Rawalpindi Chole recipe is a flavourful North Indian recipe using garbanzo beans.

This dry dish is full of essential nutrients, a perfect recipe for lunch or dinner just for your fussy kids and family. It is a Jain recipe, with no onion or garlic. Easy and healthy this is a wonderful recipe for kitty parties, potlucks and even a buffet. Serve it with naan, roti, bread or bhature. Jeera rice too is a great way to eat Pindi Chole.
Pindi Chole, as it is popularly known differs from Punjabi Chana Masala or Amritsari chole masala. Punjabi chole is made with a gravy of onions and tomatoes and is a rich gravy. Tasty Pindi Chole is a dry dish and made by adding pomegranate seeds, mango powder and garam masala powder.
Contents:
- Why am I talking about Choley today?
- What are chickpeas?
- Why should I eat garbanzo or garbanzo bean?
- Can you eat chickpeas every day?
- But how do I include chickpeas specifically in my diet differently?
- The ingredients to make Pindi chole
- How to make Rawalpindi Cholay
- Recipe card for Pindi Cholay
- Variations in making Chickpeas
- Pin for Later

Why am I talking about Choley today?
It is Monday, and you dear reader know I participate in Foodie Monday Blog Hop. We are a group of bloggers who every Monday post on a theme that has maximum votes. This period of lockdowns we are focussing on pantry ingredients as along with you we too are facing problems. Thanks to Mayuri’s suggestions (of Mayuri Jikoni) we have voted for chickpea-based food items.
Do you know Jikoni in Swahili means the kitchen? My bookmarked recipes from Mayuri’s blog, include

Since you know, I cannot help but dig into food and food history, please bear with me.
What are chickpeas?
Chickpeas are also known as Garbanzo or Garbanzo bean, Egyptian pea, Gram, Bengal Gram, Chana. Kaldi or Chane in Kannada and Marathi/Konkani are legumes.
In India, we classify them as Kala chana and Kabuli chana. The Kala Chana is brown and smaller and tastier too. The white chickpeas are called Kabuli chana.
Why should I eat garbanzo or garbanzo bean?
Since garbanzo beans are high in protein, they are a source of protein in Vegetarian and Vegan diet.
Chickpeas are delicious and if included in your diet few of the health benefits you get are:
- Garbanzo bean is a plant-based protein, excellent for vegans and vegetarians.
- Garbanzo beans are high in fibre, protein and minerals and hence are very healthy food.
- Garbanzo bean also helps in controlling blood sugar since they have a low glycemic index.
- Since they are full of fibre and have a low glycemic index, they keep you feeling full for a longer period.
- So since you are feeling full for a longer period, your weight issues will be taken care off.
- They are inexpensive protein that helps keep gut healthier, reduce your risk of developing chronic diseases.
You can check more about the health benefits here at Healthline.

Can you eat chickpeas every day?
You can but won’t you get bored?
Try including one serving of beans of some kind in your meal like peas, lentils, moong, matki. The flavours differ and you can also cook them in different ways. Thus making food tasty and different and healthy choice. This way you can reduce your bad cholesterol and weight too.
But how do I include chickpeas specifically in my diet differently?
Chickpeas are an important ingredient in Indian cuisine, Middle Eastern Cuisine and Mediterranean cuisine.
In general, the chickpeas are available all year round in dry form. To cook chickpeas are soaked and then boiled. You can cook them without soaking however you will have to cook them longer. The chickpeas can be cooked on stove but will take a longer time to cook. The more efficient way will be to pressure cook them.
Add chickpeas to salads, make Indian chaat, sundals. How about some devilled tomatoes or sliders for burgers, falafel? Make stews, chana masala, Chana biriyani, Chana Madra. Roast them for a snack.
Hummus, make regular plain hummus or chocolate hummus!!!
Then we use chickpeas flours by the tons who will say no to besan ladoo or bhajiya? Dhokla, Khandvi, tomato omelette, zunka!
Mysore Pak!! How can I forget it?
Then I also use chickpea flour or besan to thicken my gravies or sprinkle on something like my bhindi bhaji to make it less sticky. There are so many uses that unconsciously I tend to reach out for besan ka atta.
The latest way of using chickpeas is aquafaba, water from chickpeas is an egg replacer, try it.

