How to Make Pindi Chole with Bhature – Spiced Punjabi Chickpea Curry and Fluffy Bread

Pavithra Sathyaraj June 05, 2025

 

A bowl of Pindi Chole, a dark and spiced Punjabi chickpea curry, served with golden, fluffy bhature and sliced onions on the side.

 “A taste of Punjab in every bite – bold spices, tender chickpeas, and golden, puffed-up bhature to complete the feast!”

Introduction:

    There’s something incredibly satisfying about digging into a plate of hot, spicy, and hearty Pindi Chole with Bhature. This iconic North Indian dish combines robust chickpeas cooked in a medley of aromatic spices with fluffy, deep-fried bread, creating a contrast of textures and flavors that’s hard to resist. It’s a beloved choice for festive meals, Sunday brunches, or celebratory spreads that demand something extra special. With each bite, you’ll taste the depth of masalas, the earthiness of chickpeas, and the richness of Punjabi tradition. This recipe is a true representation of India’s culinary brilliance.

    What sets Pindi Chole apart from other chickpea curries is its unique preparation method. Unlike the more saucy versions of chole, this dry, intensely flavored variant uses minimal water and relies heavily on spices like amchur, anardana, black cardamom, and dry mango powder for its tang and punch. The result is a dish that’s not only intensely spiced but also smoky and complex. Served with hot, fluffy bhature, it creates a complete meal that satisfies both hunger and the soul.

    The star of the plate – Bhature, is no less iconic. These large, puffed-up breads are made from a fermented dough of refined flour, yogurt, and a hint of leavening agents. When deep-fried, they puff up beautifully into golden pillows of joy. Pairing bhature with spicy Pindi Chole makes for a hearty Punjabi combo that has made its way from the streets of Amritsar to homes and restaurants across India and the globe. Perfect for weekend indulgence or when entertaining guests.

    If you’re looking for a flavorful, protein-rich, and indulgent Indian dish that makes your taste buds dance, look no further than Pindi Chole with Bhature. It’s not just food—it’s an experience. This recipe will guide you through recreating the magic at home, from the boiling of the chickpeas to the perfect puff on the bhature. Whether you’re new to Indian cooking or an expert, this recipe is sure to win hearts and taste tests alike.

History and Significance of Pindi Chole with Bhature:

👉The Roots of Pindi Chole in Rawalpindi:

    Pindi Chole originates from Rawalpindi, now in Pakistan, from which the dish derives its name. This Punjabi delicacy was traditionally made using black chickpeas (kala chana), cooked with minimal water and infused with intense flavors of dry spices, especially amchur and anardana powder. After Partition, the dish traveled across the border, settling into the hearts of North Indian cuisine lovers. Unlike regular chole, Pindi Chole is dry, bold, and complex in flavor, which makes it stand out. It was once served in roadside dhabas and train stations, winning hearts with its rustic simplicity and comforting taste. Today, it symbolizes the resilience and culinary richness of Punjab.

👉Chole and the Spiritual Essence of Langar:

    In Punjab, chickpeas (chole) have spiritual significance, especially in Gurudwara langars (community kitchens). Langar meals, which are vegetarian and served free to all visitors, often include some form of chole. While Pindi Chole isn’t always the variant served, its deep connection to communal dining, unity, and generosity is unmistakable. The use of earthy spices and slow cooking methods aligns with traditional langar styles. Preparing and sharing this dish at home brings a piece of this heritage to the dining table. It’s not just food—it’s a symbol of equality, devotion, and shared joy.

👉Bhature: A Symbol of Punjabi Opulence

    Where there is chole, there is likely to be bhature—the soft, puffed-up deep-fried bread made from a fermented maida (refined flour) dough. Unlike regular puris, bhature are larger, fluffier, and carry a slight tang from the use of curd and baking soda in the dough. While Pindi Chole is humble, bhature brings opulence, making this pairing a classic example of Punjabi balance—earthy yet indulgent. Originating from Delhi and Punjab households, bhature quickly became a Sunday special breakfast or brunch, turning an everyday chickpea curry into a celebratory meal. The soft interior and crispy exterior make it irresistible.

👉From Dhabas to Fine Dining:

    In the past few decades, Pindi Chole with Bhature has transcended from being a roadside favorite to a restaurant staple, served in fine dining Indian restaurants globally. While the soul of the dish remains in rustic dhabas, where giant kadhai (woks) simmer chickpeas over coal fires, the dish has found elegant representations with garnishes of julienned ginger, coriander, and green chilies. International chefs now showcase it as part of Indian tasting menus, adapting the flavors to suit diverse palates. The chickpeas are often slow-cooked for hours, resulting in a melt-in-your-mouth texture. Despite the culinary upgrades, the spirit of Punjab remains intact.

