Recipe by: Rachna Kulshrestha

Source: Family Recipe

Serves: 6



  • 350g dried white chickpeas (chole), soaked for 8 – 9 hrs
  • 4 cloves
  • 2 cinnamon sticks
  • 2 black cardamoms
  • 2 green cardamoms
  • 2 bay leaves
  • 1 black tea bag
  • 2 – 3 tsp black salt*
  • 1 tsp cumin seeds
  • 3 tsp ginger & garlic paste
  • 1 tsp red chilli powder
  • 2 tsp ground coriander
  • 1 tsp garam masala powder
  • 2 – 3 tsp chole masala (optional)
  • 1 tsp dried mango powder (Amchur)
  • 3 tbsp oil
  • Black salt or regular salt
  • 1 tbsp lemon juice


  • In a pressure cooker, combine soaked chickpeas, cloves, cinnamon sticks, black and green cardamoms, bay leaves, black tea bag and black salt. Add enough water to just cover the chickpeas and cook for 15 – 20 mins, or until the chickpeas are cooked. (You could also tie the spices in a muslin cloth and add to the chickpeas.)
  • Once cooked, drain the chickpeas and remove spices and teabag.
  • In a frying pan, heat some oil and add cumin seeds. Fry until it changes colour and add garlic and ginger paste. Add the spice powders and fry for a minute, then add the boiled chickpeas and mix well. Add black salt/regular salt according to taste.
  • Cook the chickpeas for another 5 – 7 mins on a low heat, or return to pressure cooker to cook for another 10 mins. Lastly, add lemon juice to the chickpeas and mix well. Serve with fried green chillies, sliced onions, chopped tomatoes and lemon wedges on the top (optional).

Download PDF version here: indian-pindi-chole-rachna-kulshrestha