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Amritsari Pindi Chole

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Adjust Servings:
For Boiling Chole
2cups Kabuli chana (small size)
6cups Water
3-4 slices Amla (dried)
1½ tbsp Tea Leaves
to taste Salt
1½ tsp Baking Soda
For Chole Masala
3-4nos Dry red chillies
1-2nos Bayleaf
6tbsp Coriander seeds
3tbsp Cumin
10-12nos Peppercorn
7-8nos Cloves
7-8nos Cardamom
a small piece Mace
3nos Cinnamon (1inch)
¼ no Nutmeg
3nos Black cardamom
2tsp Ajwain
2tbsp Kasoori methi (dried)
4tbsp Anardana Powder
2½ tbsp Amchur powder
For Wet Masala
½ cup Oil
½ tsp Heeng (asafoetida)
2tsp Garlic chopped
1tbsp Ginger chopped
2nos green chilli Slit
½ cup Onion chopped
½ tsp Turmeric
¾ tsp Kashmiri chilli powder
3tbsp Chole Masala
a dash Water
¾ cup Tomatoes (freshly pureed)
to taste Black salt
to taste Salt
2tbsp Tamarind Water
For Tempering
1tbsp Desi Ghee
1tsp Kashmiri chilli powder
For Garnish
Boiled Potato diced
Paneer Cubes
Pickled Chilli
Onion Rings
Hummus using leftover Pindi Chole
1cup Leftover Pindi Chole
2tbsp Onion chopped
2tbsp Tomato chopped
½ no Green chilli chopped
2nos Lemon Wedges
Handful Coriander chopped
Few Pita Bread

Amritsari Pindi Chole

Amritsari Pindi Chole | Kunal Kapur Recipe


    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.

    • 1hr 5mins
    • Serves 6
    • Medium


    • For Boiling Chole

    • For Chole Masala

    • For Wet Masala

    • For Tempering

    • For Garnish

    • Hummus using leftover Pindi Chole



    Towards the end of the recipe watch Masala Hummus using Leftover Chole.




    For Chole Masala

    Dry roast all the spices and grind them into a powder and mix them together.


    For Boiling Chickpeas

    Soak the chole overnight. Drain water and add fresh water (6cups) and place them in cooker. Separately boil chai patti in 2cups of water for 2mins, strain and add the tea water in the pressure cooker along with salt, baking soda and few dried amla slices. Give 6-7 whistle on medium flame. Once done remove from heat and keep aside.


    For Wet Masala

    Heat oil in an iron kadai, add heeng and then add onion and brown them. Add ginger, garlic and chillies. Add turmeric, chilli powder and coriander powder. Now add chole masala and cook it. Once the masala leaves oil add in the boiled chole. Cook them without much water till they leaves the oil. Press them gently to mash some of them to make them thick. Add amchur and a dash of tamarind water, salt, black salt and water. Now let it boil and thicken up the chickpea stew.
    Check and adjust the seasoning, add diced potato, paneer and chopped coriander.


    For Final Tempering

    Separately heat ghee and add chilli powder, now add it to the chole and serve them hot.


    Tips & Tricks while cooking Chole

    if you do not wish to add tea or amla to the chole it is fine, they only impart a darker colour more than flavour.
    To get tender chole soak them over night and definitely add baking soda.
    Once you add the dry spices add a dash of water so that they don’t burn off.
    To make it more sour you may want to add a little bit of tamarind.
    You can prepare chole and deep freeze them for a month to use.
    Once ready use chole within 3 days.


    Extra Shots - Hummus using leftover Pindi Chole

    Grind the leftover pindi chole into a fine puree in a mixer grinder. Remove and add chopped onions, tomatoes, green chillies, squeeze lemon, coriander chopped and mix them up.
    Serve it with toasted pita bread.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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