Now a bit more about Pindi Chole,
- Rawalpindi was where these were first cooked.
- Pindi choley is generally cooked using tea leaves it gives the chana a dark brown colour. Since we are not very fond of the flavour I have skipped adding the tea leaves.
- Also, I have used a mixture of pomegranate seeds or anardana and jeera as one of the spices. You can substitute anardana by tamarind, mango powder, amla or sumac.
- The Pindi chole tasted better the next day so make ahead.
- I have used a mixture of ghee/clarified butter and oil but if you want to make it Vegan replace the ghee with oil.
- Also, when you serve a person who does not eat onions or garlic avoid garnishing with onions.
The ingredients to make Pindi chole
- Chana: Regular Kabuli chana or chickpeas soaked overnight or for 2 hours in hot water.
- Pomegranate seeds: Also called anardana, are a bit on the sour side but tasty.
- Jeera seeds: Cumin seeds along with pomegranate seeds give a delicious flavour.
- Green Chillies: Slit and use as per your taste.
- Ginger: Juliennes of ginger that enhance the flavours of the dish.
- Whole Spices: Big cardamom called badi elichi, dalchini/cinnamon, cloves.
- Spice powders: Coriander powder or dhania powder, pepper powder, garam masala, mango powder.
- Oil: Use an oil that has no flavour. I have used rice bran oil, you can use sunflower or vegetable oil.
- Ghee: Clarified butter, as far as possible use homemade ghee.
- Salt: To taste
- Water: This recipe, like most Indian recipes, uses water.
- Onions and lemon: To garnish

How to make Rawalpindi Cholay
- Rinse and soak the Kabuli chana overnight. If you have not soaked overnight then soak them 2 hours before in hot water. The water should be at least 3 inches over the level of the grams. You will need a big bowl as the chickpeas swell.
- At the end of the soaking time, I rinse them yet again and transfer to a bowl. Add water, a little salt, cardamom, cloves and cinnamon. Stir and pressure cook for 4 whistles. Let the pressure come down naturally.
- Meanwhile, in a thick kadhai/wok add the pomegranate seeds and jeera till you get an aroma. Transfer to a pan and cool. Once cool grind to a fine powder. I suggest you make a big batch of this delicious masala. It tastes great on fruits too.
- Once the cooker opens, drain the water from the chickpeas and reserve the water.
- To the chana add the pomegranate and jeera powder, and the rest of the spice powders. Add a little salt, say ½ a teaspoon, ginger and green chillies and mix well. Check seasonings.
- In thick kadhai/wok heat the mixture of ghee and oil till it starts smoking. Add over the chickpeas evenly pour the reserved liquid and mix again.
- Place the kadhai/wok back on medium flame add the chickpeas and cook well till the liquid dries up. Stir till the oil oozes out( this did not happen in my case as I used little oil and ghee). Stir occasionally after about 10 minutes the chickpeas will be ready.
- Serve hot garnished with onions slices and lemon.

