Amritsari Pindi Chole – The Quintessential Punjabi Classic Recipe

When it comes to North Indian cuisine, few dishes embody the soul of Punjab like Amritsari Pindi Chole.

Spicy, smoky, and rich in flavor, this dish hails from the heart of Amritsar and is a staple on Punjabi thalis and festive tables alike.

Unlike the regular chole, Pindi Chole is drier, darker in color, and intensely spiced—cooked without onions or tomatoes but full of bold masalas. I add a little bit of onion for that little extra velvety taste.

Traditionally paired with bhature, kulchas, or parathas, this Amritsari Pindi Chole is a perfect recipe for weekend brunches, special occasions, or comfort food when you’re craving something truly authentic. Let’s explore how you can recreate this iconic dish in your own kitchen!

How To Make Amritsari Pindi Chole

Bold, spiced to perfection, and beautifully rustic, it’s a celebration of how simple ingredients can create complex flavor. Whether served with flaky kulchas, puffed bhature, or even rice, this dish is sure to steal the show.

Amritsari Pindi Chole – The Quintessential Punjabi Classic Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Cuisine: Global
Course: Side Dish, Starters
Serves: 4 people

Author: Ranjeeta Nath Ghai

🍛 Ingredients For Amritsari Pindi Chole

For boiling chickpeas:

2 cups – White chickpeas (Kabuli chana, small size, soaked overnight)
2 – Tea bags (for color)
3-4 slices Amla (dried) or 3-4 tsp amla powdwer
1½ tsp Baking Soda
Bay leaf – 1
Cloves – 4
Cinnamon stick – 1 inch
Black cardamom – 1
Salt – 1 tsp

For CHOLE MASALA spice mix:

Red chili powder – 1 tsp
½ tsp Garam masala
½ tsp – Black salt
3-4 – Dry red chillies
6 tbsp Coriander seeds
3 tbsp Cumin
10-12 – Peppercorn
7-8 – Cloves
7-8 – Cardamom
a small piece of Mace
3 – Cinnamon (1 inch)
¼ – Nutmeg
3 – Black cardamom
2 tsp – Ajwain
2 tbsp – Kasoori methi (dried)
4 tbsp – Anardana Powder
2½ tbsp – Amchur powder

WET MASALA For cooking gravy:

½ – cup Oil
½ tsp – Hing (asafoetida)
2 tsp – Garlic, chopped
1 tbsp – Ginger, chopped
2 – green chilli Slit
½ cup Onion, chopped
½ tsp – Turmeric
¾ tsp – Kashmiri chilli powder
3 tbsp – CHOLE MASALA (given above)
¾ cup – Tomatoes (freshly pureed)
2 tbsp – Tamarind Water
Ginger – 1 tbsp, julienned
1 tsp – Kasuri methi, crushed
1 tbsp – Lemon juice
Fresh coriander leaves – for garnish
to taste Salt
a dash Water

🔥 Method: How to Make Amritsari Pindi Chole

1. Boil the chickpeas

Boil the tea leaves and amla powder together for and cover the lid and let it simmer for 2 mins.
Drain soaked chickpeas add them in the cooker.
Seive the tea bags/tea leaves and amla broth and add them to the soaked chickpeas in the cooker.
Adjust the water and pressure cook for 5–6 whistles or until soft but not mushy.

2. Prepare the spice mix

While your chickpeas are getting pressure-cooked, you can save time by roasting all the spices of the CHOLE MASALA and grinding them together.

3. Cook the chole

Add the mustard oil or ghee in a heavy-bottomed pan and heat until it smokes slightly (to remove raw flavor), then lower the heat.
Add ginger garlic paste, green chilies, and onion. Sauté till golden brown.
Add turmeric, Kashmiri lal chilli powder, and chole masala.
Sauté till it releases aromatic flavour and add tamarind paste.
Cook for 2 more minutes and add the boiled chickpeas and sauté for 2–3 minutes.
Stir gently to coat the chole evenly. Add a light splash of reserved cooking water to loosen it slightly (the dish should remain mostly dry).
Sprinkle kasuri methi and let it cook uncovered for 8–10 minutes on low flame, allowing the spices to cling to the chole.

4. Finish with freshness

Turn off the heat. Add lemon juice and mix gently.
Garnish with fresh coriander and extra ginger juliennes if desired.
Add a teaspoon of fresh ghee on top for the rich taste.

👩‍🍳 Pro Tips for Perfect Pindi Chole

Use tea bags or dried amla (or both): They give the chole their signature dark color without affecting taste.
No tomato: Authentic Pindi Chole relies solely on dry spices. Resist the urge to add gravy!
Roast your spices: For deeper flavor, lightly roast the powdered spices before adding.
Mustard oil + Ghee = flavor boost: It’s traditional and adds the earthy depth Pindi Chole is known for.
Let it sit: Like many Indian dishes, it tastes even better after a few hours as the spices blend in with each other.

Amritsari Pindi Chole is not just a dish—it’s an experience of Punjab on a plate. Serve it hot with bhaturas, puris, or steamed rice for a truly authentic experience.

This classic Punjabi dish is perfect for festive occasions, family gatherings, or simply when you want to enjoy a flavorful meal that captures the essence of North Indian cuisine.

The combination of bold spices and earthy undertones makes it a favorite for festive occasions and everyday meals alike. Its versatility allows for pairing with various breads or rice, making it a staple in Punjabi cuisine.

So next time you’re planning an Indian meal, skip the curry and try these dry, spiced chickpeas—you’ll be surprised how addictive they are!

Amritsari Pindi Chole – The Quintessential Punjabi Classic Recipe

Amritsari Pindi Chole – The Quintessential Punjabi Classic Recipe