Jain Amritsari Pindi Chole Recipe
A vibrant Jain twist on the classic Amritsari pindi chole, this dish blends soaked chickpeas with aromatic spices, fresh tomatoes, and a hint of tea leaves for depth. The result is a hearty, spicy gravy that pairs perfectly with warm flatbread.
Recipe by cookwithnidhiii· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 15 min estimated total time for 4 servings.
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Ingredients
- 1 1/2 cup chickpeas
- 4 glass water
- salt, to taste
- 1 piece bay leaf
- 1 piece cinnamon
- 1 tbsp tea leaves
- 4 piece tomatoes
- 1 cup coriander
- 1/4 cup oil
- 1 tbsp oil
- 1/4 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 tbsp red chili powder
- 1/4 tsp turmeric
- 1 tbsp chole masala
- 1/2 tbsp chaat masala
- 2 glass water
- 1 piece raw banana
- potato wedges
- 1 piece flatbread
Instructions
- 1Wash the chickpeas and soak them for 4 hours.
- 2Add the soaked chickpeas to a pressure cooker with 4 glasses of water, 1 bay leaf, 1 piece of cinnamon, and 1 tbsp of tea leaves tied in a cloth.
- 3Add salt to taste.
- 4Seal the pressure cooker and cook until the chickpeas are tender.
- 5Remove the tea leaf bundle and bay leaf from the cooked chickpeas.
- 6In a separate pan, heat 1/4 cup oil, add 1/4 tsp cumin seeds and 1/4 tsp asafoetida until fragrant.
- 7Add 1 tbsp red chili powder, 1/4 tsp turmeric, 1 tbsp chole masala, and 1/2 tbsp chaat masala; stir well.
- 8Add the cooked chickpeas to the pan and mix.
- 9Add 2 glasses of water to adjust consistency, simmer for 10 minutes, mashing slightly.
- 10Meanwhile, blend the chopped tomatoes and chopped coriander together until smooth.
- 11Add the tomato‑coriander puree to the chickpea gravy and stir; cook for an additional 5 minutes.
- 12In another pan, heat 1 tbsp oil and sauté the chopped raw banana until golden brown (2‑3 minutes).
- 13Add the fried banana pieces to the chickpea gravy and stir.
- 14Fry potato wedges until golden and add them to the simmering gravy; mix gently.
- 15Serve the hot gravy with a piece of flatbread and garnish with additional chopped coriander.
- 16Enjoy the spicy, flavorful Jain Amritsari Pindi Chole.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Pre‑soak chickpeas
Wash and soak the chickpeas for 4 hours before pressure cooking.
Remove aromatics after cooking
Take out the tea‑leaf bundle and bay leaf from the cooked chickpeas before adding spices.
Fry banana briefly
Sauté the chopped raw banana until golden brown (2‑3 minutes) before mixing it into the gravy.
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Frequently asked questions
- How long does it take to make Jain Amritsari Pindi Chole?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Jain Amritsari Pindi Chole recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Jain Amritsari Pindi Chole recipe come from?
- It was shared by cookwithnidhiii on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.