Recipe card for Pindi Cholay

Pindi Chole Recipe
Equipment
- Bowls
- Pressure cooker
- chutney jar of mixer/blender
- Kadhai/wok
- Spoons and Ladles
Ingredients
- 1 cups chickpeas dry soaked overnight
- 1 bada elichi/masala cardamom
- 1 inch dalchini/cinnamon
- 2 cloves
- ¾ tablespoon pomegranate seeds
- ½ tablespoon jeera/ cumin seeds
- 1 tablespoon dhania/coriander seeds powder
- ½ teaspoon pepper powder
- ½ tablespoon amchoor powder
- ½ teaspoon garam masala
- 4 green chillies slit
- 3 tablespoon oil
- 3 tablespoon ghee
- Salt to taste
To Garnish:
- 1 medium onion sliced
- 1 lemon cut in wedges
Instructions
- Rinse and soak the chana in a bowl overnight.
- In the morning wash and rinse the chana and pressure cook for 4 whistles with 2 cups of water, ½ teaspoon salt, cardamom, cloves and cinnamon.
- Let the pressure come down naturally.
- Meanwhile, in a thick kadhai/wok add the pomegranate seeds and jeera till you get an aroma.
- Transfer to a pan and cool and grind to a fine powder. Set aside.
- Once the cooker opens drain all the liquid from the chickpeas. Reserve the water.
- To the chana add the pomegranate and jeera powder, and dhania powder, pepper powder and amchur powder. Add a little salt say ½ a teaspoon, ginger and green chillies and mix well.
- In thick kadhai/wok heat the mixture of ghee and oil till it starts smoking. Add over the chickpeas evenly pour the reserved liquid and mix again.
- Place the kadhai/wok back on medium flame add the chickpeas and cook well till the liquid dries up. Stir till the oil oozes out( this did not happen in my case as I used little oil and ghee). Stir occasionally after about 10 minutes the chickpeas will be ready.
- Serve hot garnished with onions slices and lemon.
Notes
- You can use any garam masala but a mixture of North Indian garam masala will make the dish taste better.
- You can substitute anardana by tamarind, mango powder, amla or sumac.
Variations in making Chickpeas
- Butter Cholay
- Samosa Chaat
- Kushari/Koshary
- Chotpoti
- Spicy Oven-Roasted Chickpeas From My Spicy Kitchen
- Lebanese Chickpeas Salad from Sizzling Tastebuds
Pin for Later

Priya Vj says
I just love Chole in any form . This is a very nice no onion no garlic recipe which deftly will be liked by my family .
ArchanaPotdar says
Thanks,Priya.
Poonam Bachhav says
Rawalpindi chole is my choice of curry to open a fast when fresh vegetables are out stock as this curry is satvik. Love the tangy spicy flavors of pindi chole. You have presented it beautifully !
ArchanaPotdar says
Thanks, Poonam.
Swati says
Love such easy peasy recipes.. Chane looks so inviting and delicious A no fuss recipe where one doesn't need to fry the masalas and yet so flavorful with some spices thrown in..
ArchanaPotdar says
True it tastes amazingly delicious minus all the frying and roasting. Thanks.
The Girl Next Door says
Wow! This looks so good and absolutely delicious!
Pindi Chole has always been on my list of things to make. Now you're tempting me to get started right away. 🙂
ArchanaPotdar says
Thanks, Priya
Mayuri Patel says
Delicious and tempting. Love Pindi Chole but we don't mind the tea flavor at all.While I can have it practically everyday as its tangy, hubby finds it too dry even if I serve a dal with it. So I land up making for myself to enjoy it not as a sabji but on its own.
ArchanaPotdar says
😀 I know something are delicious even on their own.
NARMADHA says
No onion and garlic pindi chole looks so flavorful. I love the masala you have used and bookmarking the recipe to try sometime. We never get bored of different ways we make chole
ArchanaPotdar says
Thanks, Narmada.
Sujata Roy says
I love the no onion garlic dishes more than with onions. Your chhole looks absolutely delicious and flavorful. Loved the use of different aromatic spices here. I would love to try it soon.
ArchanaPotdar says
Thanks, Sujata.
[email protected] says
I love Pindi Chole. The Jain Version looks super tempting. A perfect snack with some hot masala chai. Love your click too.
Preethi'sCuisine says
I love Pindi Chole. The Jain Version looks flavorful and super tempting. A perfect snack with some hot masala chai. Love your click too.
ArchanaPotdar says
Thanks, Preethi.
vasusvegkitchen says
Pindi chole looks more delicious and flavorful di, as always loved your write up. Tip that you shared "water from chickpeas is an egg replacer" is very useful di. Adding pomegranate is very new to me, never tasted this pindi chole. Loved your version a lot di, bookmarking to try & tast it soon.
ArchanaPotdar says
Thanks, Aruna.
waagmi says
All time favorite...looks really tempting, bingo
ArchanaPotdar says
Thanks.
Sasmita says
Pindi chole looks vert tasty and yum ! This is one of our favorite dish, I often make using chickpeas this. So perfect for us to go with poori or paratha 🙂
ArchanaPotdar says
😀