Pindi Chole
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Pindi Chole is a robust and intensely spiced Punjabi chickpea delicacy originating from the Rawalpindi region. Unlike traditional chickpea curries, this dish is distinctive for its dark, almost black color and a dry, semi-mashed consistency. The signature hue is achieved by boiling chickpeas with tea leaves or dried amla. The flavor is a complex blend of tangy pomegranate seeds, roasted cumin, and black salt, offering a spicy and sour profile that is highly addictive. It is a staple street food classic, typically served at breakfast or lunch with fluffy bhaturas or stuffed kulchas. Best enjoyed hot with sliced raw onions and tangy green chilies.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to the authentic dark color is boiling the chickpeas with tea bags or dry amla; do not skip this step.
- Roasted and ground pomegranate seeds (anardana) provide the signature sourness that makes Pindi Chole unique.
- Mashing some of the chickpeas directly in the pan creates a thick, flavorful coating without needing a lot of gravy.
- Always use ghee for the final tempering; it provides a much deeper and richer aromatic profile compared to oil.
Nutritional Information(Per 250g)
210 kcal
11g
9g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.