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Pindi Chole

There’s something deeply comforting about Pindi Chole—a dish that skips the usual onions and tomatoes yet bursts with bold, earthy flavors. Hailing from Rawalpindi (now in Pakistan), this Punjabi classic is a testament to how simplicity can shine when spices take center stage.

Pindi Chole

Perfect for lazy Sundays or festive spreads, this recipe can be you go-to for no-fuss comfort food. Pro tip: Serve it with raw onions and lemon wedges for a fresh crunch that cuts through the richness.

Ingredients for Pindi Chole

  • P Mark Kachi Ghani Mustard Oil – 3 tablespoons

  • White Chickpeas (Kabuli Chana) – 1.25 cups (soaked overnight)

  • Ginger – 1-inch piece, julienned

  • Green Chilies – 2, slit

  • Chole Masala Powder – 2 tbsp

  • Dry Mango Powder (Amchur) – 1 tsp (adjust to taste)

  • Black Salt (Kala Namak) – 1 tsp

  • Regular Salt – According to taste

  • Black Tea Bag – 1 (optional, for color)

  • Water – as needed

  • Fresh Coriander Leaves – for garnishing

  • Lemon Wedges – for serving

Method for Pindi Chole

  1. Rinse white chickpeas thoroughly and soak them in water overnight or for at least 8 hours.

  2. Drain the soaked chickpeas and transfer them to a pressure cooker. Add enough water to cover the chickpeas, a pinch of salt, and the black tea bag (if using) to impart a rich color.

  3. Pressure cook the chickpeas until they are soft and tender. Discard the tea bag after cooking.

  4. In a small bowl, combine the chole masala powder, dry mango powder, black salt, and regular salt. Adjust the quantities to suit your taste preferences.

  5. Heat P Mark Kachi Ghani Mustard Oil in a heavy-bottomed pan until it reaches its smoking point, then reduce the heat.

  6. Add the julienned ginger and slit green chilies to the oil, sautéing them until fragrant.

  7. Add the cooked chickpeas to the pan, stirring well to ensure they are evenly coated with the mustard oil, ginger, and green chilies.

  8. Sprinkle the prepared spice mix over the chickpeas, mixing thoroughly to combine all the flavors.

  9. Allow the chickpeas to cook on low heat, stirring occasionally, until any excess moisture evaporates and the spices adhere well to the chickpeas, resulting in a dry consistency.

  10. Transfer the Pindi Chole to a serving dish. Garnish with freshly chopped coriander leaves.

  11. Your Pindi Chole are ready! Serve hot with lemon wedges on the side, accompanied by roti, naan, or paratha.

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