Amritsari Pindi Chole

Amritsari Pindi chole is a full-flavored preparation of chickpeas (chole). Pindi chole is spicy and tangy, with flavors of garlic, whole spices, pomegranate seeds, Amritsari Chole is an authentic Punjabi style chickpea curry that would surely bring a flavor to Amritsar streets.

Serves – 6
For boiling chana
Kabuli chana (small size) – 2 cups
Water – 2cups
Dried Amla – 3-4nos
Chai patti (tea leaves) – 1½ tbsp
Salt – to taste
Baking soda – 1½ tsp
Water – 6cups

For chole masala
Dry red chilli – 3-4 nos
Bay leaf – 1-2nos
Coriander seeds – 6tbsp
Cumin – 3tbsp
Peppercorns – 10-12nos
Cloves – 7-8nos
Cardamom – 7-8nos
Mace – a small piece
Cinnamon (1inch) – 3nos
Nutmeg – ¼ no
Black cardamom – 3nos
Ajwain – 2tsp
Kasoori methi – 2tbsp
Anardana powder – 4tbsp
Amchur powder – 2½ tbsp

For wet Masala
Oil – ½ cup
Hing – ½ tsp
Garlic chopped – 2tsp
Ginger chopped – 1tbsp
Green chilli slit – 2nos
Onion chopped – ½ cup
Turmeric – ½ tsp
Kashmiri Chilli powder – ¾ tbsp
Chole Masala – 3tbsp
Water – a dash
Tomatoes (freshly pureed) – ¾ cup
Black salt – to taste
Salt – to taste
Tamarind powder –
Boiled potato cubes
Paneer cubes
Freshly pickled chilli
Onion rings

For tempering
Desi ghee – 1 tbsp
Kashmiri chilli powder – 1tsp



  • Pour clean water in a utensil and add Tea leaves along with Amla into it.
  • Strain this tea water and Amla.
  • Add this water into Cooker with well soaked Chole and boil it with Baking Soda.
  • After one whistle on high flame, cook it on low flame for another six whistles.
  • In a pan put dry red chili, coriander pods, cinnamon, bay leaf, cumin, javitri(mace), Jaiphal (Nutmeg), Peppercorn, Long (Clove), green cardamom, black cardamom, carom seeds, Kasuri methi etc. into the pan. Roast them till they turn brown, then after cooling, make the powder.
  • Heat oil in the pan, add hing, chopped ginger, garlic and green chili, fry them for one minute. Add chopped onions and fry them till they turn brown, add water.
  • Add tomato puree and cook it till the oil separates.
  • Add boiled chickpeas along with water and sauté it. Then add salt to taste.
  • Now, cook it on low flame till it thickens. You can also add optional tamarind puree for the taste.
  • In a short pan heat the ghee and chili powder to it.
  • Turn off the gas and garnish it with, boiled potato cubes, green chili, and paneer cubes. Pour the chili-infused oil on top of Chole and serve it.