Authentic Punjabi Pindi Chole Spice Mix (Masala Powder) – No Onion No Tomato

Authentic Punjabi Pindi Chole Spice Mix – No Onion No Tomato Masala

Learn how to make authentic Punjabi Pindi Chole spice mix at home. Dry, aromatic masala without onion or tomato for dhaba-style chole.

Introduction

Pindi Chole Spice Mix is the heart of authentic Punjabi Pindi Chole. Unlike regular chole masala, this dry and aromatic blend does not use onion, tomato, or turmeric. The flavour comes purely from slow-roasted whole spices, dried pomegranate seeds, and amchur, giving Pindi Chole its dark colour, bold aroma, and signature tangy taste.

This masala is traditionally used in dhabas and Punjabi homes to prepare Pindi Chole, a dish known for its deep spice flavour rather than gravy.

Traditional & Regional Value of Pindi Chole Spice Mix

Pindi Chole originates from the Rawalpindi region of undivided Punjab. It was cooked without onion and tomato, making it suitable for long cooking and travel. The spice mix relies on dried spices and souring agents like anardana and amchur, which give the dish its iconic tang and earthy depth.

This masala reflects true Punjabi cooking—bold, rustic, and full of warmth.

Why You Will Love It

• 100% authentic Punjabi dhaba-style flavour
• No onion, tomato, or turmeric
• Dry, aromatic, and long-lasting
• Perfect balance of spice and tang
• Homemade and preservative-free

Is It Healthy?

Yes. This spice mix is made using whole spices known for their digestive benefits. Ingredients like cumin, fennel, black pepper, and anardana help improve digestion and reduce heaviness often associated with chickpeas. Since it contains no oil, onion, or tomato, it is lighter on the stomach when used in moderation.

Pindi Chole Spice Mix Recipe (Quick Summary)

Ingredients

• Coriander seeds – 3 tbsp
• Cumin seeds – 1 tbsp
• Carrom seeds (Ajwain) – 1 tsp
• Dried red chillies (Kashmiri preferred) – 8 to 10
• Black cardamom – 2
• Green cardamom – 6
• Cloves – 8 to 10
• Cinnamon stick – 2-inch piece
• Dried pomegranate seeds (Anardana) – 1½ tbsp
• Amchur (dry mango powder) – 1 tbsp
• Black peppercorns – 1 tsp
• Fennel seeds (Saunf) – 1 tsp

Method

• Dry roast all whole spices except amchur on low flame until aromatic.
• Do not over-roast; spices should release aroma, not burn.
• Let all roasted spices cool completely.
• Add amchur and grind into a slightly coarse powder.
• Store in a clean, dry, airtight container.

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Storage

• Stays fresh for 2–3 months at room temperature
• Lasts up to 6 months when refrigerated
• Always use a dry spoon

How to Use Pindi Chole Masala

• Use 1½–2 tbsp spice mix for 1 cup boiled chole
• Best cooked in mustard oil for authentic Punjabi taste
• Simmer chole on low heat to absorb flavours fully

Pro Tips

• Slightly coarse grinding gives dhaba-style texture
• Anardana and amchur together create signature tang
• No turmeric, onion, or tomato in real Pindi Chole
• Use Kashmiri chillies for colour without too much heat

What Can Be Eaten Together or Served With

• Bhature or kulcha
• Plain jeera rice
• Laccha onion and green chillies
• Glass of chaas or lassi

Frequently Asked Questions (FAQ)

Why is there no onion or tomato in Pindi Chole?

Authentic Pindi Chole relies on dry spices and souring agents instead of onion-tomato gravy.

Can I use this masala for regular chole?

Yes, but the flavour will be drier and more rustic than Punjabi gravy chole.

Is this masala very spicy?

No, it is more aromatic and tangy than spicy.

Can I skip anardana?

Anardana is essential for authentic taste, but you may slightly increase amchur if unavailable.

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Pindi Chole Masala Powde

Pindi Chole Masala Powder is a signature spice blend central to the preparation of Pindi Chole, a popular Punjabi dish made with chickpeas and richly spiced with a unique mix of aromatic whole and ground spices. This dry, robust powder gives the dish its distinctive flavor and is essential for authentic taste.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 1 Batch

Course: Appetizer

Cuisine: Indian

Calories: 100

Ingredients Equipment Method Notes

Ingredients

  

• Mace: 1 small piece [~1 g]
• Cloves: 7–8 [~1.5 g]
• Ajwain Caraway seeds: 2 tsp ([~6 g])
• Whole red chili: 3–4 [~1 g]
• Green cardamom: 7–8 [~1.5 g]
• Peppercorn: 10–12 [~1 g]
• Cinnamon: 3 pieces 1 inch ([~1.5 g])
• Black cardamom: 3 [~1.5 g]
• Anardana Dried pomegranate seeds: 3 tbsp ([~30 g])
• Cumin seeds: 3 tbsp [~15 g]
• Coriander seeds: 4 tbsp [~20 g]
• Amchur Dried mango powder: 2.5 tbsp ([~15 g])
• Kasuri methi: 2 tbsp [~10 g]
• Nutmeg: 1/4 tsp [~0.5 g]

Equipment

• Cast iron or medium-sized pan (for dry roasting)
• Spice grinder or coffee grinder (for grinding)
• Clean, dry, airtight container (for storage)

Method

 

1. Heat a cast iron or medium-sized pan over medium heat. Dry roast mace, cloves, ajwain, red chili, green cardamom, peppercorn, cinnamon, black cardamom, anardana, cumin, and coriander seeds for 5–7 minutes, or until the spices turn light brown and release a strong aroma.
2. Turn off the heat and let the roasted spices cool completely to prevent burning during grinding.
3. Once cooled, mix amchur, kasuri methi, and nutmeg with the roasted spices.
4. Transfer the mixture to a spice grinder or coffee grinder and grind into a fine powder.
5. Transfer the finished masala powder to a clean, dry, airtight container and store it in a cool, dark place.

Notes

Safety Notes:

Always use caution when dry roasting spices, as they can smoke or burn quickly. Keep the heat at medium and stir frequently. Ensure the grinder is dry to avoid clumping.

Substitutions:

If black cardamom is unavailable, use additional green cardamom or a pinch of smoked paprika for depth. For kasuri methi, use fresh fenugreek leaves (1 tbsp) but adjust quantity as flavor is milder.

Storage:

Store in an airtight container in a cool, dark place for up to 6 months. For longer shelf life, refrigerate.

Pro Tips:

Roast spices in small batches to avoid burning and ensure even toasting.
Use freshly ground spices for maximum aroma and flavor.
This masala can be made ahead and stored for future use in Pindi Chole, chana masala, or other chickpea dishes.