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Pindi Chole served on a bowl along with warm pillowy kulchas and raw onion on the side
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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.
    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!