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Punjabi·Pakistan · Rawalpindi·Main Courses
ਪਿੰਡੀ ਛੋਲੇ (Pindi Chole)
Delicious dry roasted chickpeas flavoured with spices, a signature dish.
55 min total (prep 20 · cook 35)· Serves 4· Intermediate·New
A staple at Punjabi weddings, Pindi Chole hails from Rawalpindi, known for its robust and smoky flavor.
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Method
- 1Soak chickpeas overnight, pressure cook with a tea bag and water until soft.
- 2In a pan, heat oil and fry cumin seeds and onion slices until golden.
- 3Add cooked chickpeas and powders, stir well, and cook dry.
Chef's tips
- Using tea leaves gives a darker color and adds depth of flavor.
The story
A staple at Punjabi weddings, Pindi Chole hails from Rawalpindi, known for its robust and smoky flavor.
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