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Jain Amritsari Pindi Chole

Recipe by cookwithnidhiii on InstagramAdded 30 September 2026.

30 minutes to prep, 45 to cook. 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.

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Method

  1. Wash the chickpeas and soak them for 4 hours.

  2. Add 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.

  3. Add salt to taste.

  4. Seal the pressure cooker and cook until the chickpeas are tender.

    Kitchen notes · Added by ReelsMeals: The chickpeas are tender after pressure cooking.

  5. Remove the tea leaf bundle and bay leaf from the cooked chickpeas.

  6. In a separate pan, heat 1/4 cup oil, add 1/4 tsp cumin seeds and 1/4 tsp asafoetida until fragrant.

  7. Add 1 tbsp red chili powder, 1/4 tsp turmeric, 1 tbsp chole masala, and 1/2 tbsp chaat masala; stir well.

  8. Add the cooked chickpeas to the pan and mix.

  9. Add 2 glasses of water to adjust consistency, simmer for 10 minutes, mashing slightly.

    Kitchen notes · Added by ReelsMeals: Some chickpeas break down and thicken the gravy while others remain whole.

  10. Meanwhile, blend the chopped tomatoes and chopped coriander together until smooth.

  11. Add the tomato‑coriander puree to the chickpea gravy and stir; cook for an additional 5 minutes.

    Kitchen notes · Added by ReelsMeals: The tomato-coriander puree loses its raw aroma in the simmering gravy.

  12. In another pan, heat 1 tbsp oil and sauté the chopped raw banana until golden brown (2‑3 minutes).

  13. Add the fried banana pieces to the chickpea gravy and stir.

  14. Fry potato wedges until golden and add them to the simmering gravy; mix gently.

    Kitchen notes · Added by ReelsMeals: The potato wedges are golden before they are folded into the chickpeas.

  15. Serve the hot gravy with a piece of flatbread and garnish with additional chopped coriander.

  16. Enjoy the spicy, flavorful Jain Amritsari Pindi Chole.

Tips while you cook

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.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from cookwithnidhiii’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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