Looking for a desi Pindi Chole recipe which will satisfy your taste buds and fit in your diet plan? You’re at the right place. This Pindi Chole recipe is inspired by the traditional recipe from Rawalpindi, Punjab. It’s a well-known delicacy of North Indian cuisine. Made with the goodness of high protein chole, vegetables & spices, it’s truly delicious. For today & health-conscious kitchens, our oil-free version delivers all that genuine flavour in a lighter, cleaner manner.
Why you’ll love this recipe?
- A traditional recipe from Rawalpindi that celebrates North India’s rich culinary heritage.
- It’s made with chickpeas, vegetables & spices, which are pantry staples you already have at home.
- It has high protein chole, fibre rich vegetables, is low in fat and is a good source of complex
carbohydrates, making it a balanced meal for your diet.
It’s a zero oil Indian recipe, which is low in fat yet has all the flavours of traditional Pindi Chole. This recipe is made with high protein chole, which are rich in plant protein, making it a great vegan chickpea curry recipe.
Chickpeas are also rich in dietary fibre, which helps support better digestion. This combination of protein, fibre & complex carbohydrates helps to improve gut health, keeps you full for longer & provides steady, sustained energy throughout the day. 100% vegan & oil fee, this Pindi Chole recipe will satisfy your taste buds, & is a guilt-free alternative in your weight management journey.
Ingredients:
- Chole – 1 Cup
- Tomato – 1 Big
- Cinnamon – 1 Small piece (1/4 inch)
- Black Cardamom – 1
- Cloves – 2
- Cumin Seeds – 1 Tsp
- Coriander Seeds – 1 Tsp
- Tea Bag – 1
- Ginger & Garlic Paste – 1 Tbsp
- Haldi Powder – ½ Tsp
- Red Chilli Powder – ½ Tsp
- Garam Masala – ½ Tsp
- Aamchur Powder – ½ Tsp
- Kasturi methi – 1 Tsp
- Salt to taste
- Coriander for Garnishing
Method:
- Soak chole overnight.
- Wash it thoroughly & pressure-cook with little water & 1 tea bag in it (if you don’t have a tea bag, you can cut a small piece of muslin cloth, add a Tsp of tea powder & make a potli)
- Grind all the dry masala (cinnamon, cumin seeds, coriander seeds, cloves, kasuri methi, aamchur
powder, garam masala) - Blanch & make a paste of tomato.
- Heat non-stick pan, add tomato paste and cook for 4-5 minutes.
- Add ginger-garlic paste to the above mixture.
- Add all the dry masala mix and cook for another 2-3 minutes.
- Add cooked chole and water (use the water in which you boiled the chole) as per consistency and
cook till done. - Serve hot with steamed rice or roti.
Pro Tips:
- Pre-soak the chickpeas – Soaking chickpeas for at least 8 hours or overnight helps them cook evenly. This reduces cooking time, improves texture, and helps remove the bloating-causing compounds.
- Tea bag for authentic Colour – The tea bag gives the chole its signature deep brown colour, just like traditional Pindi Chole from Rawalpindi.
- Cook the chickpeas well – Undercooked or overcooked chickpeas can cause bloating and other gut disturbances. Properly cooked chickpeas can be mashed easily with fingers.
- Use a non-stick pan – Since no oil is being used, a non-stick pan helps prevents the masala from
sticking & burning. - Flavour boosters – Add a dash of lemon juice or sprinkle some cumin powder to enhance the flavour and add freshness to the gravy.
- Alternate meal idea: Boil some extra chickpeas and toss them with your choice of vegetables. Add a
teaspoon of seed mix / peanuts for extra crunch and healthy fats. This makes a high-protein, high
fibre, low-carb, and light lunch / dinner option.
FAQs:
1. Why use tea while boiling chickpeas to make Pinde Chole?
Tea gives the chole its dark brown colour and earthy flavour, it doesn’t affect the taste of the curry itself.
2. Can I use canned chickpeas instead of dry ones?
Canned products usually have excess preservatives & high sodium content. Therefore, just make sure to rinse it well before using to remove the excess sodium before adding it in the gravy.
3. How can this healthy chole recipe a balanced meal?
Pair the pindi chole with a roti or a katori of rice, to make it more nutritious, have millet roti or brown rice
/ quinoa. Add a bowl of mixed vegetable salad and a serving of curd or chaas to make it a wholesome,
balanced meal.
4. How long can I store the Pinde Chole and is meal prep possible?
Absolutely! Oil-free pindi chole can be meal-prepped and refrigerated for up to 3–4 days. Just ensure it’s
stored in an airtight container to maintain freshness.
5. How much protein does 1katori (100g) of chickpea provide?
1cup chickpea provides about 8.8g protein.
6. What if my chickpeas / chole turns too thick?
Add a little warm water (preferably the one used to boil chickpeas) and simmer to adjust consistency.
7. Is the Punjabi Chole without oil recipe good for weight loss?
Yes! Since this version uses no oil, less masala, is high on protein, makes it low on calories and therefore
it’s an ideal recipe for weight loss.
8. How many whistles to cook the chickpeas?
Pressure cook rajma for 4-5 whistles on a medium heat. However, aged / old chickpeas might take longer
to cook. Therefore, always opt for fresh chickpea and don’t forget to soak them overnight.
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