Pindi chole
(Pindi chana, पिंडी छोले)
Pindi chole is a traditional dish originating from the Punjab region. It's typically made with a combination of chickpeas (kabuli chana), split bengal gram (chana dal), cardamom, cinnamon, cumin, ginger, chili peppers, tea leaves, baking soda, turmeric, onions, garlic, tomatoes, garam masala spices, and coriander.
The tea leaves give this curry a dark brown color and make it acidic, which also makes the chickpeas tender in the process. The curry is cooked until the tomatoes turn mushy and the chickpeas become tender. Once done, pindi chole is often served with bhatura, roti, naan, or jeera rice on the side.
Serve with
Bhatura
Bhatura is a deep-fried, leavened bread with North Indian origins and a light, fluffy texture. Its unique texture is achieved by letting the dough ferment for almost one ... Read more
Jeera bhaat
Jeera rice is a simple Indian dish made with rice and cumin seeds. Basmati rice is typically mixed with cumin seeds which have been fried in ghee, and the dish can be ... Read more
Naan
Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau,... Read more
Roti
Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine.... Read more
WHERE TO EAT The best Pindi chole in the world (according to food experts)
