Pindi-Style Chole
Pindi-style chole is drier and more intensely coated in masala than the gravy-rich Amritsari version. This adaptation uses the Amritsari Chole potli to flavour and darken the chickpeas during cooking, then finishes them with a concentrated onion-free spice coating.
Servings
4
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Extra Time
Soaking Time: 8–10 hours
✨ Zaika Potli Secret Technique
Cook 1 Amritsari Chole potli with the chickpeas in the pressure cooker. Remove it before draining and beginning the dry masala stage.
Ingredients
Main Ingredients
- Dried kabuli chana — 1½ cups / 300 g
- Water — 5 cups
- Salt — 1½ tsp
Zaika Potli
- Amritsari Chole — 1 potli
For the Masala
- Ghee — 2 tbsp
- Ginger — 1 tbsp, finely chopped
- Green chilli — 1, slit
- Coriander powder — 2 tsp
- Roasted cumin powder — 1 tsp
- Kashmiri chilli powder — ¾ tsp
- Amchur — ½ tsp
- Black salt — ¼ tsp
- Reserved chickpea cooking liquid — ½ to ¾ cup
For Finishing
- Fresh coriander — 2 tbsp
- Ginger juliennes — 1 tbsp
- Lemon juice — 1 tsp, optional
Cooking Instructions
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1Soak the chickpeas overnight, then drain and rinse.
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2Pressure-cook with water and the Amritsari Chole potli until tender.
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3Allow the pressure to release naturally and remove the potli.
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4Drain the chickpeas, reserving at least 1 cup of the cooking liquid.
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5Heat ghee in a wide kadai.
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6Add ginger and green chilli and sauté briefly.
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7Lower the heat and add coriander powder, roasted cumin powder and Kashmiri chilli powder. Stir for 20– 30 seconds.
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8Immediately add ½ cup reserved chickpea liquid so the ground spices do not burn.
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9Add the cooked chickpeas and toss thoroughly.
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10Cook uncovered over medium-low heat for 10–12 minutes, stirring often, until the liquid reduces and the masala clings tightly to the chickpeas.
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11Add amchur and black salt near the end.
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12Taste before adding lemon juice, as the potli already contributes acidity from amla and anardana.
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13Finish with coriander and ginger juliennes.
💡 Chef's Pro Tip
The defining texture here is not a loose curry. Stop cooking when the chickpeas are moist, glossy and thoroughly coated but there is almost no free gravy in the pan.
🍽️ Perfect Serving Pairings
My Take On Pindi-Style Chole
Pindi-style chole is drier and more intensely coated in masala than the gravy-rich Amritsari version. This adaptation uses the Amritsari Chole potli to flavour and darken the chickpeas during cooking, then finishes them with a concentrated onion-free spice coating.
The Secret: The defining texture here is not a loose curry. Stop cooking when the chickpeas are moist, glossy and thoroughly coated but there is almost no free gravy in the pan.