How to make Pindi Chole Gujiya -

Savoury gujiyas par excellence – gujiyas stuffed with pindi chole

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Chickpeas (kabuli chane), Ghee (घी)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Pindi Chole Gujiya checkout Chana Kurkura - SK Khazana, Falafel Waffle , Chana Cheese Roti Turnover. You can also find more Snacks and Starters recipes like Sev Puri With Mango Salsa Stuffed Omelette Not the Everyday Bruschetta Dahi Murgh Kebab

Pindi Chole Gujiya

Pindi Chole Gujiya Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pindi Chole Gujiya Recipe

  • Chickpeas (kabuli chane) , soaked overnight and boiled with tea bags 1 1/2 cups

  • Ghee 1 tablespoon

  • Onions , chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomato puree 1 cup

  • Salt to taste

  • Punjabi chole masala 1oIL tablespoon

  • Whole wheat flour dough as required

  • Oil to deep fry

  • Green chutney to serve


Step 1

Heat ghee in a non-stick pan, add onions and sauté, on medium heat, till onions turn golden brown.

Step 2

Add ginger-garlic paste, mix and sauté till fragrant. Add tomato puree, mix well and sauté for 3-4 minutes till oil separates. Add salt and mix well.

Step 3

Add Punjabi chole masala, mix well and sauté for 2-3 minutes.

Step 4

Add boiled chickpeas with cooking liquor and mix well. Cook on medium heat for 2-3 minutes.

Step 5

Mash the chole slightly and cook till the mixture dries up. Transfer into a plate and set aside to cool.

Step 6

Divide the dough into equal portions, apply little ghee on worktop, apply ghee on each portion and roll out into thin discs. Cut out medium round discs with a cookie cutter.

Step 7

Place a little pindi chole in the centre of each disc. Apply water on edges, fold into half, seal the edges and shape into gujiyas by slightly pinching the sealed edges and folding inwards.

Step 8

Heat sufficient oil in a kadai on medium heat, slide in gujiyas, a few at a time, and deep-fry till golden brown. Drain on absorbent paper.

Step 9

Transfer into a serving basket lined with butter paper and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.