Pindi Chole or Pindi Chana, a chana recipe that came from Rawalpindi, Punjab, is a dry version of the recipe of cooking white chickpeas or Kabuli Chana. This is a delicious and healthy, protein-packed dish and is one of the most simple and quickest recipes that can be made from Chole.


Pindi Chole or Pindi Chana
Pindi Chole or Pindi Chana


Unlike other Punjabi chole recipes, there are no onions and tomatoes that are added along with the dish so there is no need for you to chop or grind anything for this dish. Ginger-garlic paste and spice powders are added along with a squeeze of lemon juice in order to make this dish flavorful and delicious. Also carefully take note that the traditional recipe has no added teabags during the boiling.


All in all, cooking this dish requires you to follow these instructions.



For Pressure Cooking

  • ½ cup Dry Kabuli Chana
  • 2 cups Water
  • ½ inch Cinnamon Stick
  • 2 pcs. Black Cardamom
  • 1 pc. Teabag (optional)


For Pindi Chole

  • 2 tbsps. Oil
  • 1 tsp. Ginger Paste
  • ½ tsp. Garlic Paste
  • ¾ tsp. Red Chili Powder
  • ½ tsp. Coriander Powder
  • ½ tsp. Cumin Powder
  • ½ tsp. Garam or Chole Masala
  • ½ tsp. Anardana Powder
  • 1 ½ tsp. Lemon Juice
  • Salt to taste



  1. Wash the dried chana in cold running water until it comes clean. Soak it for at least eight hours or overnight.


  1. After soaking, add two fresh cups of water, black cardamom, cinnamon stick and the teabag. Pressure-cook it for at least two whistles on High setting and another 15 minutes on low heat. After cooking, drain the water and discard the teabag along with other added spices.
  2. In a separate frying pan, add garlic and ginger paste in a heated oil. Sauté it until the raw smell of ginger and garlic is gone. Add the remaining spices and cook for 30 seconds.


  1. After that, add the drained chana and some salt. Stir well and cook in the smallest heat setting for at least 5-6 minutes.


  1. Finally, squeeze the lemon juice, mix well and serve.