Punjabi Dry Chole | Pindi Channa

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Punjabi Dry Chole is a flavorful, aromatic chickpea curry made without gravy — a perfect side dish for rice, roti, or poori. This Pindi‑style channa comes together in just 45 minutes and is packed with the bold flavors of Punjabi garam masala, whole spices, and a subtle tea‑infused color. The masala coats each chickpea beautifully, giving you a delicious, restaurant‑style dry chole at home.

Inspired by the freshness of homemade spice blends, this recipe uses Punjabi garam masala to elevate the dish with authentic North Indian aromas. Whether you enjoy chole with bhatura, jeera rice, or chapati, this dry version is a must‑try for spice lovers and chickpea fans. With step‑by‑step pictures and a video recipe, you can easily recreate this comforting dish in your kitchen.

What is Punjabi Dry Chole?

It is a dry, masala‑coated chickpea curry made with whole spices, onions, tomatoes, and Punjabi garam masala. Unlike gravy chole, this version has minimal liquid.

Why add tea extract to chole?

Tea gives the chickpeas a deep brown color and a mild, earthy flavor. You can also use a tea bag while pressure cooking.

Can I use canned chickpeas?

Yes. Rinse and drain canned chickpeas, then add them directly to the onion‑tomato masala.

Is this recipe spicy?

It has medium heat from green chili and chili powder. Adjust spice levels to taste.

Can I make this into a gravy chole?

Yes. Add 2 cups of water after mixing the chickpeas, and simmer until it reaches your desired consistency.

What can I serve Punjabi Dry Chole with?

Roti, chapati, jeera rice, steamed rice, bhatura, naan, or even quinoa.

Can I skip onions and garlic?

You can, but the flavor will change. For a no‑onion, no‑garlic version, increase tomatoes and spices slightly.

How long should chickpeas be soaked?

Soak dried chickpeas for at least 8 hours or overnight for the best results.

If you are looking for instant pot/pressure cooker Channa recipe, checkout Chole masala.

Punjabi Dry Chole

Aromatic Dry Punjabi Chole is a easy side that can be prepared within 45 minutes. Channa tastes great with rice and roti.

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Course: Chole

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Dried Chickpea - 1 cup
• Onion - 1
• Tomato - 1
• Green chili - 1
• Ginger - 1/2 tbsp peeked and grated
• Garlic - 1 tbsp
• Turmeric powder - 1/4 tsp
• Punjabi garam masala- 1 tsp + 1/4 tsp
• Chilli powder - 1 tsp
• Salt - as needed
• Sugar - pinch
• Tea powder - 1/2 tsp
• Oil - 1 + 1/2 tbsp
• Bay leaf - 1
• Cardamom pods - 2
• Clove - 1
• Fenugreek - 1/8 tsp
• Poppy seeds - 1/4 tsp

Instructions

• Soak Channa overnight or for around 8 hours
• In a small bowl, add tea powder and hot water. Let it sit for 5 minutes. Strain the tea extract
• In a pressure cooker, add Channa, water (to soak Channa, around 2+ 1/2 cup), a little salt, and tea extract, and cook for 8-9 whistles and let the pressure release naturally
• In a wide pan, add oil, and when the oil is hot, add the whole spices and cook
• Add ginger, garlic, and cook in a low flame till it becomes brown and cooked well
• Add onions and cook till the onions are translucent
• Add tomatoes and cook till the tomato is Mushy
• Add Punjabi garam masala, chilli powder, and turmeric powder, and cook for 3-4 minutes till the raw smell goes off
• Add the Cooked Channa and mix well
• Add 1 cup of water, cover, and cook the Channa for 6-7 minutes till the water is absorbed and the masala is well blended with the Channa. Switch off and serve

Video

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Notes

1.  Tea bag can be added while coooking Channa
2. Since garam masala was flavourful I kept it simple with masala. If you prefer Channa masala can be added
3. Channa can also be made in a gravy form. Add 2 cups of water and boil the Channa
4. Canned chickpea can be used for this recipe. wash and rince the canned chickpea and use it to the onion - tomato masala

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Ingredients:

Dried Chickpea – 1 cup

Onion – 1

Tomato – 1

Green chili – 1

Ginger – 1/2 tbsp, peeled and grated

Garlic – 1 tbsp

Turmeric powder – 1/4 tsp

Punjabi garam masala- 1 tsp + 1/4 tsp

Chilli powder – 1 tsp

Salt – as needed

Sugar – pinch

Tea powder – 1/2 tsp

Oil – 1 + 1/2 tbsp

Bay leaf – 1

Cardamom pods – 2

Clove – 1

Fennel seeds – 1/8 tsp

Poppy seeds – 1/4 tsp

How to make Punjabi chole with step-by-step pictures:

• Soak Channa overnight or for around 8 hours
• In a small bowl, add tea powder and hot water. Let it sit for 5 minutes. Strain the tea extract
• In a pressure cooker, add Channa, water (to soak Channa, around 2+ 1/2 cups), a little salt, and tea extract, and cook for 8-9 whistles, and let the pressure release naturally
• In a wide pan, add oil, and when the oil is hot, add the whole spices and cook
• Add ginger and garlic, and cook on a low flame till it becomes brown and cooked well
• Add onions and cook till the onions are translucent
• Add tomatoes and cook till the tomato is Mushy
• Add Punjabi garam masala, chilli powder, and turmeric powder, and cook for 3-4 minutes till the raw smell goes off

• Add the Cooked Channa and mix well
• Add 1 cup of water, cover, and cook the Channa for 6-7 minutes till the water is absorbed and the masala is well blended with the Channa. Switch off and serve

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