👉The Spice Trail in Pindi Chole:

    The distinguishing factor in Pindi Chole is its spice mix, which avoids onions and tomatoes found in traditional gravies. Instead, the dish relies on dry spices such as coriander seeds, cumin, black pepper, dried mango powder (amchur), bay leaves, cinnamon, and cloves. The chickpeas are often cooked with a tea bag or dried amla, which gives them their deep blackish color and smoky aroma. This intensely flavored blend creates a dish that’s sour, spicy, and earthy all at once. For flavor explorers, Pindi Chole is a spice lover’s dream come true. It’s bold without being overwhelming.

👉Nostalgia in Every Bite:

    For many Indians, a plate of Pindi Chole with Bhature is tied to nostalgia and weekend rituals. Families would line up at their favorite street vendor or Punjabi dhaba, especially on Sunday mornings, to indulge in a plate served with onion rings, green chutney, and a slice of lemon. The scent of freshly fried bhature paired with the aroma of ghee-laden chickpeas is unforgettable. This dish reminds people of their childhood, of weddings, festivals, or long train journeys. In every spoonful, there’s a story, a memory, a moment.

👉A Vegetarian Powerhouse:

    In a cuisine often dominated by meat, Pindi Chole shines as a vegetarian protein-rich centerpiece. Chickpeas are loaded with plant-based protein, fiber, and essential minerals, making this dish nutritionally powerful. Paired with bhature, it becomes an energy-rich meal perfect for active lifestyles. Whether for growing children, gym-goers, or elders, this dish supports strength and stamina. Unlike fast food, it’s deep-rooted, wholesome, and balanced, offering a healthier option when cooked with quality oil and fresh ingredients.

👉Global Fame and Cultural Pride:

    Today, Pindi Chole with Bhature is one of the most recognized Indian dishes worldwide. From Indian buffets in New York to home kitchens in London, it continues to win fans. Its popularity is boosted by its vegan-friendly and gluten-free (without bhature) adaptability, making it inclusive and versatile. Many home cooks and chefs experiment with fusion styles—using it in tacos, rice bowls, or even over pasta. Despite modern twists, it remains a cultural emblem, celebrated during Baisakhi, Lohri, and Punjabi weddings. It represents comfort, tradition, and culinary innovation—all in one plate.

🕒Cooking Preparation Time

⏰Preparation Time: 20 minutes
🕑Cooking Time: 45 minutes
⌛Total Time: 1 hour 5 minutes

Tip: You can soak the chickpeas overnight to cut down on cooking time the next day.

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🧾 Ingredients of the Recipe:

Here’s everything you need to prepare Pindi Chole with Bhature at home:

For the Pindi Chole:

  • 1 cup dried chickpeas (kabuli chana)
  • 2-3 black tea bags (or 2 pieces dried amla)
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon carom seeds (ajwain)
  • 2 bay leaves
  • 1 stick cinnamon
  • 2 black cardamoms
  • 3-4 cloves
  • 1 teaspoon dry mango powder (amchur)
  • 1 tablespoon anardana powder (dried pomegranate seeds powder)
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric
  • ½ teaspoon black salt
  • Salt to taste
  • Fresh ginger juliennes and coriander leaves for garnish
  • ½ teaspoon kasuri methi (optional)

For the Bhature:

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons semolina (sooji)
  • 2 tablespoons yogurt
  • 1 teaspoon sugar
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • Water to knead
  • Oil for deep frying

🍳 Step-by-Step Process

👉 How to Make Pindi Chole:

  1. Soak chickpeas overnight in water. Drain and pressure cook with tea bags (or amla) and 4 cups of water until soft.
  2. Discard tea bags, drain chickpeas, and set aside the water (stock) for later use.
  3. In a large pan, heat ghee, add cumin, ajwain, bay leaves, cinnamon, cardamom, and cloves. Let them splutter.
  4. Add all the dry spice powders (amchur, anardana, coriander, cumin, turmeric, chili, salt) and sauté on a low flame. This step intensifies the flavor of the spices.
  5. Add the boiled chickpeas and mix well to coat with the masala.
  6. Add ¼ to ½ cup of the reserved water, stir, and simmer uncovered on low for 15–20 minutes until dry and coated.
  7. Garnish with ginger juliennes, kasuri methi, and chopped coriander.

Tip: You can also add a spoonful of ghee while serving for an extra layer of richness.

👉 How to Make Bhature:

  1. In a mixing bowl, combine maida, sooji, baking soda, salt, and sugar.
  2. Add yogurt and knead into a soft dough using water as needed.
  3. Cover and let it rest for 3–4 hours in a warm place for fermentation.
  4. Divide the dough into equal balls and roll into discs.
  5. Heat oil in a deep pan. Fry each bhatura until puffed and golden.
  6. Drain on paper towels.

Tip: Do not roll the bhature too thin. That prevents puffing!

 🌟 Review and Taste

A Burst of Spice and Texture:

    Every bite of Pindi Chole delivers an intensely spiced, tangy, and earthy flavor that’s unlike any other chickpea curry. The lack of onion and tomato gives it a dry and bold profile, allowing the amchur, anardana, and whole spices to shine through. The aroma of dry-roasted spices and ghee is irresistible.

