Rawalpindi, Pakistan, hence the dish's name. It is often served with Bhature or Poori.

    Chole or Chana refers to Chickpeas and we can use both brown or Kabuli chana to make this dish. The consistency is also not of a gravy, instead a dry masala coating the chole.

    Pindi Chole

    This Pindi Chole is part of the Punjabi Nasta Thali. We usually make a simple Dal Fry or Pesara Pappu Kura for poori. So along with it, I made Pindi Chana served with Ajwain Puri. The dessert has this delicious Vegan Carrot Halwa and Rabdri.

    Jump to:
    • Ingredients used to make Pindi Chole
    • How to Make Chana Pindi Recipe ~ Step By Step
    • Substitutions you can make to this recipe!
    • Variations
    • Equipment you will need
    • How to Storage & Reheat
    • Expert Tips for getting soft Chickpea
    • Other Chickpea Recipes You'll Love!
    • Recipe
    • PIN This Pindi Chole for Later!

    Ingredients used to make Pindi Chole

    We can use both Black Chana and Kabuli Chana to make this dish. Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

    Chickpeas / Chana: You can make this dish with either Kabuli Chana or Kala Chana. Both are vegan-friendly and very healthy for people who want to have a healthy option. The main factor we should remember is to soak it well overnight and change the water a couple of times for cooking it well.

    Anardana Powder / Dried Pomegranate seed powder: The main ingredient that makes this dish unique is the addition of anardana powder.

    How to Make Chana Pindi Recipe ~ Step By Step

    Wash and soak kabuli chana overnight. When you are ready to cook, change the water and pressure cook with enough water.
    Meanwhile for the gravy, heat a nonstick pan with oil, and add chopped ginger, slit green chilies, and onions.
    Saute till the onions turn colour. Add the chopped tomatoes and salt with turmeric.
    Now add the spice powders, and mix well.
    Add 1/2 cup of water for the tomato to get cooked with the masala.

    It takes about 5 to 7 mins for the masala to cook. Next, add the boiled chana.
    Cook on low flame after adding chana.
    This is a dry preparation and we don't add more water. This is a dry preparation and you will find the masala coating the chana once the dish is done.
    Serve with poori or bhuture.

    Substitutions you can make to this recipe!

    You can use Black Chana or Kala Chana instead of Kabuli Chana. Use the Chana Masala as well if you are not able to find the individual spice powders.

    If you don't have Amchur or Dry Mango Powder, use lemon juice for the sourness.

    Punjabi Nasta Thali - Pindi Chole

    Variations

    The only variation you can make with this recipe is using different Chickpeas. Apart from that, you could also add potatoes for another wholesome taste.

    • Spicy - To make it spicier, you can do a tempering in the end as well.
    • More gravy - Mash a few chickpeas to get more gravy to scoop your puri with.

    See this other Pindi Chole I have used to make a Pindi Chana Wrap.

    Equipment you will need

    Pressure Cooker: Cooking the chickpea in a pressure cooker makes the process quick. Directly cooking takes many hours.

    Nonstick pan: A nonstick pan comes in handy when you want to quickly make this dish. I mostly use nonstick pans for my cooking.

    How to Storage & Reheat

    While I only cook fresh side dishes, there is no harm in occasionally making extra to recycle as sandwiches or wraps. I sometimes store boiled chana to make dishes like this.

    Pindi Chole will stay good for two days when frozen and serve reheated.

    Expert Tips for getting soft Chickpea

    I always wash the dried chickpea a couple of times. Soak for a minimum of 8 hours, then change the water several times. This way chana gets soft on cooking.

    We serve Pindi Chole as a dry side dish with pooris. So with extra masala coating the chana pairs well with Pooris.

    Other Chickpea Recipes You'll Love!

    • Amritsari Chole
    • Bihari Chole Masala Recipe
    • Chole for Bhature
    • Kabuli Chana Masala

    Recipe

    Pindi Chole
    Print Pin
    5 from 1 vote

    Pindi Chole | How to make Pindi Chana

    Pindi Chole or Chole Pindi or Pindi Chana is a dry side dish using chickpea. It originally from Rawalpindi, Pakistan, and hence the name of the dish. It is often served with Bhature or Poori.
    Course Main Dish – Dry Sautes
    Cuisine Punjab
    Keyword Pindi Chole
    By Cook Method Pressure Cooker, Stovetop
    Occasion Weekend Special
    By Diet Vegan
    Dish Type Dry Side Dishes
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Soaking Time 8 hours hours
    Total Time 8 hours hours 35 minutes minutes
    Servings 4 people
    Calories 118kcal
    Author Srivalli

    Ingredients

    How to make Pindi Chana

    • 1 cup Chickpeas / Kabuli Chana
    • 1 cup Onions finely chopped
    • 1 inch Ginger finely chopped, and more for garnish
    • 2 Green Chilies slit into two
    • 1/2 cup Tomato chopped
    • 1/4 teaspoon Turmeric Powder
    • 1 teaspoon Anardana Powder / Dry Pomegranate Seed Powder
    • 1 teaspoon Coriander Powder
    • 1/2 teaspoon Garam Masala Powder
    • 1/2 teaspoon Dry Mango Powder / Amchur (or juice from one lemon)
    • 1 teaspoon Red Chili Powder
    • 2 teaspoon Cooking Oil
    • 1 teaspoon Salt or per taste

    Instructions

    • Wash and soak Kabuli chana overnight. When you are ready to cook, change water and pressure cook with enough water.
    • Meanwhile for the gravy, heat a nonstick pan with oil, add chopped ginger, slit green chilies, and onions.
    • Saute till the onions turn colour. Add the chopped tomatoes and salt with turmeric.
    • Now add the spice powders, mix well.
    • Add 1/2 cup water for the tomato to get cooked with the masala.
    • When the masala is well cooked, which is about 5 to 7 mins, add the boiled chana.
    • Cook on low flame until the gravy is done.
    • This is a dry preparation and we don't add more water. The masala coats the chana once the dish is done.
    • Serve with poori or bhuture

    Nutrition

    Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 670mg | Potassium: 248mg | Fiber: 5g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    PIN This Pindi Chole for Later!

    How to make Chole Pindi Masala

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    Reader Interactions

    Comments

    1. Vaishali says

      December 24, 2021 at 7:44 am

      5 stars
      Pindi Chana reminds me of my dad , they were his favourite and now mine too !
      These pindi chanas look fantastic , infact the whole breakfast platter looks amazing and I am drooling over it .
      I have yet to post my version of this chana , somehow haven’t posted it .

      Reply
    2. Radha says

      January 09, 2022 at 9:48 am

      5 stars
      This looks very delicious and the platter is amazing! Love the flavor profile and I have never made it in Pindi style and soon need to try this delicious version. YUM!

      Reply

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