Pindi Chole Masala Recipe: How to Make Authentic Punjabi Chole

Pindi Chole Masala is more than chickpeas and spices—it’s the smell of cumin and dried pomegranate seeds filling the kitchen, the slow simmer of memories, and the joy of digging into bhature smeared with that tangy, smoky masala.

Every bite carries a story: of tradition, warmth, and the little rituals that make a house feel like home.

What is Pindi Chole? A Guide to This Classic Punjabi Dish:

Pindi Chole is the kind of dish that takes you straight to the bustling streets of Rawalpindi, where the air is thick with the smell of spices. It’s not your typical chana masala, with its rich gravy. No, Pindi Chole is all about tender chickpeas coated in bold, rustic flavors – cumin, and a tangy punch from anardana (dried pomegranate seeds). The real magic comes from the smoky, sour notes of tamarind and the perfect hit of pindi chole masala.

This iconic Indian dish shines best when served with soft, pillowy bhature or crisp kulchas, paired with a side of crunchy onions, spicy Indian pickles, and fiery green chilies. Whether you’re enjoying it at a street food stall or at a big family gathering, Pindi Chole has a way of turning any meal into a bold, flavor-packed feast that you won’t forget anytime soon.

Difference Between Pindi Chole and Regular Chana Masala:

Pindi Chole and Chana Masala both feature chickpeas but have distinct flavors. Pindi Chole is a dry, spice-rich dish that combines bold spices like cumin and dried pomegranate seeds for a smoky and tangy taste. Many recipes, including yours, incorporate onions and tomatoes, adding complexity while keeping a drier texture.

In contrast, Chana Masala is saucy and gravy-based, with a heavy emphasis on onions, tomatoes, and fresh ginger-garlic, resulting in a milder, sweeter flavor. While Pindi Chole offers intense, concentrated flavors, Chana Masala provides a comforting, aromatic experience, making each dish uniquely delightful!

How to get authentic dark color of Pindi Chole:

Many recipes use tea leaves or tea bags (and sometimes dried amla) while cooking chickpeas to give that classic rich brown‑black color. I did not take the risk and used both!

Print Recipe

Step-by-Step Recipe for Pindi Chole Masala

This Pindi Chole Masala recipe features perfectly spiced chickpeas cooked with a homemade chole masala blend, onions, tomatoes, and a tangy tamarind twist, making it an ideal dish to serve with bhature or kulcha.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 30 minutes

Soaking time for chole 6 hours

Ingredients

Chole:

• 2 cups Kabuli chana (dry chickpeas small size
• 6 cups water
• 3-4 slices dried amla
• 1½ tbsp tea leaves in tea bags
• Salt to taste

Chole Masala:

• 3-4 dry red chilies
• 1-2 bay leaves
• 6 tbsp coriander seeds
• 3 tbsp cumin seeds
• 10-12 peppercorns
• 7-8 cloves
• 7-8 cardamom pods
• A piece of mace
• 3 1-inch cinnamon sticks
• ¼ nutmeg
• 3 black cardamom pods
• 2 tsp ajwain
• 2 tbsp kasoori methi dried fenugreek leaves
• 4 tbsp anardana whole or dried pomegranate seed powder
• 2½ tbsp amchur dry mango powder

Wet Masala:

• ½ cup oil any seed oil (preferably mustard oil)
• 2 tsp garlic chopped
• 1 tbsp ginger chopped
• 2 slit green chilies
• ½ cup onions chopped
• ½ tsp turmeric powder
• ¾ tsp Kashmiri chili powder
• 3 tbsp prepared chole masala from above
• ¾ cup tomato puree freshly pureed
• Salt to taste
• 2 tbsp tamarind water
• Water as needed

Tempering (Tadka):

• 1 tbsp ghee
• 1 tsp Kashmiri chili powder
• 1 tsp cumin seeds

Instructions

Step 1: Prepare the Chole

1. Soak the Chickpeas: Rinse 2 cups of Kabuli chana and soak them in water overnight or for at least 8 hours.
2. Cook the Chole: Drain the soaked chickpeas. In a large pot, add 6 cups of water, soaked chickpeas, dried amla tied in a muslin cloth, tea leaves in tea bags, salt, and baking soda.
3. Simmer: Bring the mixture to a boil, then reduce the heat and simmer until the chickpeas are tender but not mushy (around 30-45 minutes). Drain and set aside, discarding the amla and tea bags.

Step 2: Make the Chole Masala

1. Roast the Spices: Dry roast coriander seeds, cumin, red chilies, black cardamom, green cardamom, cinnamon sticks, cloves, peppercorns, bay leaves, mace, nutmeg, and ajwain on medium heat until aromatic. Let them cool.

2. Grind: Once cooled, grind the roasted spices into a fine powder. Add kasoori methi, anardana powder, and amchur powder to the mix. This is your chole masala.

Step 3: Prepare the Wet Masala

1. Sauté the Aromatics: Heat ½ cup of oil in a large pan. Add hing (asafoetida), chopped garlic, ginger, and slit green chilies. Sauté for a minute until fragrant.
2. Add Onions: Add the chopped onions and cook until golden brown.
   
3. Spice it Up: Stir in turmeric powder, Kashmiri chili powder, and 3 tablespoons of the prepared chole masala. Cook for 1-2 minutes until the spices are well incorporated.
4. Tomato Puree: Add the freshly pureed tomatoes and cook until the oil separates from the masala, about 5-7 minutes.
5. Season: Add salt, black salt, and tamarind water for a tangy flavor. Adjust water as needed for desired consistency.

Step 4: Combine Chole and Wet Masala

1. Mix: Add the cooked chole to the wet masala and mix well. Cook on low heat for 10-15 minutes, allowing the flavors to meld together.

Step 5: Tempering (Tadka)

1. Prepare Tadka: Heat 1 tbsp of desi ghee in a small pan. Add 1 tsp Kashmiri chili powder and immediately pour this tempering over the prepared chole.

Step 6: Serve

1. Garnish with fresh coriander leaves and serve hot with bhature, kulchas, or steamed rice.
2. Enjoy your flavorful Pindi Chole Masala!