Soft and Crispy Contrast:

    Pair it with hot, puffed bhature, and the contrast of textures becomes the star—fluffy bread meets spice-packed chickpeas. The bhature’s light tang and airy crispness complement the chole’s deeply savory notes. Add some pickled onions and green chili on the side, and you have a meal that lingers in memory.

💚 Health Benefits and Nutrition

🍀Rich Source of Plant-Based Protein:

    Chickpeas are loaded with plant-based protein, making this dish an excellent choice for vegetarians and vegans. Each serving contributes to muscle repair, energy levels, and long-lasting satiety.

🍀Packed with Dietary Fiber:

    This recipe supports gut health due to the high fiber content in chickpeas, which aids digestion, balances blood sugar, and keeps you full longer. A wholesome alternative to heavy meat-based meals.

🍀Iron-Rich for Energy:

    Chickpeas provide a good dose of iron, essential for combating fatigue and boosting immunity. The addition of spices like cumin and cinnamon also supports better metabolism and circulation.

🍀Heart-Friendly Ingredients:

    By using minimal oil and cooking in ghee or cold-pressed oils, you promote heart health. The low glycemic index of chickpeas helps maintain steady energy levels and reduces bad cholesterol.

🍽️ The Pairing of the Recipe

🍂Cooling Raita or Curd:

    Balance the heat of Pindi Chole with a bowl of plain curd or cucumber raita. The coolness helps mellow the spicy richness and enhances digestion.

🍂Pickled Onions and Lemon Wedges:

    Serve with thinly sliced pickled onions soaked in vinegar and a few lemon wedges. This adds tang and crunch, elevating the overall meal experience.

🍂A Glass of Sweet Lassi:

    A traditional Punjabi meal often ends with sweet lassi—a chilled yogurt-based drink. Its cool, creamy taste is the perfect finish to a spicy, rich dish.

🍂Aloo Bhaji or Subzi:

    For a fuller spread, serve dry aloo sabzi or jeera aloo on the side. The mild, starchy balance complements the chickpeas beautifully.

🍂Dessert: Suji Halwa or Gulab Jamun:

    Complete your North Indian feast with suji halwa or a couple of warm gulab jamuns. The sweet finish balances out the savory-spicy notes of your main dish.

🎉 Recipes for Special Occasions

📌Festivals like Diwali or Baisakhi:

    Pindi Chole with Bhature is often made during Punjabi festivals like Baisakhi, where it’s served with lassi and sweets for a wholesome celebration.

📌Weddings and Ceremonial Events:

    This dish features prominently in North Indian wedding menus, served as part of a lavish vegetarian thali during rituals or receptions.

📌Sunday Brunch or Family Gatherings:

    Perfect for a Sunday feast, this comforting combo brings the whole family to the table with its aroma and indulgent appeal.

📌Special Celebrations and Birthdays:

    Whether it’s a birthday or an anniversary, Pindi Chole with Bhature makes the meal feel special—rich, festive, and satisfying.

❓FAQ Section:

1. Can I use canned chickpeas?
    Yes, but reduce cooking time and skip soaking.
2. Is this recipe vegan?
    Yes, if you use oil instead of ghee and dairy-free yogurt for bhature.
3. Can I freeze Pindi Chole?
    Absolutely. Store in airtight containers for up to 2 months.
4. Can I make the bhature in advance?
    It’s best fresh, but the dough can be refrigerated for a day.
5. Is it necessary to use tea bags?
    Yes, they give chole its dark color and earthy taste.
6. What if I don’t have amchur or anardana?
    Use lemon juice as a substitute, but the flavor will slightly differ.
7. Can I make bhature without baking soda?
    Yes, but they may not puff up well.
8. Can I use whole wheat flour for bhature?
    You can, but the result will be denser and less airy.
9. What’s the difference between Pindi Chole and Chole Masala?
    Pindi Chole is dry and tangy; Chole Masala is gravy-based.
10. Can I pressure-cook bhature dough?
    No, it must be deep-fried traditionally.

I've answered more such FAQs on my food blog — check out the full Pindi Chole with Bhature recipe and cooking tips here: Quora 

 

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Conclusion:

🌸A Timeless Punjabi Classic with Bold Flavors:

    From its humble roots in Rawalpindi to its place on Indian festive tables, Pindi Chole with Bhature showcases the power of simple ingredients enhanced with bold spice blends. It’s a dish that honors tradition while exciting the modern palate.

🌸Perfect for Family Meals and Celebrations:

    Whether you’re cooking for a cozy Sunday brunch or celebrating a special event, this recipe delivers in both taste and presentation. With high-protein chickpeas and crispy bhature, it satisfies the soul.

🌸Try It and Share the Joy:

    So, what are you waiting for? Head to your kitchen and whip up a batch of this delicious Pindi Chole with Bhature today! Don’t forget to share your creations and let me know what you think in the comments below.

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🐣 Ending with a Cute Note

Thanks for dropping by, dear food lovers!
Come back soon for more delicious stories and cozy recipes.
Until next time, stay happy, stay hungry! 💚

 

Pavithra Sathyaraj

Posted by Pavithra Sathyaraj

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